Inactivation of Salmonella enteritidis on the surface of eggs by air activated with gliding arc discharge plasma

Salmonella enteritidis, a Gram-negative foodborne pathogen, causes inflammation of the stomach and intestines. Poultry and poultry products are considered to be the main hosts of S. enteritidis, especially the most common edible eggs, and increase the risk of Salmonella infection. Therefore, developing the inactivation strategy of S. enteritidis on the surface of eggs is the key step during the egg production process. Gas plasma could effectively inactivate bacteria and fungi and is developed as a potential non-thermal sterilization method in the food in-dustry. In this study, the plasma-activated air (PAA) prepared by the air activated with gliding arc discharge contained a variety of reactive species. When the PAA activated at the power of 50 W and 100 W was inducted into the incubation chamber, the numbers of S. enteritidis on egg fragments or the whole eggs were reduced below the detection limit. After PAA treatment, the eggshells exhibited no change in structure demonstrated by scanning electron microscope, the color of eggshells became a little decrease in red, the internal quality of both the raw egg and the cooked egg also exhibited no change, and trace reactive species remained in the albumen. Further, the PAA was also feasible for the batch treatment of stacked eggs. Therefore, this study supplied an effective and safe strategy for aseptic processing in the poultry industry.

Automated summary

Plasma-activated air (PAA) can effectively inactivate Salmonella enteritidis on the surface of eggs, providing an effective and safe strategy for aseptic processing in the poultry industry.