Background

The increasingly grim situation caused by biofilms infection has undoubtedly become the challenge in the area of food safety. Due to the protective effect of the biofilm architecture, the microorganisms embedded within the biofilms show increased resistance to antibacterial treatment compared with those in planktonic state. In order to effectively remove biofilms from the surfaces of food and food-contacted materials, cold plasma, as a novel non-thermal processing technology, is adopted in food industry. The effective biofilms elimination by cold plasma treatment has resulted in a boost of concerns in this subject.

Scope and approach

This review gives readers a comprehensive summary about the anti-biofilms application of cold plasma in food industry. Specifically, the possible mechanisms, which are responsible for the biofilms control of cold plasma technology, were discussed. In addition, the factors may affect the efficiency of cold plasma against biofilms are emphatically investigated, along with the final evaluation of cold plasma as a novel anti-biofilms method.

Key findings and conclusions

Increasing numbers of studies prove the excellent anti-biofilms activity of cold plasma technology. The reactive species, etching effect and control of quorum sensing are involved into the mechanisms responsible for anti-biofilms activity of cold plasma, which can be affected by a series of factors including gas composition, attachment surface, processing parameters, type of bacteria, biofilms thickness etc. In the process of eliminating biofilms, cold plasma can exert minimum impact on the organoleptic properties of food products, while lipid oxidation is detected which needs special attentions.

中文翻译：

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冷等离子体在食品工业中控制生物膜的可行性

背景

由生物膜感染引起的日益严峻的形势无疑已成为食品安全领域的挑战。由于生物膜结构的保护作用，与浮游状态的微生物相比，包埋在生物膜中的微生物显示出更高的抗细菌处理能力。为了有效地从食物和与食物接触的材料的表面去除生物膜，冷等离子体作为一种新型的非热处理技术被用于食品工业。通过冷等离子体处理有效去除生物膜已引起对该问题的关注。

范围和方法

这篇评论为读者提供了关于冷血浆在食品工业中的抗生物膜应用的全面总结。具体来说，讨论了可能的机制，负责冷等离子体技术的生物膜控制。此外，着重研究了可能影响冷血浆对抗生物膜效率的因素，并最终评估了冷血浆作为一种新型的抗生物膜方法。

主要发现和结论

越来越多的研究证明冷等离子体技术具有出色的抗生物膜活性。反应性物种，蚀刻效果和定额感应控制参与了冷血浆抗生物膜活性的机制，该机理可能受一系列因素影响，包括气体成分，附着表面，加工参数，细菌类型，生物膜在消除生物膜的过程中，冷血浆可以对食品的感官特性产生最小的影响，同时检测到脂质氧化，需要特别注意。