naa a22 4500 510725317 CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1007-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1007-2 Sterilization of Food Contacting Surfaces via Non-Thermal Plasma Treatment: A Model Study with Escherichia coli -Contaminated Stainless Steel and Polyethylene Surfaces [Elektronische Daten] [Yasin Sen, Mehmet Mutlu] This study focuses on the utilization of glow discharge technique for the reduction of microorganisms on food contacting surfaces to determine whether non-thermal, low-pressure plasma could provide an effective alternative to current sterilization methods. Radio frequency (13.6MHz) plasma environment was developed and tested for the inactivation of E. coli K12. Different plasma parameters (discharge power 0-100W, exposure time 0-30min) and selected gases (nitrogen, oxygen, air, water vapor) were tested. Following plasma treatment, survival curves and D values were determined. Contact angle measurements were performed to state the change of surface hydrophilicity. Determinations of structural changes on microorganisms were accomplished by atomic force microscopy (AFM) and transmission electron microscopy (TEM). Improved bacterial inactivation efficiency was achieved when air was used instead of pure oxygen or nitrogen gases. Water vapor was found to be the most effective (approximately 7 log10 reduction) agent in destruction of the microorganisms. The results showed that surface topography and hydrophilicity also have an effect on the efficiency of plasma treatment. In this study, the E. coli inoculated on polyethylene surfaces showed more resistance to plasma treatment. Fragmentation of bacterial cell wall and leakage of cytoplasmic matter were observed following plasma experiments. This study demonstrates that plasma is a promising technology for sterilization of food contacting surfaces, because of its safety, easy handling, capability of processing at low-temperature ( <44°C), relatively rapid sterilization. Springer Science+Business Media New York, 2012 Non-thermal sterilization nationallicence Low pressure plasma nationallicence Survival curve of E. coli nationallicence Food contacting surfaces nationallicence Water vapor plasma nationallicence Sen Yasin Engineering Faculty, Food Engineering Department, Bioengineering and Nanomedicine-Nanotechnology Divisions, Plasma Aided Bioengineering and Biotechnology (PABB) Research Group, Hacettepe University, Ankara, Turkey aut Mutlu Mehmet Engineering Faculty, Food Engineering Department, Bioengineering and Nanomedicine-Nanotechnology Divisions, Plasma Aided Bioengineering and Biotechnology (PABB) Research Group, Hacettepe University, Ankara, Turkey aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3295-3304 1935-5130 6:12<3295 2013 6 11947 https://doi.org/10.1007/s11947-012-1007-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1007-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sen Yasin Engineering Faculty, Food Engineering Department, Bioengineering and Nanomedicine-Nanotechnology Divisions, Plasma Aided Bioengineering and Biotechnology (PABB) Research Group, Hacettepe University, Ankara, Turkey aut NATIONALLICENCE 700 1- Mutlu Mehmet Engineering Faculty, Food Engineering Department, Bioengineering and Nanomedicine-Nanotechnology Divisions, Plasma Aided Bioengineering and Biotechnology (PABB) Research Group, Hacettepe University, Ankara, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3295-3304 1935-5130 6:12<3295 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer