Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW)

Yan Bai; Aliyu Idris Muhammad; Yaqin Hu; Shigenobu Koseki; Xinyu Liao; Shiguo Chen; Xingqian Ye; Donghong Liu; Tian Ding

doi:10.1016/j.foodres.2020.109041

Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW)

Food Res Int. 2020 May:131:109041. doi: 10.1016/j.foodres.2020.109041. Epub 2020 Jan 27.

Authors

Yan Bai¹, Aliyu Idris Muhammad¹, Yaqin Hu², Shigenobu Koseki³, Xinyu Liao¹, Shiguo Chen¹, Xingqian Ye¹, Donghong Liu¹, Tian Ding⁴

Affiliations

¹ Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China.
² Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China. Electronic address: yqhu@zju.edu.cn.
³ Research Faculty of Agriculture, Hokkaido University, Kita 9 Nishi 9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan.
⁴ Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China; Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, Zhejiang 310058, China. Electronic address: tding@zju.edu.cn.

PMID: 32247505
DOI: 10.1016/j.foodres.2020.109041

Abstract

In recent years, plasma activated water has attracted more attention as a new disinfectant. The purpose of this study was to explore impact of variation of different treatment conditions on the inactivation kinetics of Bacillus cereus spores by PAW. All survival curves showed that the number of spores has decreased rapidly at first, followed by tailing results from the reduction inactivation rate. A linear and two nonlinear models (Weibull and Log-logistic model) were fitted to these data, and Log-logistic model fitted the inactivation of the B. cereus spores best. B. cereus spores in 10⁶ CFU/mL was reduced by 1.62-2.96 log CFU/mL by PAW at 55 °C due to the reactive species generated in PAW. Elevated temperature, lower initial spore concentration, lower bovine serum albumin content, and smaller activation volume of PAW considerably enhanced PAW inactivation of B. cereus spores. These results provide an approach to evaluate the inactivation efficacy of different treatment conditions for PAW.

Keywords: B cereus spore; Inactivation; Mathematics model; Plasma activated water.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bacillus cereus / drug effects*
Bacillus cereus / isolation & purification
Chemical Phenomena
Colony Count, Microbial
Disinfectants
Food Contamination / prevention & control
Food Microbiology
Hydrogen-Ion Concentration
Microbial Viability / drug effects
Plasma Gases / chemistry*
Spores, Bacterial / drug effects*
Spores, Bacterial / metabolism
Temperature
Water / chemistry*

Substances

Disinfectants
Plasma Gases
Water