Efficacy of Plasma Activated Lactic Acid Solution in Killing Common Foodborne Pathogens
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Foodborne pathogenic bacteria have long been one of the food safety hazards in China. How to control effectively the proliferation of foodborne pathogenic bacteria in food has always been a hot topic. Based on the single factor experiments of plasma activated lactic acid (PALA) volume concentration, activation time and reaction time, taking Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes as the model strains, and the total number of colonies as the response value, the effects of the PALA on four foodborne pathogens were investigated in this study. The results showed that the killing rates of four foodborne pathogens increased with an increase of the PALA volume concentration, extension of activation time and prolongation of reaction time in certain ranges. When the PALA was activated for 120 seconds, the volume concentration was 0.2%, and the reaction between PALA and the four foodborne pathogens lasted for 10 minutes, about 7.71 lg CFU/mL of Escherichia coli, 4.52 lg CFU/mL of Salmonella, 4.03 lg CFU/mL of Staphylococcus aureus and 3.90 lg CFU/mL of Listeria monocytogenes in pure culture were killed. The killing rates of 4 kinds of the pure culture foodborne pathogens reached 99.9% (P<0.05), and more than 3.9 logarithm of the total number of colonies of pathogenic bacteria were killed. In summary, PALA can rapidly and efficiently kill common foodborne pathogens.
