background: dielectric barrier discharge (dbd), a source of non-thermal plasma, is used in surface decontamination. objective: to study the effect of dbd plasma treatment, we evaluated the effect of plasma exposure time on inactivation of bacillus subtilis. results: applying the dbd plasma to the culture of b. subtilis caused complete sterilization of the surface without any thermal effects. in...

Comparative Antimicrobial Efficacy, Kinetic Destruction Pattern and Microbial Inactivation Dynamics of Extracted Cinnamon Essential Oil Commercial Cinnamaldehyde against Foodborne Pathogens

Controlling microbial proliferation in water systems, including wastewater, recreational water, and drinking is essential to societal health. Microbial inactivation through electrochemically generated reactive species (RS) mediated pathways provides an effective route toward this control. Herein we provide overview of recent progress electrocatalytic generation RS their application disinfection...

Background & Aims of the Study: The heterotrophic bacteria are widely used as a water microbial pollution index for drinking water. The aim of this study was to investigate the effect of metallic nanoparticles such as Zero Valent Iron (ZVI), Titanium dioxide (TiO2) and Zinc oxide (ZnO) on Heterotrophic Bacter...

The Food Technology group of the University of Zaragoza has investigated the effect of ultrasound and its combination with other factors on the microbial inactivation since the early 90’s. Our group designed an equipment that allows to apply ultrasound under pressure treatments at sublethal (Mano-Sonication; MS), and at lethal temperatures (Mano-Thermo-Sonication; MTS) to liquid products. The i...

This section describes the uses of ultrasound in the food industry. A general theory about the mechanism of microbial inactivation is presented. Data from inactivation of food microorganisms are scarce, and most applications of ultrasound involve its use in combination with other preservation methods. This review points to the need for more research on microbial inactivation in food systems whe...

Dense Phase Carbon Dioxide (DPCD) is a non-thermal process that pasteurizes mostly liquid foods. It inactivates vegetative bacterial cells, some spores, yeasts and molds, some viruses, and some enzymes. The traditional approach to develop a DPCD process for a new product involves a complex experimental plan to investigate microbial and safety effects. Recent studies show the importance of the s...

The nature of non-exponential kinetics in microbial cells inactivation by pulsed electric fields (PEF) is discussed. It was demonstrated that possible mechanism of non-exponential kinetics can be related to orientational disorder in suspension of microbial cells of anisotropic form. A numerical studies of spheroidal cell suspensions was carried out. The most pronounced deviations from the expon...

The low-temperature plasma process is an advanced technology that has recently enjoyed great popularity due to its eco-friendly nature and antibacterial efficacy. Plasma-activated water (PAW)—a product of non-thermal reaction with water, containing a rich variety highly reactive oxygen nitrogen species (RONS), green prospective solution for decontamination microorganisms in wide range biotechno...