Evaluation of the Effects of Cold Plasma on Cell Membrane Lipids and Oxidative Injury of Salmonella typhimurium

( is a major causative agent of foodborne illness worldwide. Cold plasma (CP) was used to inactivate and to investigate the effect of CP on cell membrane lipids and oxidative injury of cells. Results indicated that the inactivation effect of CP on was positively correlated with the treatment time an...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2022-01, Vol.27 (3), p.640
Main Authors: Lv, Xiaoye, Cheng, Jun-Hu
Format: Article
Language:English
Subjects:
antioxidant enzyme
Bacteria
Catalase
Cell membranes
Chromatography
Cold
cold plasma
Cold plasmas
Colony Count, Microbial
DNA methylation
Electric potential
Fatty acids
Food Microbiology
Food safety
Foodborne Diseases
Fruits
Gram-positive bacteria
Humans
Inactivation
Lipids
Malondialdehyde
membrane lipid oxidation
Membrane Lipids
Membranes
Microorganisms
Oxidative Stress
Permeability
Plasma
Plasma Gases - pharmacology
Reactive oxygen species
S. typhimurium
Salmonella
Salmonella Typhimurium
Superoxide dismutase
Vegetables
Voltage
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Summary:( is a major causative agent of foodborne illness worldwide. Cold plasma (CP) was used to inactivate and to investigate the effect of CP on cell membrane lipids and oxidative injury of cells. Results indicated that the inactivation effect of CP on was positively correlated with the treatment time and voltage. was undetectable (total number of surviving colonies
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules27030640