芽孢是细菌的一类休眠结构，经常存在于食品当中，抗逆性强，难以灭活,给食品安全带来挑战。低温等离子体技术为近几年来逐渐发展起来的一种新型非热物理杀菌技术，通过激发气体产生多种活性成分对微生物进行灭活，杀菌效率高、作用时间短、环保无污染。本文综述了低温等离子体的产生原理、等离子体对芽孢内外结构的影响及影响芽孢灭活的因素等方面的相关内容，为处理食品中细菌芽孢提供了解决方案和技术支持，有利于推动低温等离子体在食品微生物杀菌领域的工程化应用。

Spores represent the dormant form of bacteria that are often found in foods, and usually resistant to stress and difficult to inactivate, which poses challenges to food safety. Cold plasma, as a new non-thermal physical sterilization technology, has been gradually developed in recent years. This technology inactivates microorganisms through stimulating gas to generate a variety of active species with high sterilization efficiency, short treatment time, environmental friendliness and minimal pollution. This review summarized the principle of cold plasma production, the influence of plasma on the internal and external structures of spores and the factors affecting the inactivation of spores, which provides solutions and technical support for the treatment of bacterial spores in food, and is conducive to promoting the industrial application of cold plasma in the field of food microbial sterilization.

国家重点研发计划项目（2017YFD0400404）；广东省级科技创新战略专项资金（2018D1002）；广州市科学研究计划项目（201804010469）