Effect of cold atmospheric pressure plasma-activated water on the microbial safety of Korean rice cake

Publication date: Available online 3 December 2019Source: LWTAuthor(s): Jin-Young Han, Won-Jae Song, Joo Hyun Kang, Sea C. Min, Sangheum Eom, Eun Jeong Hong, Seungmin Ryu, Seongbong Kim, Sangwoo Cho, Dong-Hyun KangAbstractWe evaluated the effect of plasma-activated water (PAW) on the populations of foodborne pathogens and food-spoilage microorganisms on Korean rice cake. PAW was produced by treating distilled water with two atmospheric dielectric-barrier discharges (51.7 W, 14.4 kHz, air discharge) for 20 min. The inactivation effect of PAW on indigenous microorganism and inoculated Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Penicillium chrysogenum and Candida albicans on Korean rice cake were measured and their effect on the color and texture values of the samples were determined. PAW treatment for 20 min reduced the numbers of the three foodborne pathogens by about 2.0 log CFU/g. PAW treatment for 20 min reduced the numbers of total aerobes, P. chrysogenum, and C. albicans by 2.78, 1.97, and 1.00 log CFU/g, respectively. The antimicrobial effect of PAW was not significantly different from 0.2 ppm of sodium hypochlorite solution, which is used in Korean rice cake production. PAW treatment did not affect the color, texture, or pH of Korean rice cake. Therefore, PAW treatment can be used as an alternative method to reduce safety risk and spoilage of Korean rice cake without deteriorating its quality.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research