Morphophysiological Changes in Staphylococcus aureus Biofilms Treated with Plasma-Activated Hydrogen Peroxide Solution

Featured ApplicationDuring food processing, the surface of food and processing equipment is easily contaminated by microorganisms, which will cause food spoilage or the spread of disease, threatening food safety. Plasma-activated solution can be used as a novel food disinfectant, enhancing food quality. Plasma-activated solution will not leave chemical residues or cause environmental pollution. It is a green and environmentally friendly disinfectant and promises to replace traditional chemical disinfectants.AbstractPlasma-activated solution has attracted more attention in the food industry due to no chemical residue and good bacteriostatic properties. This study aimed to evaluate the effects of plasma-activated hydrogen peroxide solution (PAH) on the morphophysiology ofStaphylococcus aureusbiofilms. PAH was prepared using dielectric-barrier-discharge plasma and incubated withS. aureusbiofilms for 0–40 min. Changes in biofilm morphophysiology were evaluated with laser scanning confocal microscopy, electron microscopic images, reactive oxygen species (ROS) content, metabolic capacity, and 1% agarose gel. Results indicated that the population ofS. aureusin the biofilms was reduced by 4.04-log after incubation with PAH for 30 min. The thickness and metabolic capacity of biofilms were decreased, the ROS content and DNA fragments of bacteria increased after PAH treatments. Data suggested that PAH treatments significantly destroyed the morphophysiology ofS. aureus(ATCC 6538) biofilms and could be considered as a valuable anti-biofilm technology to reduce foodborne pathogens on food and/or in food facilities.Keywords:foodborne pathogen;cold plasma;nonthermal antimicrobial treatment;metabolic capacity;DNA damage