Inhibition of Salmonella typhimurium on radish sprouts using nitrogen-cold plasma

Abstract

This study investigated the effects of cold plasma treatment (CPT) on the inhibition of Salmonella typhimurium on radish sprouts and the quality attributes of the sprouts. Radish sprouts were treated with nitrogen (N₂)-cold plasma at 900W and 667Pa for 0, 2, 5, 10, and 20min using a microwave-powered CPT system. The sensory attributes of the radish sprouts, appearance and odor, were evaluated before and after the treatment. The effects of N₂-CPT for 10min on microbial growth and the quality attributes of the radish sprouts were evaluated during storage for 12days at 4 and 10°C. N₂-CPT at 900W and 667Pa for 20min reduced the number of S. typhimurium by 2.6±0.4logCFU/g. The moisture content of the radish sprouts decreased with treatment time. The appearance and odor of the radish sprouts were not altered by CPT (p>0.05) and this treatment did not affect the quality attributes of the sprouts in terms of color, ascorbic acid concentration, or antioxidant activity during storage at both 4 and 10°C. These findings suggest that CPT has the potential to improve the microbiological safety of radish sprouts with reference to S. typhimurium during cold storage without significant detriment to its quality properties.

Keywords: Cold plasma; Nonthermal treatment; Radish sprouts; Salmonella.