Inactivation of listeria monocytogenes and salmonella on stainless steel by a piezoelectric cold atmospheric plasma generator

Abstract

Cold atmospheric pressure plasma (CAP) is a novel non‐thermal technology that is gain-ing increasing importance as a decontamination method. Stainless steel is a widespread food contact surface used in food‐processing environments. In this study, for the first time, a low‐voltage piezoelectric CAP device that uses ambient air was assessed for its antimicrobial efficiency against Salmonella and Listeria monocytogenes. These inoculated on stainless steel at different exposure times (0– 300 s), two different distances (10 and 20 mm), and two different cleanliness levels (clean and pro-tein‐soiled). Two inactivation models were compared to study the inactivation kinetics of the path-ogens. The results showed that CAP treatment effectively reduced L. monocytogenes and Salmonella levels. The Weibull + tail model showed better goodness of fit than the Weibull model. Protein-soiled coupons showed a protective effect to cold plasma inactivation achieving lower reductions compared to clean stainless‐steel coupons for both L. monocytogenes and Salmonella. Longer distances from the plasma source decreased the decontamination efficiency of CAP; however, the difference in pathogen reduction was less pronounced at longer exposure times. This study demonstrates the capacity of a low‐voltage piezoelectric CAP device to effectively reduce the levels of both foodborne pathogens on stainless‐steel surfaces and the potential to adopt this technology by the food industry as a disinfection process of surfaces to reduce cross‐contamination and thus increase safety.