A Comparison of Plasma Activated Water Techniques for Bacteria Inactivation

Royintarat, Tanitta; Boonyawan, Dheerawan; Seesuriyachan, Phisit; Wattanutchariya, Wassanai

doi:10.1166/jbt.2018.1817

Cited by 7 publications

(6 citation statements)

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“…1). The single-electrode non-thermal atmospheric pressure underwater plasma jet with a direct current (DC) positive fly-back transformer was used to generate PAW in this experiment 33,34 . The device consists of a copper wire as the single electrode cover with a quartz tube and stainless-steel ground.…”

Section: Plasma Device Paw Generation and Ultrasound Treatmentmentioning

confidence: 99%

Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin

Royintarat

Choi

Boonyawan

et al. 2020

Sci Rep

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In general, the poultry industry uses 0.5-1 ppm chlorine solution in the meat sanitization process. However, chlorine can react with organic material and produce halogenated organic compounds, notably chloroform, which causes bladder and rectal cancer in humans. For this reason, many industries try to avoid chlorine. This study investigated the efficacy of ultrasound and plasma-activated water (pAW) on the inactivation of Escherichia coli and Staphylococcus aureus in chicken muscle, rough skin, and smooth skin. Samples inoculated with bacteria suspension were treated by ultrasound alone and PAW-ultrasound. The Taguchi method and desirability function approach were used for the experimental design and optimization. Combined ultrasound and PAW inactivated up to 1.33 log CFU/ ml of E. coli K12 and 0.83 log CFU/ml of S. aureus at a sample thickness of 4 mm, at 40 °C for 60 min, while pAW alone only reduced E. coli K12 by 0.46 log CFU/ml and S. aureus by 0.33 log CFU/ml under the same condition. The muscle topography showed a porous structure, which facilitated the penetration of PAW. The color measurements of muscle treated with ultrasound and PAW-ultrasound were dramatically different from the untreated sample, as also perceived by the sensory evaluation panel. Therefore, the synergistic interaction of combined PAW-ultrasound could be used to enhance microbial inactivation in meat. In the past, sanitization by the chilling process with circulation system in the poultry industry used ice and 0.5-1 ppm chlorine to decrease the temperature of chicken carcass and lower the bacterial load in the gizzard and intestine. However, this process can cause cross-contamination because of circulated poultry water in the chiller tank. Additionally, chlorine can react with organic materials and produce halogenated organic compounds, notably, chloroform, which causes bladder and rectal cancer in humans. Various technologies have since been developed to reduce the bacteria in chicken meat, such as bacteriophage (ListShield ™) combined with UV-C light reduced Listeria monocytogenes 2.04 log CFU/ml 1 , ultrasound combined with a chemical immersion (lactic acid, sodium decanoate, and trisodium phosphate) reduced 0.73 log CFU/ml of Campylobacter jejuni, 1.02 log CFU/ml of TVC, and 1.37 log CFU/ml of total Enterobacteriaceae 2 , electrolyzed water reduced 1.0 log CFU/ml of microbial reduction 3 , non-thermal plasma jet with N 2 /O 2 gas reduced 0.66 log CFU/g of Salmonella typhimurium 4 , cold atmospheric plasma pen with He/O 2 gas reduced 3 log CFU/ml of L. innocua on muscle 5 , and dielectric barrier discharge plasma reduced 3.11 log CFU/ml of C. jejuni on skin 6. The past decade has focused on an environmentally-clean sanitizing technology called non-thermal plasma, particularly plasma-activated water (PAW). PAW can be used as a bacterial disinfection reagent in mass

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Section: Plasma Device Paw Generation and Ultrasound Treatmentmentioning

confidence: 99%

Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin

Royintarat

Choi

Boonyawan

et al. 2020

Sci Rep

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“…Additionally, ROS induce lipid peroxidation and amino acid oxidation in cell membranes. Therefore, it is crucial to efficiently eliminate microorganisms [18]. Fresh chicken meat is cleaned and sterilized using PAW, an application of plasma technology [19,20].…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effect of Plasma-Activated Water with Micro/Nanobubbles, Ultraviolet Photolysis, and Ultrasonication on Enhanced Escherichia coli Inactivation in Chicken Meat

Moonsub,

Seesuriyachan,

Boonyawan

et al. 2024

Processes

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The use of integrated plasma-activated water (PAW) with micro/nanobubbles (MNBs), ultraviolet (UV) photolysis, and ultrasonication (US) for the synergistic efficiency of Escherichia coli inactivation in chicken meat was investigated. A 2k factorial design was employed to optimize the combined treatment parameters for pathogen disinfection in Design of Experiments (DOE) techniques. Its effectiveness was evaluated based on electrical conductivity (EC), oxidation–reduction potential (ORP), hydrogen peroxide (H2O2) concentration, and E. coli inactivation. The most significant impact on E. coli reduction was observed for MNBs, UV treatment time, and their interaction (MNBs and UV). Optimal E. coli inactivation (6 log10 CFU/mL reduction) was achieved by combining PAW with MNB and UV for 10 and 20 min, respectively. Integrating PAW with appropriate supplementary technologies enhanced E. coli inactivation by 97% compared to PAW alone. This novel approach provides a promising alternative for pathogen control in chicken meat, potentially improving food safety and shelf life in the poultry industry.

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“…ROS and RNS are the main reactive ingredients in PAW, which play key roles in the decontamination and/or disinfection of PAW [7]. It has been reported that physical properties including redox potential (ORP), conductivity, temperature, and pH are the main parameters of PAW in most practical applications [8]. However, the generation parameters including treatment time, the volume of water, power, and the plasma generation equipment [9] determine the physicochemical properties of PAW.…”

Section: Introductionmentioning

confidence: 99%

Effect of different process conditions on the physicochemical and antimicrobial properties of plasma-activated water

Cai

Wang

et al. 2023

Plasma Sci. Technol.

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The physicochemical properties of plasma-activated water (PAW) generated under different process conditions were investigated, and their changes under different storage conditions were also studied. The results showed that increasing the processing time and power, and decreasing generated water volume could cause an increase in the redox potential, conductivity, and temperature of PAW, and a decrease in its pH. A slower dissipation of reactive oxygen and nitrogen species of PAW was found stored at 4°C in a sealed conical flask than that stored at room temperature. The inactivation ability of plasma-activated lactic acid to Listeria monocytogenes (L. monocytogenes) and Pseudomonas aeruginosa (P. aeruginosa) was higher than that of PAW or LA alone under the same experimental conditions. The results of this study may provide theoretical information for the application of PAW as a potential antimicrobial agent in future.

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A Comparison of Plasma Activated Water Techniques for Bacteria Inactivation

Cited by 7 publications

References 0 publications

Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin

Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin

Synergistic Effect of Plasma-Activated Water with Micro/Nanobubbles, Ultraviolet Photolysis, and Ultrasonication on Enhanced Escherichia coli Inactivation in Chicken Meat

Effect of different process conditions on the physicochemical and antimicrobial properties of plasma-activated water

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