Table 1. Inactivation of microorganism in meat and meat products by atmospheric pressure cold plasma with dielectric barrier discharge
Microbes | Reduction rate (Log CFU/g) / Substrate | Discharge gas | Power / Frequency | Exposure time | Type / Distance | Reference |
Gram-positive |
L. monocytogenes | 6.52 / ham | Nitrogen / oxygen | 2 kV / 50 kHz | 2 min | Closed / - | Lee et al., 2011 |
L. monocytogenes | 4.73 / chicken breast | Nitrogen / oxygen | 2 kV / 50 kHz | 2 min | Closed / - | Lee et al., 2011 |
L. monocytogenes | 2.60 / bacon | Helium / oxygen | 125 W | 90 s | Open / 3 mm | Kim et al., 2011 |
L. monocytogenes | 0.59 / pork loin | Helium / oxygen | 3 kV / 30 kHz | 10 min | Open / 3 mm | Kim et al., 2013 |
L. monocytogenes | 2.04 / pork butt | Nitrogen / oxygen | 100 W / 15 kHz | 10 min | Closed / - | Jayasena et al., 2015 |
L. monocytogenes | 1.90 / beef loin | Nitrogen / oxygen | 100 W / 15 kHz | 10 min | Closed / - | Jayasena et al., 2015 |
L. monocytogenes | 2.36 / beef jerky | Ambient air | 15 kHz | 10 min | Closed / - | Yong et al., 2017a |
L. innocua | 3.30 / chicken breast | Oxygen / helium | 16 kV / 30 kHz | 8 min | Open / 1 cm | Noriega et al., 2011 |
Gram-negative |
E. coli | 3.00 / bacon | Helium / oxygen | 125 W | 90 s | Open / 3 mm | Kim et al., 2011 |
E. coli | 0.35 / pork loin | Helium / oxygen | 3 kV / 30 kHz | 10 min | Open / 3 mm | Kim et al., 2013 |
E. coli | 2.54 / pork butt | Nitrogen / oxygen | 100 W / 15 kHz | 10 min | Closed / - | Jayasena et al., 2015 |
E. coli | 2.57 / beef loin | Nitrogen / oxygen | 100 W / 15 kHz | 10 min | Closed / - | Jayasena et al., 2015 |
E. coli | 2.65 / beef jerky | Ambient air | 15 kHz | 10 min | Closed / - | Yong et al., 2017a |
S. Typhimurium | 1.7 / bacon | Helium / oxygen | 125 W | 90 s | Open / 3 mm | Kim et al., 2011 |
S. Typhimurium | 2.68 / pork butt | Nitrogen / oxygen | 100 W / 15 kHz | 10 min | Closed / - | Jayasena et al., 2015 |
S. Typhimurium | 2.28 / beef loin | Nitrogen / oxygen | 100 W / 15 kHz | 10 min | Closed / - | Jayasena et al., 2015 |
S. Typhimurium | 3.03 / beef jerky | Ambient air | 15 kHz | 10 min | Closed / - | Yong et al., 2017a |
S. enterica | 2.54 / chicken breast | Ambient air | 30 kV / 0.5 kHz | 3 min | Open / 2 mm | Dirks et al., 2012 |
C. jejuni | 2.45 / chicken breast | Ambient air | 30 kV / 0.5 kHz | 3 min | Open / 2 mm | Dirks et al., 2012 |