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Specific objectives of our proposed work are 1) to determine the susceptibility of ten foodborne pathogenic microorganisms to inactivation upon exposure to the OAUGDP, and 2) to determine the effect of culture age, pH, and growth temperature on the susceptibility of these foodborne pathogens to inactivation.
Increased emphasis on food safety has intensified research efforts to develop and evaluate new and innovative means of inhibiting,destroying, and controlling pathogenic microorganisms in foods. The overall objective of this research is to evaluate the efficacy of a One Atmosphere Uniform Glow Discharge Plasma (OAUGDP) for its ability to destroy foodborne pathogens. The OAUGDP is a newly-invented form of electron discharge which generates a uniform glow discharge plasma (plasma -the fourth state of matter) in atmospheres of various gases such as helium, carbon dioxide, and most importantly, air. The sterilization properties of the OAUGDP include ozone and other oxidative species, ultraviolet photons, photons in the visible part of the spectrum, charged particles, and neutral particles. Specific objectives of our proposed work are 1) to determine the susceptibility of ten foodborne pathogenic microorganisms to inactivation upon exposure to the OAUGDP, and 2) to determine the effect of culture age, pH, and growth temperature on the susceptibility of these foodborne pathogens to inactivation. Our previous studies have shown that the OAUGDP is an effective means of destroying various microorganisms. Furthermore, our results indicate that treatment of culture media with the OAUGDP for the times required to kill bacteria does not result in the development of by-products toxic to microbial growth. The OAUGDP unit has the potential to be adapted as an in-line process suitable for application as a mechanism of pasteurizing foods and controlling foodborne pathogens.