High voltage atmospheric cold plasma technology as a food safety intervention for decontamination of cutting tools during ready-to-eat poultry meat slicing |
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| Affiliation: | 1. College of Food Science and Engineering, Hainan University, Haikou 570228, China;2. College of Food and Biological Engineering, Hezhou University, Hezhou 542899, China;3. Hainan Provincial Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China;1. APC Microbiome Ireland, University College Cork, Cork, Ireland;2. Food Biosciences Department, Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland;3. School of Microbiology, University College Cork, Ireland;4. Wageningen Food and Biobased Research, Wageningen University & Research, The Netherlands;1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;2. Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China;3. School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia;1. Centre for Plasma Microbiology, Department of Electrical Engineering and Electronics, University of Liverpool, 9 Brownlow Hill, Liverpool L69 3GJ, United Kingdom;2. Laboratory for Gaseous Electronics F6, Jožef Stefan Institute, Jamova cesta 39, 1000 Ljubljana, Slovenia;3. Processing & Production Research Department, Campden BRI, Station Road, Chipping Campden, Gloucestershire GL55 6LD, United Kingdom;4. Department of Surface Engineering F4, Jožef Stefan Institute, Jamova cesta 39, 1000 Ljubljana, Slovenia;1. Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia;2. Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobođenja 18, 11000 Belgrade, Serbia;3. American Frozen Food Institute, 2345 Crystal Drive, Arlington, VA 2220, USA;4. Chemical Agrosava, Palmira Toljatija 5/IV, 11070 Belgrade, Serbia;5. Croatian Veterinary Institute, Veterinary Department Split, Poljička cesta 33, 21000 Split, Croatia;6. Faculty of Veterinary Medicine, Ss. Cyril and Methodius University in Skopje, St. “Lazar Pop-Trajkov” 5-7, 1000 Skopje, North Macedonia;7. University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia |
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| Abstract: | This study aimed to build a prototype that integrates a cold plasma capability into a manual meat slicer while it is in operation to minimize cross-contamination from the circular cutting blade. A high voltage atmospheric cold plasma (HVACP) generator was attached to a meat slicer with a rotating 22.5-cm diameter stainless steel slicing blade. The meat slicer with the installed cold plasma generator was contained within a sealed, clear acrylic box. Listeria innocua (LI) was selected as the test organism, and initial testing was performed on stainless-steel coupons in room air at a relative humidity ranging from 30 to 90% for treatment times up to 240 s. Results found that 240 s and 90% RH showed a 3.0-log reduction of LI. These conditions were then replicated using “dirty” stainless-steel knife while rotating. The results showed only a 0.5-log LI reduction. The gas was changed from air to MA65 gas blend (65% O2, 30% CO2 and 5% N2) and then a 1.91 log LI reduction was achieved on the “dirty” knife.Industrial relevanceDue to the rapid processing speeds required in the food industry, it is difficult to assure the complete cleanliness of the tools and surfaces used at all times, and then, operations like the cutting /slicing step are still one of the critical points for cross-contamination during meat processing. High voltage atmospheric cold plasma (HVACP) is a practical intervention that has the potential to deliver a continuous, in-situ decontamination of the knife during operation to mitigate the risk of cross-contamination. The developed prototype, as shown in this study, can deliver beneficial results in short treatment time and with minimal inputs of air and electricity, without heating effects, minimizing the use of water, or the use of sanitizers. |
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