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Decontamination of egg-associated pathogens by plasma-activated water and hydrogen peroxide

文献类型： 外文期刊

作者： Nasiru, Mustapha Muhammad 1 ; Boateng, Evans Frimpong 1 ; Umair, Muhammad 4 ; Alnadari, Fawze 5 ; Bassey, Anthony Pius 1 ; Qian, Jing 1 ; Yan, Wenjing 1 ; Li, Chunyang 3 ; Zhang, Jianhao 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

2.Fed Univ Dutsin Ma, Fac Renewable Nat Resources, Dept Food Sci & Technol, Dutsin Ma, Nigeria

3.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

4.Shenzhen Univ, Coll Chem & Environm Engn, Dept Food Sci & Engn, Shenzhen, Peoples R China

5.Jiangsu Tianmeijian Nat Bioengn Co Ltd, Res & Dev Ctr, Nanjing, Peoples R China

关键词： eggs; pathogens; plasma-activated hydrogen peroxide; plasma-activated water; storage stability

期刊名称：JOURNAL OF FOOD SAFETY （ 影响因子：2.4； 五年影响因子：2.2 ）

ISSN： 0149-6085

年卷期： 2024 年 44 卷 3 期

页码：

收录情况： SCI

摘要： This study investigated the effectiveness of plasma-activated water (PAW) and plasma-activated hydrogen peroxide (PAHP) in reducing egg-associated pathogens. The antimicrobial activity of these solutions against Salmonella Enteritidis, Campylobacter jejuni, and Staphylococcus aureus on eggs was evaluated at different plasma treatment durations. The results demonstrated that increasing the duration of plasma treatment enhanced the antimicrobial efficacy of both PAW and PAHP. The bacterial counts of the egg-associated pathogens significantly decreased from 7.61, 7.59, and 7.54 log (CFU/egg) to 5.4 and 3.09, 5.36 and 3.11, and 5.08 and 3.73 log (CFU/egg) for PAW and PAHP, respectively. The characteristics of the plasma solutions, including electrical conductivity, pH, H2O2, NO3, and NO2, synergistically acted as antimicrobial agents in both PAW and PAHP treatments. The storage study revealed that PAHP treatment had no adverse effects on the eggs' pH, albumen and yolk color, Haugh unit, and yolk index. However, it did result in reduced eggshell strength and compromised cuticle integrity. Overall, this study demonstrates the successful application of PAW and PAHP in effectively inhibiting egg-associated pathogens while preserving essential egg quality attributes. Further research is needed to optimize the treatment conditions and investigate the long-term effects of PAW and PAHP on eggs in larger-scale applications. This research contributes to developing innovative and sustainable approaches for enhancing the safety and quality of eggs in the food industry. Decontamination of egg-associated pathogens using plasma-activated water and plasma-activated hydrogen peroxide, along with examining their characteristics and effects on egg quality. image

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