Progress 10/01/20 to 09/30/21
Outputs
Target Audience:General Public, Food Processors, Scientific community, and Regulatory Agencies. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?A postdoctoral researcher, three Ph.D. students and a master student were involved in the project. How have the results been disseminated to communities of interest?The results were presented at local and international conferences or seminars and were also submitted to peer-reviewed journals for publication. What do you plan to do during the next reporting period to accomplish the goals?The following goals are expected to be accomplished: 1. Investigate the efficacy of recycled PAW for biofilm inactivation. 2. Sanitation of multiple eggs at one time using optimized PAW and an egg washing system; evaluate the impact on egg quality. 3. Develop and optimize metallized paper-based conformable plasma electrodes of different types; apply the electrodes for the sanitation of different fresh produce. 4. Continue with optimization of edible coating made of GRAS compounds for poultry meat preservation and characterize the properties of coating materials.
Impacts
What was accomplished under these goals?
Foodborne illness remains a persistent issue in the United States, which was estimated to cost more than $15.6 billion each year. We investigated different novel technologies for decontamination of microorganisms on foods, food contact surfaces, and model solutions. These technologies include cold atmospheric pressure plasma (CAPP), plasma-activated water (PAW), and edible antimicrobial coatings. The results have significant impacts on both research knowledge and the food industry to improve food safety, quality, and nutrition. The key accomplishments were: Evaluated the inactivation efficacy of PAW on E. coli and Listeria mixed-species biofilms in the presence of organic matter. We observed that although the presence of organic matter decreased the efficacy of PAW, PAW achieved significant reductions of biofilms in different treatment conditions. Compared the sanitation efficacy of PAW on romaine lettuce and iceberg lettuce and investigated the effect of surface properties on PAW sanitation. We observed that lettuce with different levels of surface roughness impacted the efficacy of PAW. Optimized egg washing by PAW using a lab-scale egg washing system and evaluated the efficacy of combined volume of PAW using small batches. We observed that small batches of PAW mixed to obtain large volumes and stored at 40 - 46 °C for 25 min can successfully inactivate planktonic cells of S. Typhimurium. Validated S. Typhimurium MHM112 as a Salmonella Surrogate for egg sanitation using PAW. Results showed that the avirulent S. Typhimurium MHM112 can be potentially used as a Salmonella surrogate for PAW sanitation. Evaluated the sanitation efficacy and impact on nutrition quality of sliced mushrooms using metallized paper-based conformable surface dielectric barrier discharge (SDBD) electrodes. Results showed that the sanitation efficacy of these conformable electrodes without significant impact on phytonutrients of mushrooms makes this technology promising for in-package sanitation of fresh produce. Characterized and optimized the metallized paper-based conformable surface dielectric barrier discharge (SDBD) electrodes. Evaluated PAW as an alternative cleaning-in-place (CIP) solution to strong acid or sanitizer currently used in the food industry for removal of dairy and plant-based fouling deposits. We observed no significant difference between the optimized PAW, acid, and sanitizer washes in terms of effectiveness of fouling removal. Hence, PAW is a promising alternative for proteinaceous fouling removal during CIP. Developed and optimized the formulation of an edible coating composed of GRAS compounds assisted with UV light for preservation of poultry.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Wang, Q., Pal, R. K., Yen, H. W., Naik, S. P., Orzeszko, M. K., Mazzeo, A., & Salvi, D. (2022). Cold plasma from flexible and conformable paper-based electrodes for fresh produce sanitation: Evaluation of microbial inactivation and quality changes. Food Control, 108915.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Wang, Q., & Salvi, D. (2021) Evaluation of plasma-activated water (PAW) as a novel disinfectant: microbial inactivation efficacy, physicochemical properties, and storage stability. LWT - Food Science and Technology, 111847.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Pal, R., Wang, Q., Salvi, D., Mazzeo, A. (2021). Paper-based Cold Plasma-generating Electrodes for the Inactivation of Food-pathogens. European Materials Research Society, virtual conference.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Trosan, D., Wang, Q., Pal, R., Mazzeo, A., Salvi, D., Stapelmann, K. (2021). High-Quality Manufacturing of Packaged Fresh Produce with Conformable In-Package Cold Atmospheric Plasma. 74th Annual Gaseous Electronics Conference, virtual conference.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Shah, U., Wang, Q., Kathariou, S., Salvi, D. (2021). Optimization of Nonthermal Plasma-activated Water Processing Conditions for Inactivation of Salmonella Typhimurium. International Association for Food Protection (IAFP) Annual Meeting, virtual conference.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Ahuja, M., Wang, Q., Salvi, D. (2021). Comparison of inactivation efficacy of plasma-activated water (PAW) against biofilms on two types of lettuce. International Association for Food Protection conference (IAFP), virtual conference.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Rivero, W., Wang, Q., Salvi, D. (2021). Development of Plasma-based Decontamination Treatment for Hydroponic Nutrient Solution. International Association for Food Protection conference (IAFP), virtual conference.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Ahuja, M., Wang, Q., Salvi, D. (2021). Inactivation efficacy of plasma-activated water (PAW) against mixed-species biofilms on biotic and abiotic surfaces. Institute of Food Technologists (IFT), virtual conference.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Rivero, W., Wang, Q., Salvi, D. (2021). Comparison of cold atmospheric pressure plasma (CAPP) and plasma-activated mist (PAM) for inactivation of E. coli DH5?, Listeria innocua, and Salmonella Typhimurium. Institute of Food Technologists (IFT), virtual conference.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Wang, Q., Salvi, D. (2021). Cold atmospheric pressure plasma (CAPP) treatment for the inactivation of bacteria and bacterial biofilm on conveyor belt surfaces. Institute of Food Technologists (IFT), virtual conference.
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Progress 10/01/19 to 09/30/20
Outputs
Target Audience:General Public, Food Processors, Scientific community, and Regulatory Agencies. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?A postdoctoral researcher, two Ph.D. students, and a master's student were involved in the project. How have the results been disseminated to communities of interest?The results were presented at local and international conferences or seminars and were also submitted to peer reviewed journals for publication. What do you plan to do during the next reporting period to accomplish the goals?The following goals are expected to be accomplished: 1. Investigate the effect of organic content on the inactivation efficacy of PAW against bacterial biofilms. 2. Optimize the process of egg washing by PAW against pathogenic Salmonella enterica strains and compare the effectiveness of PAW with conventional methods. 3. Design the in-package plasma system and characterize its decontamination efficacy on mushrooms and apples. 4. Develop and optimize the formulation of an edible coating composed of GRAS compounds assisted with UV light for the preservation of poultry.
Impacts
What was accomplished under these goals?
During this reporting period, we continued investigating the composition of non-thermal plasma, plasma-activated water (PAW), and plasma-activated mist (PAM) and the application of these techniques on improving the safety and quality of food and plants. The key accomplishments were: Characterization of PAW and PAM in terms of reactive oxygen and nitrogen species and physical parameters. Active agents such as nitrite and parameters such pH were found to be associated with the inactivation efficacy of PAW and PAM. Evaluated the inactivation efficacy of gas plasma, PAW, and PAM on different types of bacteria. We observed that gram-positive bacteria such as Listeria innocua were generally more resistant towards plasma treatment than gram-negative bacteria such as E. coli. Investigated the storage stability of PAW under different storage durations and temperatures. It was observed that PAW a lower temperature and shorter storage duration better retained the reactive species in PAW as well as the inactivation efficacy of PAW. Investigated the inactivation efficacy of direct plasma and PAW on bacterial biofilms developed on food contact surfaces such as stainless steel or on the surface of produce such as lettuce. Both direct plasma and PAW were found to be effective against biofilms. The surface roughness and the maturity of biofilms played an important role in the inactivation effectiveness. Developed a lab-scale egg washing system for the application of PAW as a sanitizer for egg disinfection. Applied Box-Behnken Design in optimizing the process parameters of egg washing by PAW. Evaluated and optimized the conformable surface dielectric barrier discharge (SDBD) electrodes made by metallized paper for the purpose of surface disinfection. Evaluated PAW as a novel disinfectant for the alfalfa, broccoli, and clover sprouts. No significant change in quality of washed sprouts was observed. Evaluated PAM as a novel decontamination technology for produce. Produces of different types were treated by PAW for various durations and the inactivation efficacy and quality attributes of treated produce were examined. It showed that the change of quality varied among different types of produce. Overall, these accomplishments demonstrated that non-thermal plasma as well as PAW and PAM are promising technologies for decontamination of food and food contact surfaces.
Publications
- Type:
Journal Articles
Status:
Submitted
Year Published:
2021
Citation:
Wang, Q. & Salvi, D. (2021). Recent progress in the application of plasma-activated water (PAW) for food decontamination. Current Opinion in Food Science. (under review).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Wang, Q., Kathariou, S., Salvi, D. (2020). Plasma-activated Water as a Novel Disinfectant: Effectiveness against Selected Bacteria and Application to Produce and Egg Washing. Research poster at the International Association for Food Protection (IAFP) Annual Meeting, Virtual meeting
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Wang, Q., Salvi, D. (2020). Evaluation of plasma-activated water as a novel disinfectant: antimicrobial activity, physicochemical properties, and the inactivation efficacy during storage. Research poster at Institute of Food Technologists (IFT), Virtual meeting
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Wang, Q. & Salvi, D. (2020). Evaluation of the bactericidal properties of plasma-activated water under storage. Oral presentation at the 2020 Food Innovation and Engineering (FOODIE) Conference, Virtual meeting
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Progress 01/30/19 to 09/30/19
Outputs
Target Audience:General Public, Food Processors, Scientific community, and Regulatory Agencies. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?A postdoctoral researcher and a master student were involved in the project. How have the results been disseminated to communities of interest?The results have been disseminated to communities of interest via 1. Peer-reviewed publication 2. Presentations at scientific conferences 3. Presentation at NC State Stakeholder's Research Showcase 4. Visit with industrial partners 5. Phone meetings with industry partners to explore collaborations What do you plan to do during the next reporting period to accomplish the goals?The following goals are expected to be accomplished: 1. Evaluate the antimicrobial activity of PAW under different storage conditions and durations against Gram-positive and Gram-negative bacteria. 2. Assess the efficacy of PAW for inactivation of pathogenic Salmonella enterica strains during egg washing, and compare the efficacy of PAW with that of conventional methods. 3. Improve the in-package plasma treatment by conformable surface dielectric barrier discharge electrodes and evaluate its effect on the safety, quality, and nutrients in fresh produce. 4. Characterize PAW and investigate its mode of action of antimicrobial activity.
Impacts
What was accomplished under these goals?
We have been investigating the application of non-thermal plasma and plasma-activated water (PAW) and mist (PAM) on improving safety and quality of food and plants. The following related goals have been accomplished: Inactivation efficacy of PAW on Gram-negative and Gram-positive bacteria PAW prepared by plasma jet demonstrated antimicrobial activities against various Gram-negative and Gram-positive bacteria, including E. coli, L. innocua, and S. Typhimurium. Among them, L. innocua was found to be more resistant towards PAW treatment than E. coli and S. Typhimurium, which might be due to the differences in cellular structure between Gram-positive and Gram-negative bacteria. Prolonged plasma activation time and bacteria incubation/treatment time to PAW enhanced the inactivation in planktonic bacterial cultures. In addition, PAW has the potential to be applied as a novel disinfectant for produce and egg washing, as the PAW was able to induce significant reduction of S. Typhimurium attached on the surface of grape tomato or chicken shell egg without causing visible deleterious modification on the food surface. Furthermore, decrease of pH value, increase of ORP and EC, and the generation of reactive nitrogen species were observed in PAW as a function of plasma activation time. The synergistic effect of reactive species, increased ORP and EC, as well as acidified environment are highly likely to be responsible for the antimicrobial activity of PAW. PAW as a novel disinfectant for sprouts Consumption of ready-to-eat sprouts is a food safety concern due to the ability of this food to be contaminated by microorganisms related to food-borne illnesses. Three types of sprouts: alfalfa, broccoli, and clover, were sanitized by PAW. The microbial inactivation effect of PAW was compared to chlorine (200 ppm active chlorine) and deionized water. Although limited in clover sprouts, in the case of alfalfa sprouts and broccoli sprouts, PAW achieved a significant reduction in total plate counts. The ability of each sanitizing solution to reduce the microbial counts ofE. coliDH5α was significantly different depending on the variety of sprout. However, there was no significant difference in PAW's ability to inactivateE. coliDH5α in broccoli sprouts and clover sprouts when compared to chlorine, and PAW achieved a significant reduction in E. coliDH5α in alfalfa sprouts. In general, PAW treated sprouts did not show a significantly different effect on sprout quality compared to Cl treated sprouts in terms of total color difference and electrolyte leakage. PAW is a promising alternative to chlorine-based sanitizers for washing sprouts. Improving Growth and Quality of Sweet Basil Using PAW The purpose of this research is to investigate the ability of PAW to improve the safe growth and food quality of sweet basil (O. basilicum). The plants were grown in an example of controlled environment agriculture system: ebb and flow hydroponic, also known as flood and drain system. Basil was treated by PAW based nutrient solution. The control group was differentiated by using deionized water-based nutrient solution. After three weeks, basil growth was assessed in terms of yield, morphology and quality. Finally, to isolate the effect of plasma activated water, electrical conductivity, pH, oxidation-reduction potential, mineral content, algae counts, and concentration of reactive species (NO3-, NO2-, H2O2) was quantified. The methods to assess the effectiveness of plasma activated water in the growth and quality of sweet basil have been developed. Plasma treatment for inactivation of bacteria and bacterial biofilm on conveyor belt surfaces The inactivation efficacy of plasma jet treatment on conveyor belt surface of two materials (Stainless Steel and PVC) against attached E. coli and E. coli biofilm were evaluated. Based on our work so far we learned that: 1) The plasma jet is able to inactivate E. coli attached on SS or PVC surface; 2) The plasma jet was more effective against E. coli biofilm on SS surface than on PVC surface; 3) Biofilm of a higher maturity level (48 and 72 h) are more resistant to plasma treatment than biofilm of 24 h. 4) Inactivation efficacy was also affected by plasma treatment time, and treatment distance, with a longer time and shorter distance increased the inactivation efficacy. Conformable Surface Dielectric Barrier Discharge Plasma Treatment of Fresh Produce: Evaluation of Microbial Inactivation Efficacy and Quality Attributes Conformable plasma electrodes offer the advantages of being bendable, lightweight and has the potential for high local concentrations of plasma to interact with exterior surfaces being treated, which are expected to benefit future applications in the food industry.In this study, plasma generated using conformable surface dielectric barrier discharge (SDBD) electrodes made by metallized paper was evaluated for its antimicrobial activity and effects on quality attributes of fresh tomato and baby spinach. Two conformable SDBD systems were prepared: a two-cone configuration of electrodes was used for plasma treatment of tomatoes while the flat circular design was used for spinach leaves. The results demonstrate that the flexible plasma SDBD electrodes are effective as a potential decontamination technique on the food surface. The variation in inactivation between tomato and spinach indicates that the conformability of the SDBD electrodes and the surface properties of food play an important role in affecting the decontamination efficacy.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Wang, Q., Pal, R., Mazzeo, A., Salvi, D. Conformable Surface Dielectric Barrier Discharge Plasma Treatment of Fresh Produce: Evaluation of Microbial Inactivation Efficacy and Quality Attributes. 2019 Food Innovation and Engineering (FOODIE) Conference (AIChE FOODIE19) - Oral session, Philadelphia, PA, USA. Dec 8 -10, 2019.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Rivero, W., Wang, Q., Salvi, D. Effect of Plasma-activated Water (PAW) on Microbiological and Quality Characteristics of Broccoli and Alfalfa Sprouts. 2019 Food Innovation and Engineering (FOODIE) Conference (AIChE FOODIE19) - Poster session, Philadelphia, PA, USA. Dec 8 -10, 2019.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2020
Citation:
Wang Q., Salvi D. (2020) Evaluation of Plasma-Activated Water as A Novel Disinfectant: Microbial Inactivation Efficacy, Physicochemical Properties, and Activity During Storage. Institute of Food Technologist Annual Meeting and Food Expo 2020, Chicago, Il
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Hemker, A. K., Nguyen, L. T., Karwe, M., & Salvi, D. (2019). Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates. LWT, 109003.
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