RT Journal Article ID 6ebdef2642136c8d A1 Takemura, Yuichiro A1 Umeji, Shungo A1 Ito, Ketaro A1 Furuya, Seito A1 Furuta, M. T1 Inactivation Treatment of Bacterial Spores Contaminated Spices by Atmospheric Plasma Jet JF Plasma Medicine JO PMED YR 2014 FD 2015-02-11 VO 4 IS 1-4 SP 89 OP 100 K1 Sterilization treatment K1 atmospheric pressure plasma jet K1 calorimetry K1 Bacillus species K1 spices K1 black pepper AB Spices are often added to various food products to utilize their flavor and aroma. The microbial contamination of imported spices has been causing problems in the food industry. Microbial spores of Bacillus species are the common contaminant in many spices. We performed inactivation processing using an atmospheric pressure plasma jet to achieve efficient inactivation of microorganisms for thermosensitive materials such as spices. Based on the results of calorimetry, the growth rate constants of plasma-irradiated black pepper were relatively smaller than those of untreated spices, and the retardation in growth of argon + carbon dioxide plasma-irradiated black pepper was extraordinarily larger than that of untreated spices, as was the growth rate constants. Based on sterility tests, the microorganisms attached to the spice could be sterilized by 5-minute treatment with an argon + carbon dioxide atmospheric plasma jet. PB Begell House LK https://www.dl.begellhouse.com/journals/5a5b4a3d419387fb,700f28e67d84b510,6ebdef2642136c8d.html