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https://doi.org/10.17508/CJFST.2016.8.1.03

Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous

Tomislava Vukušić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Višnja Stulić   ORCID icon orcid.org/0000-0002-6203-1473 ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Anet Režek Jambrak ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
S. Milošević ; University of Zagreb, Institute of Physics, Bijenička 46, 10000 Zagreb, Croatia
D. Stanzer ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
Z. Herceg ; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

Puni tekst: engleski, pdf (656 KB) str. 20-29 preuzimanja: 289* citiraj
APA 6th Edition
Vukušić, T., Stulić, V., Režek Jambrak, A., Milošević, S., Stanzer, D. i Herceg, Z. (2016). Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous. Croatian journal of food science and technology, 8 (1), 20-29. https://doi.org/10.17508/CJFST.2016.8.1.03
MLA 8th Edition
Vukušić, Tomislava, et al. "Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous." Croatian journal of food science and technology, vol. 8, br. 1, 2016, str. 20-29. https://doi.org/10.17508/CJFST.2016.8.1.03. Citirano 18.10.2019.
Chicago 17th Edition
Vukušić, Tomislava, Višnja Stulić, Anet Režek Jambrak, S. Milošević, D. Stanzer i Z. Herceg. "Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous." Croatian journal of food science and technology 8, br. 1 (2016): 20-29. https://doi.org/10.17508/CJFST.2016.8.1.03
Harvard
Vukušić, T., et al. (2016). 'Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous', Croatian journal of food science and technology, 8(1), str. 20-29. https://doi.org/10.17508/CJFST.2016.8.1.03
Vancouver
Vukušić T, Stulić V, Režek Jambrak A, Milošević S, Stanzer D, Herceg Z. Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous. Croatian journal of food science and technology [Internet]. 2016 [pristupljeno 18.10.2019.];8(1):20-29. https://doi.org/10.17508/CJFST.2016.8.1.03
IEEE
T. Vukušić, V. Stulić, A. Režek Jambrak, S. Milošević, D. Stanzer i Z. Herceg, "Effect of treatment by non-thermal plasma jet on the growth of various food spoilage bacteria in superfluous", Croatian journal of food science and technology, vol.8, br. 1, str. 20-29, 2016. [Online]. https://doi.org/10.17508/CJFST.2016.8.1.03

Sažetak
The efficiency of gas phase plasma at atmospheric pressure by using an electrical discharge in gas argon on the inactivation of microorganisms was examined. The gas phase plasma was applied to suspensions of pure cultures Escherichia coli 3014, Staphylococcus aureus 3048, Salmonella sp. 3064, Listeria monocytogenes ATCC 23074 and Bacillus cereus 30. The experiments were planned and performed according to a statistical experimental design, specifically central composite design, which considered three independent variables: volume (2, 3 and 4 mL), gas flow (0.75, 1 and 1.25 L/min) and treatment time (3, 4 and 5 min). Two studied parameters, volume and treatment time, substantially affected the inactivation. For plasma treatment, the inactivation can be attributed to UV radiation and plasma reactive oxygen species (ROS). It was found that Gram-negative bacteria were more susceptible to the plasma treatment than Gram-positive bacteria, and that the susceptibility of Gram-positive bacteria was remarkably species-dependent. Complete inactivation of Escherichia coli, Salmonella sp., and Listeria monocytogenes was achieved when optimal combination of parameters was applied.

Ključne riječi
gas-phase plasma; atmospheric pressure; food spoilage bacteria; response surface methodology

Hrčak ID: 160288

URI
https://hrcak.srce.hr/160288

Posjeta: 465 *