Cold Plasma-Mediated Inactivation of Spore-Forming Microorganisms: Mechanisms, Quality Attributes, and Efficiency
Shiva Ezzati1, Hossein Ahangari2, Mohadeseh Mohammadian3
1Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran.
Food Science & Nutrition
|June 19, 2025
Summary
Cold plasma (CP) offers a promising, non-thermal method for food sterilization, effectively inactivating bacterial spores without compromising food quality. This study investigates CP parameters to optimize spore inactivation for enhanced food safety.
Area of Science:
- Food Science
- Microbiology
- Plasma Physics
Background:
- Bacterial spores from *Bacillus* and *Clostridium* species are key food safety indicators.
- Traditional heat sterilization impacts food quality and nutritional value.
- Cold plasma (CP) is an emerging non-thermal sterilization technology with potential for food preservation.
Purpose of the Study:
- To investigate the effectiveness of cold plasma (CP) in inactivating bacterial spores.
- To explore the influence of various CP process parameters on bacteriostatic effectiveness.
- To understand the mechanisms of spore inactivation by CP and its potential in food preservation.
Main Methods:
- Exploration of direct vs. indirect plasma exposure.
- Varied plasma power, treatment duration, and sample-to-electrode distance.
- Analysis of different plasma gases and their impact on spore inactivation.
Main Results:
- CP demonstrated significant promise for bacterial spore inactivation.
- Process parameters like electrode type, power, duration, and gas composition influence CP efficacy.
- Understanding plasma-induced reactive species is key to spore inactivation mechanisms.
Conclusions:
- CP is a viable alternative to traditional sterilization, preserving food quality.
- Optimizing CP parameters is crucial for effective spore inactivation in food.
- CP technology holds potential to revolutionize food preservation practices.
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