Research Progress on Inactivation of Bacterial Spores by Cold Plasma Technology
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Abstract:
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.
