Evaluation of Cronobacter sakazakii inactivation and physicochemical property changes of non-fat dry milk powder by cold atmospheric plasma

Dongjie Chen; Peng Peng; Nan Zhou; Yanling Cheng; Min M Addy; Yiwei Ma; Qingqing Mao; Paul L Chen; Chi Chen; R. R Ruan

doi:10.1016/j.foodchem.2019.03.149

Evaluation of Cronobacter sakazakii inactivation and physicochemical property changes of non-fat dry milk powder by cold atmospheric plasma

Dongjie Chen, Peng Peng, Nan Zhou, Yanling Cheng, Min M Addy, Yiwei Ma, Qingqing Mao, Paul L Chen, Chi Chen, R. R Ruan

Research output: Contribution to journal › Article › peer-review

35 Scopus citations

Abstract

Cronobacter sakazakii can cause life-threatening infections in neonates. Exposure to contaminated powdered food, especially milk powder, is a major route for C. sakazakii infection. Cold atmospheric plasma (CAP) is well known as a non-thermal method for inactivating microbial pathogens. This study evaluates the effectiveness of CAP on C. sakazakii in non-fat dry milk (NFDM) powder using a fluidized reaction system. The CAP treatments for 20–120 s led to 1.17–3.27 log ₁₀ reductions of C. sakazakii. C. sakazakii inactivation increased with increasing flow rate from 8 to 20 L/min. In terms of quality attributes of NFDM after the CAP treatments, no noticeable color changes (ΔE < 1.5) were observed. Moreover, no significant changes in crystallinity, amino acid composition, or phenolic content occurred following a 120s-CAP treatment. These results indicate that this fluidized reaction system combined with CAP can provide an effective antimicrobial activity with minimal effects on some physicochemical properties of NFDM powder.

Original language	English (US)
Pages (from-to)	270-276
Number of pages	7
Journal	Food Chemistry
Volume	290
DOIs	https://doi.org/10.1016/j.foodchem.2019.03.149
State	Published - Aug 30 2019

Bibliographical note

Funding Information:
This study was supported by the USDA National Institute of Food and Agriculture , CAP Project No.: 1006847. Thanks to Justin Wiertzema for assistance with Cronobacter sakazakii analysis and others.

Publisher Copyright:
© 2019 Elsevier Ltd

Keywords

Cold atmospheric plasma
Cronobacter sakazakii
Milk powder
Non-thermal process
Physicochemical properties analysis

Access

10.1016/j.foodchem.2019.03.149

OpenUrl availability

Full text

Cite this

@article{7914de257b414918bd85c30165a72e3c,

title = "Evaluation of Cronobacter sakazakii inactivation and physicochemical property changes of non-fat dry milk powder by cold atmospheric plasma",

abstract = " Cronobacter sakazakii can cause life-threatening infections in neonates. Exposure to contaminated powdered food, especially milk powder, is a major route for C. sakazakii infection. Cold atmospheric plasma (CAP) is well known as a non-thermal method for inactivating microbial pathogens. This study evaluates the effectiveness of CAP on C. sakazakii in non-fat dry milk (NFDM) powder using a fluidized reaction system. The CAP treatments for 20–120 s led to 1.17–3.27 log 10 reductions of C. sakazakii. C. sakazakii inactivation increased with increasing flow rate from 8 to 20 L/min. In terms of quality attributes of NFDM after the CAP treatments, no noticeable color changes (ΔE < 1.5) were observed. Moreover, no significant changes in crystallinity, amino acid composition, or phenolic content occurred following a 120s-CAP treatment. These results indicate that this fluidized reaction system combined with CAP can provide an effective antimicrobial activity with minimal effects on some physicochemical properties of NFDM powder.",

keywords = "Cold atmospheric plasma, Cronobacter sakazakii, Milk powder, Non-thermal process, Physicochemical properties analysis",

author = "Dongjie Chen and Peng Peng and Nan Zhou and Yanling Cheng and Addy, {Min M} and Yiwei Ma and Qingqing Mao and Chen, {Paul L} and Chi Chen and Ruan, {R. R}",

note = "Funding Information: This study was supported by the USDA National Institute of Food and Agriculture , CAP Project No.: 1006847. Thanks to Justin Wiertzema for assistance with Cronobacter sakazakii analysis and others. Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

year = "2019",

month = aug,

day = "30",

doi = "10.1016/j.foodchem.2019.03.149",

language = "English (US)",

volume = "290",

pages = "270--276",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Evaluation of Cronobacter sakazakii inactivation and physicochemical property changes of non-fat dry milk powder by cold atmospheric plasma

AU - Chen, Dongjie

AU - Peng, Peng

AU - Zhou, Nan

AU - Cheng, Yanling

AU - Addy, Min M

AU - Ma, Yiwei

AU - Mao, Qingqing

AU - Chen, Paul L

AU - Chen, Chi

AU - Ruan, R. R

N1 - Funding Information: This study was supported by the USDA National Institute of Food and Agriculture , CAP Project No.: 1006847. Thanks to Justin Wiertzema for assistance with Cronobacter sakazakii analysis and others. Publisher Copyright: © 2019 Elsevier Ltd

PY - 2019/8/30

Y1 - 2019/8/30

N2 - Cronobacter sakazakii can cause life-threatening infections in neonates. Exposure to contaminated powdered food, especially milk powder, is a major route for C. sakazakii infection. Cold atmospheric plasma (CAP) is well known as a non-thermal method for inactivating microbial pathogens. This study evaluates the effectiveness of CAP on C. sakazakii in non-fat dry milk (NFDM) powder using a fluidized reaction system. The CAP treatments for 20–120 s led to 1.17–3.27 log 10 reductions of C. sakazakii. C. sakazakii inactivation increased with increasing flow rate from 8 to 20 L/min. In terms of quality attributes of NFDM after the CAP treatments, no noticeable color changes (ΔE < 1.5) were observed. Moreover, no significant changes in crystallinity, amino acid composition, or phenolic content occurred following a 120s-CAP treatment. These results indicate that this fluidized reaction system combined with CAP can provide an effective antimicrobial activity with minimal effects on some physicochemical properties of NFDM powder.

AB - Cronobacter sakazakii can cause life-threatening infections in neonates. Exposure to contaminated powdered food, especially milk powder, is a major route for C. sakazakii infection. Cold atmospheric plasma (CAP) is well known as a non-thermal method for inactivating microbial pathogens. This study evaluates the effectiveness of CAP on C. sakazakii in non-fat dry milk (NFDM) powder using a fluidized reaction system. The CAP treatments for 20–120 s led to 1.17–3.27 log 10 reductions of C. sakazakii. C. sakazakii inactivation increased with increasing flow rate from 8 to 20 L/min. In terms of quality attributes of NFDM after the CAP treatments, no noticeable color changes (ΔE < 1.5) were observed. Moreover, no significant changes in crystallinity, amino acid composition, or phenolic content occurred following a 120s-CAP treatment. These results indicate that this fluidized reaction system combined with CAP can provide an effective antimicrobial activity with minimal effects on some physicochemical properties of NFDM powder.

KW - Cold atmospheric plasma

KW - Cronobacter sakazakii

KW - Milk powder

KW - Non-thermal process

KW - Physicochemical properties analysis

UR - http://www.scopus.com/inward/record.url?scp=85063747814&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85063747814&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2019.03.149

DO - 10.1016/j.foodchem.2019.03.149

M3 - Article

C2 - 31000047

AN - SCOPUS:85063747814

SN - 0308-8146

VL - 290

SP - 270

EP - 276

JO - Food Chemistry

JF - Food Chemistry

ER -

Evaluation of Cronobacter sakazakii inactivation and physicochemical property changes of non-fat dry milk powder by cold atmospheric plasma

Abstract

Bibliographical note

Keywords

Access

OpenUrl availability

Other files and links

Fingerprint

Cite this