Mechanism of microbial spore inactivation through electromagnetic radiations:a review  

作　　者：Piyush Sharma Arun Prasath Venugopal Parag Prakash Sutar Hong-wei Xiao Qi Zhang 

机构地区：[1]Deparment of Food Process Engineering.National Institute of Techmology Rourkela,Odisha 769008,India [2]College of Engineering,China Agriculural University,Beijing 100083,China [3]School of Mechanical Engineering,Yangzhou UTniversiny Yangzhou 225002,China

出　　处：《Journal of Future Foods》2024年第4期324-334,共11页未来食品学报（英文）

摘　　要：Spores are the biological structures formed out of sporulation from vegetative cells in adverse conditions.Being tolerant to many extreme environment and conditions,they escape and survives critical processing steps in the food industry that poses food and health safety problems,as is evident from the increase in reports of food-bome outbreaks due to spore-fomers.Electromagnetic radiation(EM)is used for rapid decontamination and sterilization purposes in the food industry.Many studies have reported a greater reduction in spore population upon irradiation with EM rays due to its impact on genomic material and other components of spores that destabilises overall structue and brings clonogenic death However,there is scattered literature regarding the mechanism of its inactivation and resistance against such damage.This review attempts to concisely evaluate the potential of electromagnetic radiations in spore inactivation and details its mechanism through a collective study of scientific results and repouts.It also briefs about the process of sporulation,the structure of spores and the role of its components in the resistance of spores to damage.Many studies,which demonstrated that combining various EM treatments might be an effective way for inactivation of spores,were discussed in detail.

关 键 词：Spore structure Electromagnetic radiations Mechanism of inactivation Damage resistance 

分 类 号：TS201[轻工技术与工程—食品科学]