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 Food Safety and Intervention Technologies Research: Wyndmoor, PA
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Title:   Author  item
                                            Niemira, Brendanitem
                                            Lacombe, Alisonitem
                                            Gurtler, Joshuaitem
                                            Sites, Josephitem
                                            Boyd, Glennitem
                                            LI, XINHUI - University Of Delawareitem
                                            CHEN, HAIQIANG - University Of Delawareitem
                                            Fan, Xuetongitem
                                            Kingsley, David
  Submitted to: Meeting Abstract
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 6/15/2015
                                    Publication  Date: 7/24/2015
                                    Citation: Niemira, B.A., Lacombe, A.C., Gurtler, J., Sites, J.E., Boyd, G., Li, X., Chen, H., Fan, X., Kingsley, D.H. 2015. Atmospheric cold plasma iactivation of norovirus surrogates and native microbiota on blueberries. Meeting Abstract. USDA NIFA Project Director Invitational Meeting. IAFP Annual Meeting. Portland, Oregon. July 24, 2014. Volume 1, Page 1.Interpretive Summary:
                                Technical Abstract: Cold plasma (CP) is an emerging, novel, nonthermal technology that can be used for surface decontamination of foods. This study investigated CP technology for the nonthermal inactivation of the human norovirus surrogates, Tulane virus (TV) and Murine Norovirus (MNV), as well as for background microbiota on the surface of blueberries. Blueberries (5 g) were weighed into sterile 4 oz. glass jars and inoculated with 500 μl of TV or MNV (5 log PFU/g). Samples were treated with atmospheric CP for 0, 15, 30, 45, and 60 s at a working distance of 7.5 cm with 7 cubic feet/minute (cfm) of circulating air. CP demonstrated significant antiviral efficacy against TV, with a reduction of 1.6 log PFU/g after 45 s. In comparison, a 15 s treatment of CP reduced MNV by,  a 1 log PFU/g. Blueberries were analyzed for compression firmness, surface color, and total anthocyanins, immediately after each treatment. CP resulted in significant (P < 0.05) reductions of APC on treated berries, with a 1.6 log CFU/g reduction after a 90 s CP treatment. All CP treatments resulted in suppression of microbiota during storage. After 7 days of storage, the APC of blueberries treated with the shortest CP exposure (15 s) were 2 log CFU/g lower than the control. CP treatments longer than 60 s resulted in significant reduction in berry firmness. Total anthocyanins and overall color intensity (L*, a*, and b*) were reduced by 120 s C CP treatment. With further optimization, CP may be used by food processors as a means to inactivate foodborne viruses.


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