Bactericidal Effect of Low Temperature Plasma Combined with Slightly Acidic Electrolyzed Water Against Listeria...

This study investigated the bactericidal effect and examined the associated cellular damage of low temperature plasma (LTP) combined with slightly acidic electrolyzed water (SAEW) against Listeria monocytogenes. Single-factor experiments were conducted to assess the bactericidal efficacy under individual treatment conditions, followed by the evaluation of three different combination sequences. An orthogonal experimental design was performed to optimize the key parameters, and the optimal treatment conditions were determined as LTP at 45 W with an electrode spacing of 1 mm for 2 min, combined with SAEW at an available chlorine concentration (ACC) of 30 mg/L. Under these conditions, confocal laser scanning microscopy (CLSM) with SYTO 9/PI staining confirmed that the combined treatment caused cell death, as indicated by loss of membrane integrity in treated cells. A resuscitation assay further ruled out the viable but non-culturable (VBNC) state, as no bacterial growth was detected after 48 h of enrichment. The leakage of intracellular proteins and nucleic acids was measured using the Coomassie Brilliant Blue method combined with a microplate reader, and changes in cellular morphology were observed by scanning electron microscopy (SEM). The results demonstrated that SAEW+LTP treatment exerted a distinct effect, significantly disrupting bacterial cell membrane integrity, inducing the leakage of intracellular contents, and causing obvious morphological damage to the bacterial cells. In conclusion, the combined treatment of LTP and SAEW significantly improved the bactericidal efficiency against L. monocytogenes, which may be due to the combined disruptive effects on membrane integrity and subsequent structural and functional damage to the cells. Future investigations are needed to unravel the precise mechanisms, establish the efficacy against a wider panel of strains, and explore the potential for practical application in food matrices.