Inactivation of Escherichia coli on Almonds Using Nonthermal Plasma

Authors

  • Shaobo Deng,

    1. Authors Deng, Ruan, and Chen are with Dept. of Biosystems and Agricultural Engineering and Dept. of Food Science and Nutrition, Univ. of Minnesota, St. Paul, MN 55108. Authors Ruan and Lin are with MOE Key Laboratory of Food Science, Nanchang Univ., Jiangxi, China 330047. Author Mok is with Dept. of Food and Bioengineering, Kyungwon Univ., Seongnam, 461-701, Korea. Author Huang is with Almond Board of California, Modesto, CA 95354. Direct inquiries to author Ruan (E-mail: ruanx001@umn.edu).
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  • Roger Ruan,

    1. Authors Deng, Ruan, and Chen are with Dept. of Biosystems and Agricultural Engineering and Dept. of Food Science and Nutrition, Univ. of Minnesota, St. Paul, MN 55108. Authors Ruan and Lin are with MOE Key Laboratory of Food Science, Nanchang Univ., Jiangxi, China 330047. Author Mok is with Dept. of Food and Bioengineering, Kyungwon Univ., Seongnam, 461-701, Korea. Author Huang is with Almond Board of California, Modesto, CA 95354. Direct inquiries to author Ruan (E-mail: ruanx001@umn.edu).
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  • Chul Kyoon Mok,

    1. Authors Deng, Ruan, and Chen are with Dept. of Biosystems and Agricultural Engineering and Dept. of Food Science and Nutrition, Univ. of Minnesota, St. Paul, MN 55108. Authors Ruan and Lin are with MOE Key Laboratory of Food Science, Nanchang Univ., Jiangxi, China 330047. Author Mok is with Dept. of Food and Bioengineering, Kyungwon Univ., Seongnam, 461-701, Korea. Author Huang is with Almond Board of California, Modesto, CA 95354. Direct inquiries to author Ruan (E-mail: ruanx001@umn.edu).
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  • Guangwei Huang,

    1. Authors Deng, Ruan, and Chen are with Dept. of Biosystems and Agricultural Engineering and Dept. of Food Science and Nutrition, Univ. of Minnesota, St. Paul, MN 55108. Authors Ruan and Lin are with MOE Key Laboratory of Food Science, Nanchang Univ., Jiangxi, China 330047. Author Mok is with Dept. of Food and Bioengineering, Kyungwon Univ., Seongnam, 461-701, Korea. Author Huang is with Almond Board of California, Modesto, CA 95354. Direct inquiries to author Ruan (E-mail: ruanx001@umn.edu).
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  • Xiangyang Lin,

    1. Authors Deng, Ruan, and Chen are with Dept. of Biosystems and Agricultural Engineering and Dept. of Food Science and Nutrition, Univ. of Minnesota, St. Paul, MN 55108. Authors Ruan and Lin are with MOE Key Laboratory of Food Science, Nanchang Univ., Jiangxi, China 330047. Author Mok is with Dept. of Food and Bioengineering, Kyungwon Univ., Seongnam, 461-701, Korea. Author Huang is with Almond Board of California, Modesto, CA 95354. Direct inquiries to author Ruan (E-mail: ruanx001@umn.edu).
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  • Paul Chen

    1. Authors Deng, Ruan, and Chen are with Dept. of Biosystems and Agricultural Engineering and Dept. of Food Science and Nutrition, Univ. of Minnesota, St. Paul, MN 55108. Authors Ruan and Lin are with MOE Key Laboratory of Food Science, Nanchang Univ., Jiangxi, China 330047. Author Mok is with Dept. of Food and Bioengineering, Kyungwon Univ., Seongnam, 461-701, Korea. Author Huang is with Almond Board of California, Modesto, CA 95354. Direct inquiries to author Ruan (E-mail: ruanx001@umn.edu).
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Abstract

ABSTRACT:  This study was carried out to investigate the applicability of nonthermal plasma (NTP) technology for the pasteurization of almonds. Almonds were spiked with various levels of Escherichia coli by dipping the almonds in E. coli culture broth followed by drying. The spiked almonds were treated with NTP under different treatment conditions. The pattern of the microorganisms reduction by NTP was analyzed. NTP was found to be effective on reduction of E. coli on almond evidenced by almost 5-log reduction after 30-sec treatment at 30 kV and 2000 Hz. The NTP bactericidal effect on E. coli inoculated on almond increased with the applied voltage and the frequency. The NTP reduction followed the 1st-order reaction kinetics, and the reduction rate constants varied with almond types and grades. The E. coli cells at logarithmic phase were more sensitive to the NTP than those at stationary and declining phases.

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