Quality and safety assessment of packaged spinach treated with a novel atmospheric, non-equilibrium plasma system

American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008

Volumn 8, Issue , 2008, Pages 4625-4635

  Klockow, Paul A ^a   Keener, Kevin M ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Decontamination; E. Coli 0157:h7; Nitrous oxides; Ozone; Packaging; Plasma; Quality; Spinach

Indexed keywords

ANESTHETICS; DECONTAMINATION; ESCHERICHIA COLI; NITROGEN OXIDES; PLASMAS;

AFTER TREATMENTS; AIR SAMPLES; AIR TREATMENTS; BACTERIAL REDUCTIONS; CONTROL SAMPLES; E. COLI 0157:H7; ELECTRODE TEMPERATURES; GAP DISTANCES; NITROUS OXIDES; NON-EQUILIBRIUM PLASMAS; NON-THERMAL PROCESSING; OXYGEN GAS; PACKAGED FOODS; PROCESS PARAMETERS; QUALITY; QUALITY CHANGES; REACTIVE SPECIES; ROOM TEMPERATURES; SAFETY ASSESSMENTS; SPINACH; SPINACH LEAVES; WILTING EFFECTS;

OZONE;

EID: 63049102283     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (13)

1. Brackett, R. E. (1999). Incidence, contributing factors, and control of bacterial pathogens in produce. Postharvest Biology and Technology. 15, 305-311.
2. Bialka, K. L. and A. Demirci. (2007). Decontamination of Escherichia coli 0157:H7 and Salmonella enterica on blueberries using ozone and pulsed UV-light. Journal of Food Science. 72(9), M391-M396.
3. Centers for Disease Control and Prevention. MMWR (2006). Ongoing multistate outbreak of Escherichia coli serotype 0157:H7 infections associated with consumption of fresh spinach-United States, September 2006. 55: 1045-1046.
4. Guzel-Seydim, Z. B., A. K. Greene, and A. C. Seydim. (2004). Use of ozone in the food industry. LWT-Food Science and Technology. 37, 453-460.
5. Johnson, F. M. (2004). Atmospheric plasma inactivation of foodborne pathogens on fresh produce surfaces. A Thesis Presented for the Master of Science Degree, University of Tennessee, Knoxville, 1-61.
6. Kayes, M. M., F. J. Critzer, K. Kelly-Wintenberg, J. R. Roth, T. C. Montie, and D. A. Golden. (2007). Inactivation of Foodborne Pathogens Using a One Atmosphere Uniform Glow Discharge Plasma. Foodborne Pathogens and Disease. 4(1), 50-59.
7. Kim, J. G., A. E. Yousef, and S. Dave. (1999). Application of ozone for enhancing the microbiological safety and quality of foods: a review. Journal of Food Protection. 62(9), 1071-1087.
8. Laroussi, M., F. Leipold. (2004). Evaluation of the roles of reactive species, heat, and UV radiation in the inactivation of bacterial cells by air plasmas at atmospheric pressure. International Journal of Mass Spectrometry. 233, 81-86.
9. Maeda, Y., N. Igura, M. Shimoda, I. Hayakawa. (2003). Bactericidal effect of atmospheric gas plasma on Escherichia coli K12. International Journal of Food Science and Technology. 38, 889-892.
10. Mahmoud, B. S. M., A. R. Bhagat, R. H. Linton. (2007). Inactivation kinetics of inoculated Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella enterica on strawberries by chlorine dioxide gas. Food Microbiology. 24, 736-744.
11. Nicholl, P., S. Mclnerny, and M. Prendergast. (2004). Growth dynamics of indigenous microbial populations on vegetables after decontamination and during refrigerated storage. 28, 442-459.
12. Singh, N., R. K. Singh, A. K. Bhunia, and R. L. Stroshine. (2002). Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli 0157:H7 on lettuce and baby carrots. 35, 720-729.
13. USDA-ERS Newsroom. Fresh-Market Spinach: Background Information and Statistics. August 30, 2007.