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Essential Oil Vapors Assisted Plasma for Rapid, Enhanced Sanitization of Food-Associated Pathogenic Bacteria

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Abstract

Antimicrobial treatment procedures are often applied during produce post-harvest processing and storage as a complementary measure to reduce the potential risk of foodborne illness. Herein, we investigate the feasibility and efficacy of utilizing essential oil vapor–assisted plasma treatments to sanitize lettuce, spinach, and tomatoes. These fresh produce items are often associated with foodborne illnesses. Additionally, potatoes were chosen to introduce topography diversity into the study. It was observed that the exposure times of bacteria-inoculated tomatoes, to essential oil vapor–assisted plasma, strongly affected bacterial inactivation of Salmonella enterica subsp. Enterica serovar typhimurium lilleengen type (LT) 2 (Salmonella typhimurium LT2), a gram-negative bacterium. Combining essential oil vapors with atmospheric plasma for 100 s resulted in a significant increase in logarithmic scale reductions compared to atmospheric plasma alone. For Salmonella, the logarithmic scale reduction in viable bacteria increased from 0.9 ± 0.38 to 1.7 ± 0.27 log10CFU/cm2 when the treatment atmosphere was changed from atmospheric plasma to essential oil vapor–assisted plasma. In Listeria innocua, a surrogate for L. monocytogenes, gram-positive bacteria, logarithmic scale reduction increased from 1.5 ± 0.22 to 2.5 ± 0.20 log10CFU/cm2. When an optimal treatment time of 100 s was used to treat the other vegetable substrates using essential oil vapor–assisted atmospheric plasma, there was no discernible effect of variations in the produce surface roughness and hydrophilicity on the bactericidal efficacy against Salmonella and Listeria. Overall, we conclude that the use of essential oil vapor–assisted plasma is a viable and rapid means of controlling contamination outbreaks.

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Data Availability

The corresponding author can provide the datasets produced and/or analyzed during the present study upon request.

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Funding

This work was partially supported by Food Manufacturing Technologies Program A1363 (grant number 2019-68015-29231, project number TEX09762) from the United States Department of Agriculture (USDA). In addition, this work was partly supported by the USDA National Institute of Food and Agriculture—Specialty Crop Research Initiative (SCRI) under C-REEMS grant proposal number of 2021-07786 and the tracking number of GRANT13369273. Additionally, we had used Texas A&M University Materials Characterization Facility (Research Resource ID: RRID: SCR_0221) to carry out our analyses.

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  1. Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX, 77843, USA

    Yashwanth Arcot, Minchen Mu & Mustafa E. S. Akbulut

  2. Department of Food Science and Technology, Texas A&M University, College Station, TX, 77843, USA

    Alejandro Castillo & Luis Cisneros-Zevallos

  3. Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA

    Luis Cisneros-Zevallos

  4. Department of Materials Science and Engineering, Texas A&M University, College Station, TX, 77843, USA

    Mustafa E. S. Akbulut

  5. Department of Animal Science, Texas A&M University, 77843, College Station, TX, USA

    Thomas M. Taylor

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Contributions

We would like to acknowledge the valuable contributions made by the following individuals to the development and improvement of this manuscript: Yashwanth Arcot: conceptualization, methodology, formal analysis, investigation, and writing—original draft; Minchen Mu: resources and investigation; Dr. Thomas Taylor and Dr. Alejandro Castillo: resources; Dr. Luis Cisneros-Zevallos: resources, investigation, and writing—original draft; and Dr. Mustafa E. S. Akbulut: conceptualization, resources, investigation, and writing—original draft. Their collective efforts significantly enhanced the quality of this manuscript.

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Correspondence to Mustafa E. S. Akbulut.

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Arcot, Y., Mu, M., Taylor, T.M. et al. Essential Oil Vapors Assisted Plasma for Rapid, Enhanced Sanitization of Food-Associated Pathogenic Bacteria. Food Bioprocess Technol (2023). https://doi.org/10.1007/s11947-023-03203-0

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