An Effective Sanitizer for Fresh Produce Production: In Situ Plasma-Activated Water Treatment Inactivates Pathogenic Bacteria and Maintains the Quality of Cucurbit Fruit

Abstract

Plasma-activated water (PAW) is an emerging sanitizer in the fresh food industry, where food safety must be achieved without a thermal kill step. Here, we demonstrate PAW generated in situ to be a competitive sanitizer technology, providing a significant reduction of pathogenic and spoilage microorganisms while maintaining the quality and shelf life of the produce item.

Plasma-activated water’s potential contribution to ‘One Health’

“…The physicochemically diverse composition enables PAW to target multiple microbial components, including microbial membranes, enzymes and DNA. 8 These simultaneous reactions result in rapid microbial inactivation and reduced possibility of emerging AMR. 8 Further tailoring of the physicochemical properties allows for various applications in the food industry, including decontamination of surface contact areas and equipment, biofilm degradation and disinfection of food.…”

“…8 These simultaneous reactions result in rapid microbial inactivation and reduced possibility of emerging AMR. 8 Further tailoring of the physicochemical properties allows for various applications in the food industry, including decontamination of surface contact areas and equipment, biofilm degradation and disinfection of food. 3,4 The adjustable properties of PAW additionally allow for applications in agriculture, water purification and pesticide degradation (Fig.…”

“…PAW treatment has the benefit of minor or no effect on sensory attributes of foods, as shown for chicken breast, bean sprouts, cucamelons and beef. 8,19,20 Recent application of PAW as a nitrate rich process media for beef jerky highlighted these effects in comparison to conventional processing, while maintaining the desired red colour of the treated beef. 22 The nitrogen compounds and their easier bioavailability, due to high reactivity, in PAW can additionally aid crop fertilisation.…”

“…Additionally, initial studies highlighted the interaction between RONS and inherent reactive species, resulting in enhanced antimicrobial properties compared to pure chemical-based sanitisers. 8 In addition to the burden that sanitisers place on the environment, their residues and accumulation contribute to the risk of emerging resistance. Owing to shared mechanisms of action with antibiotics, this could lead to compromised effectiveness of antibiotics in human and animal health.…”