María Inés Valdez-Narváez, M. T. Fernández-Felipe, Antonio Martinez, Dolores Rodrigo
{"title":"利用低压冷等离子体灭活惰性基质和米粒中的蜡样芽孢杆菌孢子和无性细胞","authors":"María Inés Valdez-Narváez, M. T. Fernández-Felipe, Antonio Martinez, Dolores Rodrigo","doi":"10.3390/foods13142223","DOIUrl":null,"url":null,"abstract":"This study investigated the effects of low-pressure cold plasma on the inactivation of Bacillus cereus vegetative cells and spores in an inert matrix (borosilicate glass slide) and in rice grains, using oxygen as ionization gas. Greater reductions in B. cereus counts were observed in vegetative cells rather than spores. The experimental data obtained show that both the power of the plasma treatment and the matrix proved to be determining factors in the inactivation of both the spores and vegetative cells of B. cereus. To characterize the inactivation of B. cereus, experimental data were accurately fitted to the Weibull model. A significant decrease in parameter “a”, representing resistance to treatment, was confirmed with treatment intensification. Furthermore, significant differences in the “a” value were observed between spores in inert and food matrices, suggesting the additional protective role of the food matrix for B. cereus spores. These results demonstrate the importance of considering matrix effects in plasma treatment to ensure the effective inactivation of pathogenic microorganisms, particularly in foods with low water activity, such as rice. This approach contributes to mitigating the impact of foodborne illnesses caused by pathogenic microorganisms.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Inactivation of Bacillus cereus Spores and Vegetative Cells in Inert Matrix and Rice Grains Using Low-Pressure Cold Plasma\",\"authors\":\"María Inés Valdez-Narváez, M. T. Fernández-Felipe, Antonio Martinez, Dolores Rodrigo\",\"doi\":\"10.3390/foods13142223\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study investigated the effects of low-pressure cold plasma on the inactivation of Bacillus cereus vegetative cells and spores in an inert matrix (borosilicate glass slide) and in rice grains, using oxygen as ionization gas. Greater reductions in B. cereus counts were observed in vegetative cells rather than spores. The experimental data obtained show that both the power of the plasma treatment and the matrix proved to be determining factors in the inactivation of both the spores and vegetative cells of B. cereus. To characterize the inactivation of B. cereus, experimental data were accurately fitted to the Weibull model. A significant decrease in parameter “a”, representing resistance to treatment, was confirmed with treatment intensification. Furthermore, significant differences in the “a” value were observed between spores in inert and food matrices, suggesting the additional protective role of the food matrix for B. cereus spores. These results demonstrate the importance of considering matrix effects in plasma treatment to ensure the effective inactivation of pathogenic microorganisms, particularly in foods with low water activity, such as rice. This approach contributes to mitigating the impact of foodborne illnesses caused by pathogenic microorganisms.\",\"PeriodicalId\":502667,\"journal\":{\"name\":\"Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/foods13142223\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/foods13142223","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
本研究调查了低压冷等离子体对惰性基质(硼硅酸盐玻璃载玻片)和稻谷中蜡样芽孢杆菌无性细胞和孢子灭活的影响,并使用氧气作为电离气体。在无性细胞而非孢子中观察到蜡样芽孢杆菌数量的减少幅度更大。获得的实验数据表明,等离子处理的功率和基质都是灭活蜡样芽孢杆菌孢子和无性细胞的决定性因素。为了描述蜡样芽孢杆菌灭活的特征,实验数据被精确地拟合到 Weibull 模型中。参数 "a "代表对治疗的抵抗力,随着治疗的加强,参数 "a "明显下降。此外,在惰性基质和食物基质中的孢子 "a "值也有明显差异,这表明食物基质对蜡样芽孢杆菌孢子具有额外的保护作用。这些结果表明,在等离子体处理中考虑基质效应对确保有效灭活病原微生物非常重要,尤其是在大米等水活性较低的食品中。这种方法有助于减轻病原微生物引起的食源性疾病的影响。
Inactivation of Bacillus cereus Spores and Vegetative Cells in Inert Matrix and Rice Grains Using Low-Pressure Cold Plasma
This study investigated the effects of low-pressure cold plasma on the inactivation of Bacillus cereus vegetative cells and spores in an inert matrix (borosilicate glass slide) and in rice grains, using oxygen as ionization gas. Greater reductions in B. cereus counts were observed in vegetative cells rather than spores. The experimental data obtained show that both the power of the plasma treatment and the matrix proved to be determining factors in the inactivation of both the spores and vegetative cells of B. cereus. To characterize the inactivation of B. cereus, experimental data were accurately fitted to the Weibull model. A significant decrease in parameter “a”, representing resistance to treatment, was confirmed with treatment intensification. Furthermore, significant differences in the “a” value were observed between spores in inert and food matrices, suggesting the additional protective role of the food matrix for B. cereus spores. These results demonstrate the importance of considering matrix effects in plasma treatment to ensure the effective inactivation of pathogenic microorganisms, particularly in foods with low water activity, such as rice. This approach contributes to mitigating the impact of foodborne illnesses caused by pathogenic microorganisms.