Inactivation of possible micromycete food contaminants using the low-temperature plasma and hydrogen peroxide
- Institute of Chemical Technology in Prague, Department of Physics and Measurements, Faculty of Chemical Engineering (Czech Republic)
- Institute of Chemical Technology in Prague, Department of Food Preservation, Faculty of Food and Biochemical Technology (Czech Republic)
- Institute of Chemical Technology in Prague, Department of Computing and Control Engineering, Faculty of Chemical Engineering (Czech Republic)
The inhibition effect of hydrogen peroxide aerosol, low-temperature plasma and their combinations has been studied on several micromycetes spores. The low-temperature plasma was generated in corona discharges in the open air apparatus with hydrogen peroxide aerosol. Micromycete spores were inoculated on the surface of agar plates, exposed solely to the hydrogen peroxide aerosol, corona discharge or their combination. After incubation the diameter of inhibition zone was measured. The solely positive corona discharge exhibits no inactivation effect, the solely negative corona discharge and solely hydrogen peroxide aerosol exhibit the inactivation effect, however their combinations exhibit to be much more effective. Low-temperature plasma and hydrogen peroxide aerosol present a possible alternative method of microbial decontamination of food, food packages or other thermolabile materials.
- OSTI ID:
- 22218650
- Journal Information:
- Plasma Physics Reports, Vol. 39, Issue 9; Other Information: Copyright (c) 2013 Pleiades Publishing, Ltd.; http://www.springer-ny.com; Country of input: International Atomic Energy Agency (IAEA); ISSN 1063-780X
- Country of Publication:
- United States
- Language:
- English
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