Optimization of Atmospheric Cold Plasma Treatment with Different Gases for Reduction of Escherichia coli in Wheat Flour
- PMID: 35484965
- PMCID: PMC9628904
- DOI: 10.4014/jmb.2203.03056
Optimization of Atmospheric Cold Plasma Treatment with Different Gases for Reduction of Escherichia coli in Wheat Flour
Abstract
In this study we aimed to derive the response surface models for Escherichia coli reduction in wheat flour using atmospheric cold plasma (ACP) with three types of gas. The jet-type atmospheric cold plasma wand system was used with a 30 W power supply, and three gases (argon, air, and nitrogen) were applied as the treatment gas. The operating parameters for process optimization considered were wheat flour mass (g), treatment time (min), and gas flow rate (L/min). The wheat flour samples were artificially contaminated with E. coli at a concentration of 9.25 ± 0.74 log CFU/g. ACP treatments with argon, air, and nitrogen resulted in 2.66, 4.21, and 5.55 log CFU/g reduction of E. coli, respectively, in wheat flour under optimized conditions. The optimized conditions to reduce E. coli were 0.5 g of the flour mass, 15 min of treatment time, and 0.20 L/min of nitrogen gas flow rate, and the predicted highest reduction level from modeling was 5.63 log CFU/g.
Keywords: Escherichia coli; Non-thermal treatment; atmospheric cold plasma; response surface method; wheat flour.
Conflict of interest statement
The authors have no financial conflicts of interest to declare.
Figures


References
-
- Morton V, Kershaw T, Kearney A, Taylor M, Galanis E, Mah V, et al. The use of multiple hypothesis-generating methods in an outbreak investigation of Escherichia coli O121 infections associated with wheat flour Canada 2016-2017. Epidemiol. Infect. 2020;148:e265. doi: 10.1017/S0950268820002381. - DOI - PMC - PubMed
-
- Rose DJ, Bianchini A, Martinez B, Flores RA. Methods for reducing microbial contamination of wheat flour and effects on functionality. Cereal Foods World. 2012;57:104–109. doi: 10.1094/CFW-57-3-0104. - DOI
-
- Canadian Food Inspection Agency (CFIA), author Canadian Food Inspection Agency's (CFIA) Investigation into E. coli O121 in Flour and Flour Products. Accessed June 2, 2017. 2017.