Journal Home > Volume 2 , Issue 1
Food Science of Animal Products 2024, 2(1): 9240051 https://doi.org/10.26599/FSAP.2024.9240051
Review Article | Open Access | Issue | Published: 29 April 2024

Salmonella inactivation on beef rump by plasma-activated water: a review

Show Author's Information Xiao Ouyang,  Lina Huang,  Huitao Liu,  Peng Chen( )
College of Advanced Interdisciplinary Science and Technology, Henan University of Technology, Zhengzhou 450001, China
Keywords:
plasma, Salmonella, foodborne illness, plasma-activated water, physical-chemical properties, beef rump
Cite this article:
Ouyang X, Huang L, Liu H, et al. Salmonella inactivation on beef rump by plasma-activated water: a review. Food Science of Animal Products, 2024, 2(1): 9240051. https://doi.org/10.26599/FSAP.2024.9240051
Download citation
EndNote(RIS)
BibTeX

223

Views

52

Downloads

Citations

0

Crossref

N/A

WoS

N/A

Scopus

N/A

CSCD

Abstract Full text About this article

In recent years, advancements in the social economy and increases in societal productivity have intensified the focus on food quality, safety, and nutritional standards. A central challenge in advancing the food industry is improving food quality and safety at all stages of processing. Recent foodborne disease outbreaks have served as a critical alert, elevating food safety to a paramount concern globally. Pathogenic bacteria, particularly Salmonella, are primary contributors to foodborne illnesses, with Salmonella posing significant risks. It is a prevalent cause of food poisoning and a primary source of foodborne illness outbreaks. This review explores the dangers posed by foodborne illnesses specifically Salmonella, presenting an overview of the preparation of plasma-activated water. It elucidates the physical and chemical properties of plasma-activated water and reviews its mechanism for deactivating pathogens and its effectiveness against Salmonella in beef rump meat. The potential use of plasma-activated water in the food industry is also discussed.


menu
Abstract
Full text
Outline
About this article

Salmonella inactivation on beef rump by plasma-activated water: a review

Show Author's information Xiao Ouyang, Lina Huang, Huitao Liu, Peng Chen( )
College of Advanced Interdisciplinary Science and Technology, Henan University of Technology, Zhengzhou 450001, China

Abstract

In recent years, advancements in the social economy and increases in societal productivity have intensified the focus on food quality, safety, and nutritional standards. A central challenge in advancing the food industry is improving food quality and safety at all stages of processing. Recent foodborne disease outbreaks have served as a critical alert, elevating food safety to a paramount concern globally. Pathogenic bacteria, particularly Salmonella, are primary contributors to foodborne illnesses, with Salmonella posing significant risks. It is a prevalent cause of food poisoning and a primary source of foodborne illness outbreaks. This review explores the dangers posed by foodborne illnesses specifically Salmonella, presenting an overview of the preparation of plasma-activated water. It elucidates the physical and chemical properties of plasma-activated water and reviews its mechanism for deactivating pathogens and its effectiveness against Salmonella in beef rump meat. The potential use of plasma-activated water in the food industry is also discussed.

Keywords: plasma, Salmonella, foodborne illness, plasma-activated water, physical-chemical properties, beef rump

References(49)

[1]

J. N. Han, P. C. Dong, B. W. Holman, et al., Processing interventions for enhanced microbiological safety of beef carcasses and beef products: a review, Crit. Rev. Food Sci. Nutr. 64 (2022) 2105–2129. https://doi.org/10.1080/10408398.2022.2121258.
DOI Google Scholar
[2]

A. C. Foddai, I. R. Grant, Methods for detection of viable foodborne pathogens: current state-of-art and future prospects, Appl. Microbiol. Biotechnol. 104 (2020) 4281–4288. https://doi.org/10.1007/s00253-020-10542-x.
DOI Google Scholar
[3]

Y. Zhao, R. C. Chen, E. Tian, et al., Plasma-activated water treatment of fresh beef: bacterial inactivation and effects on quality attributes, IEEE Trans. Radiat. Plasma Med. Sci. 4 (2018) 113–120. https://doi.org/10.1109/TRPMS.2018.2883789.
DOI Google Scholar
[4]

G. Vidyadharani, H. Vijaya Bhavadharani, P. Sathishnath, et al., Present and pioneer methods of early detection of food borne pathogens, J. Food Sci. Technol. 59 (2022) 2087–2107. https://doi.org/10.1007/s13197-021-05130-4.
DOI Google Scholar
[5]

F. D. Gutema, G. Rasschaert, G. E. Agga, et al., Prevalence, antimicrobial resistance, and molecular characterization of Salmonella in cattle, beef, and diarrheic patients in Bishoftu, Ethiopia, Foodborne Pathog. Dis. 18 (2021) 283–289. https://doi.org/10.1089/fpd.2020.2869.
DOI Google Scholar
[6]

P. Piyasena, E. Mohareb, R. Mckellar, Inactivation of microbes using ultrasound: a review, Int. J. Food Microbiol. 87 (2003) 207–216. https://doi.org/10.1016/S0168-1605(03)00075-8.
DOI Google Scholar
[7]

C. Morris, A. L. Brody, L. Wicker, Non-thermal food processing/preservation technologies: a review with packaging implications, Packag. Technol. Sci. 20 (2007) 275–286. https://doi.org/10.1002/pts.789.
DOI Google Scholar
[8]

E. Rifna, S. K. Singh, S. Chakraborty, et al., Effect of thermal and non-thermal techniques for microbial safety in food powder: recent advances, Food Res. Int. 126 (2019) 108654. https://doi.org/10.1016/j.foodres.2019.108654.
DOI Google Scholar
[9]

R. Thirumdas, A. Kothakota, U. Annapure, et al., Plasma activated water (PAW): chemistry, physico-chemical properties, applications in food and agriculture, Trends Food Sci. Technol. 77 (2018) 21–31. https://doi.org/10.1016/j.jpgs.2018.05.007.
DOI Google Scholar
[10]

Q. Y. Wang, D. Salvi, Recent progress in the application of plasma-activated water (PAW) for food decontamination, Curr. Opin. Food Sci. 42 (2021) 51–60. https://doi.org/10.1016/j.cofs.2021.04.012.
DOI Google Scholar
[11]

J. Qian, H. Zhuang, M. M. Nasiru, et al., Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella enteritidis and quality of beef, Innov. Food Sci. Emerg. 57 (2019) 102196. https://doi.org/10.1016/j.ifset.2019.102196.
DOI Google Scholar
[12]
J. Barrales Astorga, An investigation into the use of plasma activated water to improve the quality and safety of fresh meat, University of New South Wales, Sydney, 2022.
[13]

D. G. Nyachuba, Foodborne illness: is it on the rise?, Nutr. Rev. 68 (2010) 257–269. https://doi.org/10.1111/j.1753-4887.2010.00286.x.
DOI Google Scholar
[14]

Y. S. Yang, F. Meier, J. Ann Lo, et al., Overview of recent events in the microbiological safety of sprouts and new intervention technologies, Compr. Rev. Food Sci. Food Saf. 12 (2013) 265–280. https://doi.org/10.1111/1541-4337.12010.
DOI Google Scholar
[15]

H. Cheng, J. Zhao, J. Zhang, et al., Attribution analysis of household foodborne disease outbreaks in China, 2010–2020, Foodborne Pathog. Dis. 20 (2023) 358–367. https://doi.org/10.1089/fpd.2022.0070.
DOI Google Scholar
[16]

H. W. Cho, Enemy at the gate, Osong Public Health Res. Perspect. 10 (2019) 203. https://doi.org/10.24171/j.phrp.2019.10.4.01.
DOI Google Scholar
[17]

D. Warmate, B. A. Onarinde, Food safety incidents in the red meat industry: a review of foodborne disease outbreaks linked to the consumption of red meat and its products, 1991 to 2021, Int. J. Food Microbiol. 398 (2023) 110240. https://doi.org/10.1016/j.ijfoodmicro.2023.110240.
DOI Google Scholar
[18]
T. Zhang, C. L. Cao, H. T. Yu, et al., Design and implementation of dairy food tracking system based on RFID, in 2020 International Wireless Communications and Mobile Computing (IWCMC), Limassol, Cyprus, 2020, 2199–2203.
DOI
[19]

A. Criscuolo, S. Issenhuth-Jeanjean, X. Didelot, et al., The speciation and hybridization history of the genus Salmonella, Microb. Genom. 5 (2019) e000284. https://doi.org/10.1099/mgen.0.000284.
DOI Google Scholar
[20]

O. Ehuwa, A. K. Jaiswal, S. Jaiswal, Food safety and food handling practices, Foods 10 (2021) 907. https://doi.org/10.3390/foods10050907.
DOI Google Scholar
[21]
G. L. Popa, M. I. Papa, Salmonella spp. infection-a continuous threat worldwide, Germs 11 (2021) 88–96. https://doi.org/10.18683/ germs.2021.1244.
DOI
[22]

H. Conrads, M. Schmidt, Plasma generation and plasma sources, Plasma Sources Sci. Technol. 9 (2000) 441. https://doi.org/10.1088/ 0963-0252/9/4/301.
DOI Google Scholar
[23]

N. Shainsky, D. Dobrynin, U. Ercan, et al., Plasma acid: water treated by dielectric barrier discharge, Plasma Process. Polym. 9 (2012) e201100084. https://doi.org/10.1002/ppap.201100084.
DOI Google Scholar
[24]

J. L. Brisset, B. Benstaali, D. Moussa, et al., Acidity control of plasma-chemical oxidation: applications to dye removal, urban waste abatement and microbial inactivation, Plasma Sources Sci. Technol. 20 (2011) 034021. https://doi.org/10.1088/0963-0252/20/3/034021.
DOI Google Scholar
[25]

M. J. Pavlovich, D. S. Clark, D. B. Graves, Quantification of air plasma chemistry for surface disinfection, Plasma Sources Sci. Technol. 23 (2014) 065036. https://doi.org/10.1088/0963-0252/23/6/065036.
DOI Google Scholar
[26]

P. Lukes, E. Dolezalova, I. Sisrova, et al., Aqueous-phase chemistry and bactericidal effects from an air discharge plasma in contact with water: evidence for the formation of peroxynitrite through a pseudo-second-order post-discharge reaction of H2O2 and HNO2, Plasma Sources Sci. Technol. 23 (2014) 015019. https://doi.org/10.1088/0963-0252/23/1/015019.
DOI Google Scholar
[27]

K. Hadinoto, H. X. Yang, T. Q. Zhang, et al., The antimicrobial effects of mist spraying and immersion on beef samples with plasma-activated water, Meat Sci. 200 (2023) 109165. https://doi.org/10.1016/j.meatsci.2023.109165.
DOI Google Scholar
[28]

K. Hadinoto, B. A. Niemira, F. J. Trujillo, A review on plasma-activated water and its application in the meat industry, Compr. Rev. Food Sci. Food Saf. 22 (2023) 4993–5019. https://doi.org/10.1111/1541-4337.13250.
DOI Google Scholar
[29]

B. Benstaali, D. Moussa, A. Addou, et al., Plasma treatment of aqueous solutes: some chemical properties of a gliding arc in humid air, Eur. Phys. J. Appl. Phys. 4 (1998) 171–179. https://doi.org/10.1051/epjap:1998258.
DOI Google Scholar
[30]

R. N. Ma, G. M. Wang, Y. Tian, et al., Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce, J. Hazard. Mater. 300 (2015) 643–651. https://doi.org/10.1016/j.jhazmat.2015.07.061.
DOI Google Scholar
[31]

Q. S. Xiang, L. M. Fan, Y. F. Li, et al., A review on recent advances in plasma-activated water for food safety: current applications and future trends, Crit. Rev. Food Sci. Nutr. 62 (2022) 2250–2268. https://doi.org/10.1080/10408398.2020.1852173.
DOI Google Scholar
[32]

Y. C. Huang, D. Xiao, B. M. Burton-Freeman, et al., Chemical changes of bioactive phytochemicals during thermal processing, Reference Module in Food Science (2016) 1–9. https://doi.org/10.1016/B978-0-08-100596-5.03055-9.
DOI Google Scholar
[33]

K. Oehmigen, M. Hähnel, R. Brandenburg, et al., The role of acidification for antimicrobial activity of atmospheric pressure plasma in liquids, Plasma Process. Polym. 7 (2010) 250–257. https://doi.org/10.1002/ppap.200900077.
DOI Google Scholar
[34]

J. Shen, Y. Tian, Y. L. Li, et al., Bactericidal effects against S. aureus and physicochemical properties of plasma activated water stored at different temperatures, Sci. Rep. 6 (2016) 28505. https://doi.org/10.1038/srep28505.
DOI Google Scholar
[35]
T. V. Suslow, Oxidation-reduction potential (ORP) for water disinfection monitoring, control, and documentation, Peer Reviewed Publications, New York, 2004.
DOI
[36]

P. Lukes, B. R. Locke, J. L. Brisset, Aqueous-phase chemistry of electrical discharge plasma in water and in gas-liquid environments, Plasma Chem. Catal. Gases Liq. 1 (2012) 243–308. https://doi.org/10.1002/9783527649525.ch7.
DOI Google Scholar
[37]
B. R. Locke, P. Lukes, J. L. Brisset, Elementary chemical and physical phenomena in electrical discharge plasma in gas-liquid environments and in liquids, in: V. I. Pârvulescu, M. Magureanu, P. Lukes (Eds.), Plasma chemistry and catalysis in gases and liquids, John Wiley & Sons, New York, 2012, pp. 185–241.
DOI
[38]

P. Lukes, M. Clupek, V. Babicky, et al., Ultraviolet radiation from the pulsed corona discharge in water, Plasma Sources Sci. Technol. 17 (2008) 024012. https://doi.org/10.1088/0963-0252/17/2/024012.
DOI Google Scholar
[39]

Z. Stara, F. Krčma, The study of H2O2 generation by DC diaphragm discharge in liquids, Czech. J. Phys. 54 (2004) C1050–C1055. https://doi.org/10.1007/BF03166529.
DOI Google Scholar
[40]

R. Burlica, R. Grim, K. Y. Shih, et al., Bacteria inactivation using low power pulsed gliding arc discharges with water spray, Plasma Process. Polym. 7 (2010) 640–649. https://doi.org/10.1002/ppap.200900183.
DOI Google Scholar
[41]

Y. Tian, R. N. Ma, Q. Zhang, et al., Assessment of the physicochemical properties and biological effects of water activated by non-thermal plasma above and beneath the water surface, Plasma Process. Polym. 12 (2015) 439–449. https://doi.org/ 10.1002/ppap.201400082.
DOI Google Scholar
[42]

J. L. Brisset, J. Pawlat, Chemical effects of air plasma species on aqueous solutes in direct and delayed exposure modes: discharge, post-discharge and plasma activated water, Plasma Chem. Plasma Process. 36 (2016) 355–381. https://doi.org/10.1007/s11090-015-9653-6.
DOI Google Scholar
[43]

P. Bruggeman, C. Leys, Non-thermal plasmas in and in contact with liquids, J. Phys. D. Appl. Phys. 42 (2009) 053001. https://doi.org/10.1088/0022-3727/42/5/053001.
DOI Google Scholar
[44]

Z. Machala, B. Tarabova, K. Hensel, et al., Formation of ROS and RNS in water electro-sprayed through transient spark discharge in air and their bactericidal effects, Plasma Process. Polym. 10 (2013) 649–659. https://doi.org/10.1002/ppap.201200113.
DOI Google Scholar
[45]

K. Oehmigen, M. Hähnel, R. Brandenburg, et al., The role of acidification for antimicrobial activity of atmospheric pressure plasma in liquids, Plasma Process. Polym. 7 (2010) 250–257. https://doi.org/10.1002/ppap.200900077.
DOI Google Scholar
[46]

M. Chaijan, S. Chaijan, A. Panya, et al., Combined effects of prior plasma-activated water soaking and whey protein isolate-ginger extract coating on the cold storage stability of Asian sea bass ( Lates calcarifer) steak, Food Control 135 (2022) 108787. https://doi.org/10.1016/j.foodcont.2021.108787.
DOI Google Scholar
[47]

J. Małajowicz, K. Khachatryan, M. Kozłowska, Properties of water activated with low-temperature plasma in the context of microbial activity, Beverages 8 (2022) 63. https://doi.org/10.3390/beverages8040063.
DOI Google Scholar
[48]

E. S. Wahyuningtyas, A. Iswara, Y. Sari, et al., Comperative study on manuka and indonesian honeys to support the application of plasma jet during proliferative phase, Clin. Plasma Med. 12 (2018) 1–9. https://doi.org/10.1016/j.cpme.2018.08.001.
DOI Google Scholar
[49]

J. B. Astorga, K. Hadinoto, P. Cullen, et al., Effect of plasma activated water on the nutritional composition, storage quality and microbial safety of beef, LWT-Food Sci. Technol. 154 (2022) 112794. https://doi.org/10.1016/j.lwt.2021.112794.
DOI Google Scholar
Publication history
Copyright
Acknowledgements
Rights and permissions

Publication history

Received: 24 February 2024
Revised: 11 March 2024
Accepted: 07 April 2024
Published: 29 April 2024
Issue date: March 2024

Copyright

© Beijing Academy of Food Sciences 2024.

Acknowledgements

Acknowledgements

This study was support by the Start-Up Grant of Henan University of Technology (No. 2023BS006).

Rights and permissions

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Return