{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T11:54:53Z","timestamp":1790855693021,"version":"4.1.0"},"reference-count":72,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2025,6,18]],"date-time":"2025-06-18T00:00:00Z","timestamp":1750204800000},"content-version":"vor","delay-in-days":17,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,6,1]],"date-time":"2025-06-01T00:00:00Z","timestamp":1748736000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100019155","name":"Maragheh University of Medical Sciences","doi-asserted-by":"publisher","award":["403000092"],"award-info":[{"award-number":["403000092"]}],"id":[{"id":"10.13039\/100019155","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,6]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Bacterial spores are a dormant and non\u2010replicating state of bacteria, characterized by multiple layers of proteins, carbohydrates, and lipids. Spores from\n                    <jats:italic>Bacillus<\/jats:italic>\n                    and\n                    <jats:italic>Clostridium<\/jats:italic>\n                    species serve as main indicators of food safety, presenting considerable risks to consumers health. Heat sterilization is an easy and efficient technique; however, it compromises the quality and nutritional value of food. Cold plasma (CP), a developing non\u2010thermal sterilization method, has demonstrated significant promise in food sterilization. CP offers a promising alternative, as it does not cause irreversible damage to sensory or nutritional attributes and is more cost\u2010effective than traditional heat methods. The research explored the effects of different process parameters, primarily electrode type (direct or indirect plasma exposure), plasma power, duration of treatment, plasma\u2010induced dosage, distance of samples between electrodes, and the plasma gas on the bacteriostatic effectiveness. Additionally, the interaction between plasma\u2010induced reactive species and spore inactivation, as well as deterioration mechanisms, will be discussed thoroughly. CP can be utilized effectively, either independently or in combination with other methods, to enhance the efficacy of preservation techniques, thereby holding the potential to revolutionize food preservation practices significantly. Finally, a deeper insight into the relationship between spores and cold plasma is crucial for enhancing and improving cold plasma technology in the food industry.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.70429","type":"journal-article","created":{"date-parts":[[2025,6,18]],"date-time":"2025-06-18T04:49:14Z","timestamp":1750222154000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Cold Plasma\u2010Mediated Inactivation of Spore\u2010Forming Microorganisms: Mechanisms, Quality Attributes, and Efficiency Parameters"],"prefix":"10.1002","volume":"13","author":[{"given":"Shiva","family":"Ezzati","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture University of Tabriz  Tabriz Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1450-1063","authenticated-orcid":false,"given":"Hossein","family":"Ahangari","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition Maragheh University of Medical Sciences  Maragheh Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohadeseh","family":"Mohammadian","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, School of Nutrition Science and Food Technology Kermanshah University of Medical Science  Kermanshah Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ali","family":"Khoshkalampour","sequence":"additional","affiliation":[{"name":"Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences  Tabriz Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1032-7264","authenticated-orcid":false,"given":"Ehsan","family":"Moghaddas Kia","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition Maragheh University of Medical Sciences  Maragheh Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9928-6808","authenticated-orcid":false,"given":"Zahra","family":"Ghasempour","sequence":"additional","affiliation":[{"name":"Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences  Tabriz Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,6,18]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2024.100928"},{"key":"e_1_2_13_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113739"},{"key":"e_1_2_13_4_1","doi-asserted-by":"publisher","DOI":"10.1128\/spectrum.01049\u201024"},{"key":"e_1_2_13_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-814921-8.00002-5"},{"key":"e_1_2_13_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010020\u201002438\u20105"},{"key":"e_1_2_13_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2020.107378"},{"key":"e_1_2_13_8_1","volume-title":"Encyclopedia of Dairy Sciences: Third Edition","author":"Bhunia A. 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