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Related Experiment Video

Updated: Feb 12, 2026

Investigating the Detrimental Effects of Low Pressure Plasma Sterilization on the Survival of Bacillus subtilis Spores Using Live Cell Microscopy

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Published on: November 30, 2017

Bacterial spore inactivation induced by cold plasma.

Xinyu Liao^1,2,3, Aliyu Idris Muhammad^1,2,4, Shiguo Chen^1,2

¹Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University , Hangzhou , Zhejiang , China.

Critical Reviews in Food Science and Nutrition

|April 6, 2018

Summary

Cold plasma effectively inactivates foodborne spores, but the exact deactivation mechanisms remain unclear. Understanding spore resistance factors and inactivation targets is crucial for optimizing this non-thermal food safety technology.

Keywords:

Cold plasma factors inactivation mechanisms kinetic models spore inactivation

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Area of Science:

Food Science
Microbiology
Plasma Technology

Background:

Cold plasma is a non-thermal technology for microbial inactivation in food.
Spore-forming microorganisms present significant challenges for food safety and spoilage prevention.
Previous studies report cold plasma-induced spore inactivation, but mechanisms are poorly understood.

Purpose of the Study:

To review factors influencing spore resistance to cold plasma.
To identify potential spore cell targets for cold plasma inactivation.
To discuss kinetic models of cold plasma sporicidal activity.

Main Methods:

Literature review summarizing existing research on cold plasma and microbial spores.
Analysis of factors affecting spore resistance (processing, environmental, spore properties).
Identification and description of potential cellular targets for inactivation.

Main Results:

Factors influencing spore resistance to cold plasma have been identified.
Potential inactivation targets within spore cells (outer structure, DNA, proteins) are described.
Kinetic models for cold plasma sporicidal activity are presented.

Conclusions:

A comprehensive understanding of cold plasma-spore interactions is needed.
Optimization of cold plasma processing requires knowledge of inactivation mechanisms.
Further research is essential for advancing cold plasma applications in the food industry.