Oxygen and air cold plasma for the inactivation of Bacillus cereus in low-water activity soy powder

• Published in: Food research international 2024-10, Vol.193, p.114861, Article 114861
• Main Authors: Teresa Fernández-Felipe, M., Inés Valdez-Narváez, María, Martinez, Antonio, Rodrigo, Dolores
• Format: Article
• Language: English
• Subjects: Air; B. cereus; Bacillus cereus - drug effects; Bacillus cereus - growth & development; Colony Count, Microbial; Food Microbiology - methods; Glycine max - chemistry; Glycine max - microbiology; Low-pressure cold plasma; Low-water activity foods; Microbial inactivation; Microbial Viability; Oxygen; Plasma Gases - pharmacology; Powders; Reactive species; Soy powder; Water - chemistry
• ISSN: 0963-9969; 1873-7145; 1873-7145
• DOI: 10.1016/j.foodres.2024.114861

[Display omitted] •Oxygen and air plasma are useful for inactivating B. cereus in soy powder.•Oxygen plasma achieved greater efficacy in B. cereus inactivation.•Inactivation correlated with the formation of ionized radicals.•The Weibull model fitted the experimental data well. Cold plasma (CP) technology is a promising alternative to thermal treatments for the microbial decontamination of foods with low-water activity. The aim of this work is study the application of low-pressure CP (0.35 mbar) for the inactivation of Bacillus cereus in a soybean powder matrix using O₂ and synthetic air as ionizing gases. The parameters tested were an input power of 100, 200 and 300 W and an exposure time of 10 to 30 min. The excited reactive species formed were monitored by optical emission spectroscopy, and survival data were analyzed using the Weibull mathematical model. Treatments with both gases were effective in inactivating B. cereus. Air plasma resulted in a maximum 3.71-log reduction in bacterial counts at 300 W and 30 min, while O2 plasma showed the strongest inactivation ability, achieving levels higher than 5 log cycles at 300 W and > 25 min. This is likely due to the strong antimicrobial activity of oxygen-derived radicals together with carbon monoxide as an oxidation by-product. In addition, the Weibull distribution function accurately modeled the inactivation of B. cereus. Cold plasma technology is a promising approach for the decontamination of bacteria in low-water activity foods.