Inhibition of corrosion causing Pseudomonas aeruginosa using plasma-activated water

Abstract

Aims:The cost of Microbiologically Influenced Corrosion (MIC) significantly affects a wide range of sectors. This study aims to assess the efficiency of a novel technology based on the use of plasma-activated water (PAW) in inhibiting corrosion caused by bacteria. Methods and Results:This study evaluated the effectiveness of PAW, produced by a plasma bubble reactor, in reducing corrosion causing Pseudomonas aeruginosa planktonic cells in tap water and biofilms were grown onto stainless steel (SS) coupons. Planktonic cells and biofilms were treated with PAW at different discharge frequencies (500-1500 Hz) and exposure times (0-20 min). P. aeruginosa cells in tap water were significantly reduced after treatment, with higher exposure times and discharge frequencies achieving higher reductions. Also, PAW treatment led to a gradual reduction for young and mature biofilms, achieving >4-Log reductions after 20 min. Results were also used to develop two predictive inactivation models. Conclusions:This work presents evidence that PAW can be used to inactivate both planktonic cells and biofilms of P. aeruginosa. Experimental and theoretical results also demonstrate that reduction is dependent on discharge frequency and exposure time.Significance and Impact of the Study: This work demonstrates the potential of using PAW as means to control MIC.

Bactericidal Effect and Associated Properties of Non-Electrolytic Hypochlorite Water on Foodborne Pathogenic Bacteria

“…For the previous similar studies, NEHW and plasma-activated water both showed good germicidal efficacy. At the same time, plasma-activated water has also proven that it can be used to inactivate biofilm-forming pathogens from stainless steel surfaces [ 10 ].…”

“…To reduce the threat of foodborne pathogens, various methods are used in food storage and processing, including high hydrostatic pressure processing, ultrasounds, non-thermal atmospheric plasma, pulsed electric fields, electrolyzed water, and plasma-activated water [ 5 , 6 , 7 , 8 , 9 , 10 ]. However, the increased focus of people on food safety, the relatively low sterilization rate, and the impact of treatment on food quality have limited the application of these methods.…”

Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage

“…Based on prior investigations into the composition of PDD plasma, Timmermann et al [29] and Korzec, Hoppenthaler, and Nettesheim [30] found that the atmospheric air-produced plasma primarily consists of ozone, nitrogen dioxide, and nitric oxide. At a molecular level, the plasma reactive species cause the breaking of chemical bonds within the cellular membrane, particularly those of C-O and C-C bonds, leading to significant structural damage [12,31,32]. On a cellular level, CAP causes damage to the bacterial cell membrane, DNA, and proteins, ultimately leading to cell death.…”

Application of Pinhole Plasma Jet Activated Water against Escherichia coli, Colletotrichum gloeosporioides, and Decontamination of Pesticide Residues on Chili (Capsicum annuum L.)

“…Suwal et al [ 37 ] indicated that the antimicrobial activity of PAW slowly dropped during 20 min of its preparation. Several researchers reported promising results in the antimicrobial activity of PAW, including bacteria [ 38 , 39 ], fungus [ 40 , 41 ], and viruses [ 42 , 43 ]. Asimakopoulou et al [ 44 ] also showed that PAW had the efficiency to inhibit both planktonic cells and biofilms of Pseudomonas aeruginosa , depending on the discharge frequency and exposure time.…”