Inactivation mechanisms of atmospheric pressure plasma jet on Bacillus cereus spores and its application on low-water activity foods

Abstract

Bacillus cereus spore is one of the most easily contaminated bacterial spores in low-water activity foods such as black pepper. Atmospheric-pressure plasma jet (APPJ) has emerged as an emerging and promising method for microbial inactivation in food processing. This study aimed to investigate the efficacy of APPJ in inactivating spores under various treatment parameters and to examine the resulting alterations in spore structures and internal membrane properties. Meanwhile, the practical application of APPJ for spore inactivation in black pepper was also evaluated. The results indicated that air-APPJ had superior spore inactivation capability compared to N2 and O2-APPJ. After 20 min of APPJ treatment (50 L/min, 800 W, and 10 cm), the reduction in spore count (>2 log CFU/g) was significantly greater than that achieved by heat treatment (80℃). The damage of inner membranes was considered as the major reason of the dried spore inactivation by APPJ treatment. Moreover, it achieved a reduction in spore count of > 1 log CFU/g on inoculated black pepper without significantly affecting its color and flavor. Although the antioxidant activity of black pepper was slightly reduced, the overall quality of the product was not considerably affected by plasma treatment. This study concluded that APPJ is an effective technique for spore inactivation, offering promising potential for application in the decontamination of low-water activity foods.