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15 results on '"Boulaaba, Annika"'

6. Inactivation of Salmonella Typhimurium and Listeria monocytogenes on ham with nonthermal atmospheric pressure plasma

Author

Lis, Karolina Anna, Boulaaba, Annika, Binder, Sylvia, Li, Yangfang, Kehrenberg, Corinna, Zimmermann, Julia Louise, Klein, Günter, and Ahlfeld, Birte

Subjects
Bacterial Diseases, Salmonella typhimurium, Atmospheric Science, Plasma Gases, Cell Membranes, lcsh:Medicine, Pathology and Laboratory Medicine, Salmonella, Animal Products, Specimen Storage, Medicine and Health Sciences, lcsh:Science, Agriculture, Bacterial Pathogens, Cold Temperature, Meat Products, Chemistry, Infectious Diseases, Atmospheric Pressure, Medical Microbiology, Physical Sciences, Pathogens, Cellular Structures and Organelles, Research Article, Meat, Nitrogen, Surface Properties, Research and Analysis Methods, Microbiology, Greenhouse Gases, Ozone, Enterobacteriaceae, Food Preservation, Environmental Chemistry, Microbial Pathogens, Gram Negative Bacteria, Nutrition, Microbial Viability, Bacteria, lcsh:R, Ecology and Environmental Sciences, Organisms, Biology and Life Sciences, Bacteriology, Humidity, Cell Biology, Listeria Monocytogenes, Ham, Diet, Food, Atmospheric Chemistry, Storage and Handling, Earth Sciences, lcsh:Q, Reactive Oxygen Species
Abstract

The application of cold atmospheric pressure plasma (CAP) for decontamination of sliced ready-to-eat (RTE) meat products (in this case, rolled fillets of ham), inoculated with Salmonella (S.) Typhimurium and Listeria (L.) monocytogenes was investigated. Cold atmospheric plasma (CAP) is an ionised gas that includes highly reactive species and ozone, interacting with cell membranes and DNA of bacteria. The mode of action of CAPs includes penetration and disruption of the outer cell membrane or intracellular destruction of DNA located in the cytoplasm. Inoculated ham was treated for 10 and 20 min with CAP generated by a surface-micro-discharge-plasma source using cost-effective ambient air as working gas with different humidity levels of 45-50 and 90%. The chosen plasma modes had a peak-to-peak voltage of 6.4 or 10 kV and a frequency of 2 and 10 kHz. Under the tested conditions, the direct effectiveness of CAP on microbial inactivation was limited. Although all treated samples showed significant reductions in the microbial load subsequent to plasma treatment, the maximum inactivation of S. Typhimurium was 1.14 lg steps after 20 min of CAP-treatment (p

Published
2018

15. Effect of pulsed electric fields on microbial inactivation and physico-chemical properties of whole porcine blood.

Author

Boulaaba, Annika, Egen, Nathalie, and Klein, Günter

Subjects
*MICROBIAL inactivation, *BLOOD sampling, *SLAUGHTERING, *ELECTRIC field strength, *PORK industry, *MEAT microbiology, *ENTEROBACTERIACEAE
Abstract

The objective of this study was to determine the lethal effectiveness of pulsed electric fields on the inactivation of the porcine blood endogenous microflora. Furthermore, the impact of pulsed electric field application on physico-chemical and sensory properties in this medium should be proved. Blood samples from a commercial abattoir in Germany were processed by a continuous pilot plant-pulsed electric field system at electric field strength of 11 kV/cm for treatment times of 163 and 209 µs. The applied pulse frequencies of 134 and 175 Hz correspond to an energy input of 91 and 114 kJ/kg, respectively. In these conditions, the effectiveness of pulsed electric field processing on microbial inactivation was limited: 1.35 log10 CFU/mL reduction of total aerobic plate count (p < 0.05), 1.0 log10 CFU/mL for Pseudomonas spp. (p < 0.05), 0.97 and 0.66 log10 CFU/mL reduction for Enterobacteriaceae and sulfite-reducing anaerobic bacteria, respectively. However, the storage experiment (14 days at +3 ℃) showed a significant reduced growth of total aerobic plate count (p < 0.05) and Pseudomonas spp. (p < 0.05) in the pulsed electric field-treated blood samples. Pulsed electric field processing leads to a complete hemolysis of the red blood cells, in addition significant decreased L* (lightness), a* (redness) and b* (yellowness) values (p < 0.0001) were observed. Furthermore, changes in the sensory attributes color (changed from red to dark brown) and odor (changed from fresh to musty and tangy) were noticed. [ABSTRACT FROM PUBLISHER]

Published
2014
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