Food Safety Technology Based on Cold Atmospheric Plasma Brush Effect on Different Bacterial Spectrums

Abstract

Abstract The main objective of this work was to design a large-scale cold atmospheric plasma brush (LSCAPB) that can produce a perfectly homogenous large area capable of producing plasma with a length of about 5 cm for studying the inactivation effect of plasma on Gram-positive and Gram-negative bacteria that commonly implicated in Food infections. Gram-positive (L. Monocytogenes, B. Cereus) and Gram-negative (S. Typhi, V. Cholerae) bacteria with an initial population density of 1.5×108 CFU mL− 1 were treated, and their survivability with plasma exposure was examined. The effect of plasma exposure in the reduction of bacteria population was investigated using OD600 absorbance, and changes in cell structure and membrane were studied by scanning electron microscopy (SEM) analysis. Comet assay analysis was used for studying the effect of plasma exposure on DNA damage, and changes in chemical bond were analyzed by FTIR analysis. So, the best destruction is obtained at the voltage of 25 kV for all types of bacteria. This study indicates that the inactivation effect of LSCAPB correlates with the kind of bacteria. We demonstrated LSCAPB can be one of the most efficient methods for the inactivation of different types of bacteria.