Cold plasma as a frontier in combating foodborne bacterial pathogens in ready-to-eat (RTE) foodstuff

Tehmina Naseem , Umair Zahid , Asad Shahzad , Syed Ali Hassan , Gholamreza Abdi , Rana Muhammad Aadil
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Abstract

In recent years, the demand for ready-to-eat (RTE) foods has grown considerably as RTE foods are more nutritious as compared to frozen, preserved, and stored food products. However, there is an increased chance of microbial contamination in these foods at numerous stages, which leads to food poisoning, and, in severe cases, fatalities. In the past, various thermal and non-thermal technologies have been discovered to enhance food safety in addition to conventional physical and chemical methods due to health effects and less nutritional losses. Thermal technologies including blanching, pasteurization, and sterilization are widely used to inactivate the microbes. However, these treatments affect the foods' organoleptic, nutritional, and technological characteristics. Consequently, non-thermal technologies such as cold plasma (CP), have emerged as ecologically safe treatments while preserving food quality. The main objective of this review is to explore the effects of CP, alone or in combination on the bacterial pathogenic safety of RTE foods. Besides that, this review also focuses on the possible inactivation mechanism, and challenges associated with this technique, and offers future recommendations. Previous investigations showed that CP significantly reduces the counts of Escherichia coli, Enterobacter aerogenes, Salmonella spp., Listeria spp., Shigella, and Pseudomonas spp. in different RTE foods with minimum loss of nutrients as compared to the heat-treated samples. The results were more favorable (in terms of microbial reduction) when CP was combined with other methods during the processing and storage steps.
冷等离子体作为对抗即食食品中食源性细菌病原体的前沿
近年来,对即食食品(RTE)的需求大幅增长,因为即食食品比冷冻、腌制和储存食品更有营养。然而,在许多阶段,这些食品中微生物污染的机会增加,导致食物中毒,在严重的情况下,死亡。过去,由于对健康的影响和较少的营养损失,除了传统的物理和化学方法外,还发现了各种热技术和非热技术来增强食品安全。热技术包括焯水、巴氏灭菌和灭菌被广泛用于灭活微生物。然而,这些处理会影响食品的感官、营养和工艺特性。因此,非热技术,如冷等离子体(CP),已经成为生态安全的处理方法,同时保持食品质量。本综述的主要目的是探讨CP单独或联合使用对RTE食品细菌致病性安全性的影响。除此之外,本文还重点讨论了可能的失活机制,以及与该技术相关的挑战,并提出了未来的建议。先前的研究表明,与热处理样品相比,CP显著减少了不同RTE食品中大肠杆菌、产气肠杆菌、沙门氏菌、李斯特菌、志贺氏菌和假单胞菌的数量,且营养损失最小。在加工和储存过程中,CP与其他方法结合使用的结果更有利(在微生物减少方面)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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