Inactivation of Escherichia coli on Almonds Using Nonthermal Plasma (English)

In: Journal of Food Science   ;  72 ,  2  ;  M62-M66  ;  2007

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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.

Table of contents – Volume 72, Issue 2

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Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins
Chaijan, M. / Benjakul, S. / Visessanguan, W. / Lee, S. / Faustman, C. | 2007
Preparation and Characterization of Protein Isolate from Fresh and Hardened Beans (Phaseolus vulgaris L.)
Morales‐de León, Josefina C. / Vázquez‐Mata, Norma / Torres, Nimbe / Gil‐Zenteno, Lidia / Bressani, Ricardo | 2007
Characterization of Hydrolysates Derived from Enzymatic Hydrolysis of Wheat Gluten
Wang, Jin‐shui / Zhao, Mou‐ming / Zhao, Qiang‐zhong / Bao, Yang / Jiang, Yue‐ming | 2007
Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture
Toda, Kyoko / Chiba, Kyoko / Ono, Tomotada | 2007
Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C)
Park, S.Y. / Yoo, S.S. / Uh, J.H. / Eun, J.B. / Lee, H.C. / Kim, Y.J. / Chin, K.B. | 2007
Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (-10 degreeC):
Park, S. Y. / Yoo, S. S. / Uh, J. H. / Eun, J. B. / Lee, H. C. / Kim, Y. J. / Chin, K. B. | 2007
Identification of C‐glycoside Flavonoids as Potential Mutagenic Compounds in Kava
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Effect of Washing on Pesticide Residues in Olives
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Evaluation of Thermal Properties of Food Materials at High Pressures Using a Dual‐Needle Line‐Heat‐Source Method
Zhu, S. / Ramaswamy, H. S. / Marcotte, M. / Chen, C. / Shao, Y. / Le Bail, A. | 2007
Microwave Heating of Cooked Pork Patties as a Function of Fat Content
Picouet, P.A. / Fernández, A. / Serra, X. / Suñol, J.J. / Arnau, J. | 2007
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Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration
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Physical Study of Minced Fish Muscle with a White‐Grape By‐Product Added as an Ingredient
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Modeling Texture Kinetics during Thermal Processing of Potato Products
Moyano, P.C. / Troncoso, E. / Pedreschi, F. | 2007
Industrial Applications of Selected JFS Articles
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Osaili, T. M. / Griffis, C. L. / Martin, E. M. / Beard, B. L. / Keener, A. E. / Marcy, J. A. | 2007
Inactivation of Escherichia coli on Almonds Using Nonthermal Plasma
Deng, Shaobo / Ruan, Roger / Mok, Chul Kyoon / Huang, Guangwei / Lin, Xiangyang / Chen, Paul | 2007
Expression and Purification of Goat Lactoferrin from Pichia pastoris Expression System
Chen, Gen‐Hung / Yin, Li‐Jung / Chiang, I‐Hua / Jiang, Shann‐Tzong | 2007
Invasiveness and Intracellular Growth of Multidrug‐Resistant Salmonella and Other Pathogens in Caco‐2 Cells
Kim, S.‐H. / Wei, C.‐I. | 2007
The Rheology of Colloidal and Noncolloidal Food Dispersions
Genovese, D. B. / Lozano, J. E. / Rao, M. A. | 2007
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The Chemistry and Physiology of Sour Taste—A Review
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Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter Cakes
Sae‐Eaw, A. / Chompreeda, P. / Prinyawiwatkul, W. / Haruthaithanasan, V. / Suwonsichon, T. / Saidu, J.E. / Xu, Z. | 2007
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Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
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Improvement of Moistness and Texture of High Omega‐3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture‐Releasing Ingredients
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The Influence of Processing and Preservation on the Retention of Health‐Promoting Compounds in Broccoli
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Texture Profile of Tofu as Affected by Instron Parameters and Sample Preparation, and Correlations of Instron Hardness and Springiness with Sensory Scores
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Corrections: Vol. 72, Nr. 2
| 2007