Evaluation of the impact of cold plasma technology on antibiotic-resistant bacteria in beef | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Samran Khalid: National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan

2. Muzammil Mustafa: National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan

3. Muhammad Talha: National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan

4. Muhammad Umar Farooq: National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan

5. Muhammad Azeem: National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan

6. Syed Ali Hassan: National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan

7. Muhammad Naeem: National Institute of Food Science & Technology, University of Agriculture Faisalabad, Pakistan

Abstract:

The emergence of bacteria that are resistant to antibiotics poses a serious risk to the public's health, emphasizing the need for alternate strategies to eliminate microbial contamination in food products. In order to meet the pressing need for effective solutions in the meat sector, this study investigated the potential of cold plasma technology in eliminating antibiotic-resistant microorganisms in beef. The utilization of cold plasma, a partly ionized gas produced at low temperatures, is an innovative approach for reducing antibiotic resistance bacteria. Cold plasma is a good choice for lowering bacterial contamination and preventing the spread of antibiotic resistance genes because it has been reported to have antibacterial qualities. Escherichia coli and Salmonella species, which are frequently linked to antibiotic-resistant bacteria in beef, were evaluated using a variety of cold plasma treatments, in which the exposure time(1, 2.5 and 5minutes) and plasma power levels (100, 200 and 300 watt) were used. The effect of all the treatments on the survival of antibiotic-resistant bacteria was assessed, the bacterial colonies were counted that revealed a significant drop in bacterial population. Cold plasma worked by creating pores in the cell wall of bacteria causing leakage of cell content and ultimate cell death. This approach has the potential to be implemented in the beef processing industry. It improved food safety and supported the effort to combat antibiotic resistance as a whole. To completely understand the effectiveness and practical application of this novel technique in boosting food safety and minimizing antibiotic resistance in beef, further research and validation are required.

Page(s): 27-27

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

food safety , Beef , antibiotic resistant bacteria , novel technique , cold plasma

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