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Food microbiology

Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs.


PMID 26187830

Abstract

Microwave-powered cold plasma treatment (CPT) was evaluated as a means to improve the microbiological safety of fresh vegetables and dried fruits. The CPT at 900xa0W, conducted for 10xa0min using nitrogen as a plasma-forming gas, inactivated Salmonella Typhimurium inoculated on cabbage and lettuce by approximately 1.5xa0log CFU/g. The CPT at 400-900xa0W and 667xa0Pa, conducted for 1-10xa0min using a helium-oxygen gas mixture, inactivated Listeria monocytogenes on cabbage by 0.3-2.1xa0log CFU/g in a time-dependent manner (Pxa0

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