Bacterial inactivation of Bacillus subtilis using microwave atmospheric pen plasma (APP)
Abstract
Food processing industries rely on the efficiency of their bacterial inactivation techniques. The ability to ensure that their products are sterile and free from bacteria prevents possible cases of spoilage. This study investigates the efficiency of bacterial inactivation of Bacillus subtilis using the atmospheric pressure pen plasma (APP). Samples include polypropylene materials and laurel leaves that are inoculated with Bacillus subtilis cells and exposed to the microwave atmospheric pen plasma with 250 W absorbed microwave power at varying Ar/N2 gas flow rate ratios and exposure times. Bacterial inactivation using the microwave-induced atmospheric pen plasma resulted to a significant decrease in the microbial population of Bacillus subtilis using D-value as the biological indicator for the feasibility of the technique.