Synergistically enhanced Salmonella Typhimurium reduction by sequential treatment of organic acids and atmospheric cold plasma and the mechanism study

Abstract

Salmonella, a foodborne pathogen, has been frequently associated with recalls of fresh food products, including poultry meat products. Atmospheric cold plasma (ACP) is a novel non-thermal technology, which has potential to reduce pathogens in food products. This study demonstrates the synergistic interactions of food grade organic acids (i.e., lactic acid (LA) or gallic acid (GA)) and ACP to inactivate Salmonella enterica Typhimurium ATCC 13311 inoculated on polycarbonate membrane filter paper and poultry meat surface. Organic acids were used in the form of a spray to enhance dispersion on samples surface. The sequential treatment of organic acid followed by ACP synergistically reduced S. Typhimurium on poultry meat surface. Irrespective of the type of organic acid, an average reduction of more than 3.5 log CFU/cm² in S. Typhimurium on filter paper was obtained, when a combination of 10 mM LA or GA with an ACP exposure of 30 s was tested. However, the individual treatments of LA, GA, and ACP resulted in only 0.4, 0.3, 1.2 log CFU/cm² reduction in S. Typhimurium, respectively. On poultry meat surface, a higher level of organic acid concentration (i.e., 50 mM) in combination with 30 s ACP was required to achieve more than 2.5 log CFU/cm² reduction in S. Typhimurium. Our investigation on inactivation mechanisms revealed that the sequential treatment of LA or GA with ACP resulted in a significantly higher level of membrane permeability and membrane lipid peroxidation in S. Typhimurium cells. Additionally, the combined treatment significantly reduced the cell metabolic activity and affected the intracellular reactive oxygen species level of S. Typhimurium. In summary, this study demonstrated the potential synergistic benefits of combining organic acids and ACP to achieve a higher level of bacterial inactivation.

Keywords: Atmospheric cold plasma; Bacterial inactivation; Gallic acid; Lactic acid; Organic acid; Poultry meat; S. Typhimurium; Synergistic activity.