Research Progress of Cold Plasma-induced Inactivation of Bacterial Spores

被引：0

作者：

Niu L. ^{[1
,2
]}

Zhang D. ^{[1
,2
]}

Ma Y. ^{[1
,2
]}

Xiang Q. ^{[1
,2
]}

机构：

[1] College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou

[2] Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 11期

关键词：

bacterial spores; cold plasma; inactivation; influencing factors; mechanism;

D O I：

10.13386/j.issn1002-0306.2023070103

中图分类号：

学科分类号：

摘要：

Spores are the main dormant forms of some bacteria under harsh environment conditions, which are widely distributed in nature. Bacterial spores have a rigid structure, which helps resist to environmental stresses such as heat and ultraviolet radiation. At present, it is difficult to inactivate bacterial spores by the conventional sterilization methods used in the food industry. Therefore, bacterial spores are one of the most important factors influencing the food safety. In recent years, the application of non-thermal processing technologies in killing spores has received great deal of attention. Cold plasma is a novel non-thermal physical sterilization technology, which has a broad application prospect in the food industry due to its various advantages such as high bactericidal efficiency, low energy consumption, and secondary pollution-free. In this paper, the application of cold plasma in the inactivation of bacterial spores in foods is reviewed, and the underlying mechanisms are also summarized in detail. Moreover, the effects of diverse factors on cold plasma-induced spores inactivation are analyzed, and the future research direction is also prospected. This article provides important theoretical basis for the practical application of cold plasma in food safety and quality control. © The Author(s) 2024.

引用

页码：381 / 387

页数：6

共 48 条

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