Inactivation of Indigenous Microorganisms and Salmonella in Korean Rice Cakes by In-Package Cold Plasma Treatment

Joo Hyun Kang, Jaewoo Bai and Sea C. Min
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Joo Hyun Kang: Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-gu, Seoul 01797, Korea
Jaewoo Bai: Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-gu, Seoul 01797, Korea
Sea C. Min: Department of Food Science and Technology, Seoul Women’s University, 621, Hwarangro, Nowon-gu, Seoul 01797, Korea

IJERPH, 2021, vol. 18, issue 7, 1-10

Abstract: The antimicrobial effects of in-package cold plasma (CP) treatment on Korean rice cakes (KRC) were evaluated. The CP treatment (25 kV) inactivated indigenous mesophilic aerobic bacteria by 0.8–1.0 log CFU/g, irrespective of the position of KRC in the package. The addition of a shaking step during CP treatment increased the reduction in microbes by ~1 log CFU/g. The microbial inactivation efficiency increased significantly when the treatment time increased from 1 to 3 min. Microbial inactivation activity was highest for packages containing eight rice cakes. The optimized CP treatment achieved a 2.0 ± 0.1 log CFU/g reduction in indigenous bacteria. In addition, the optimum CP treatment inactivated indigenous yeast and molds and Salmonella in KRC by 1.7 ± 0.1 log CFU/g and 3.9 ± 0.3 log CFU/g, respectively. No significant changes in color and firmness were observed, and the surface temperature of KRC did not exceed 22 °C after CP treatment. Moreover, CP treatment damaged the cellular membrane of Salmonella , mainly by inducing lipid peroxidation. This study demonstrates the potential use of in-package CP treatment for the non-thermal microbial inactivation of KRC.

Keywords: in-package cold plasma; Korean rice cake; indigenous microorganism; Salmonella; microbial inactivation mechanism (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
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