An Effective Sanitizer for Fresh Produce Production: <i>In Situ</i> Plasma-Activated Water Treatment Inactivates Pathogenic Bacteria and Maintains the Quality of Cucurbit Fruit
Joanna G. Rothwell, Jungmi Hong, Stuart J. Morrison, Heema Kumari Nilesh Vyas, Binbin Xia, Anne Mai‐Prochnow, Robyn McConchie, Kim-Yen Phan-Thien, Patrick J. Cullen, Dee Carter
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.
Topics & Concepts
Listeria monocytogenesSalmonella entericaChemistryPathogenic bacteriaHand sanitizerChlorineSodium hypochloriteFood scienceBacteriaAntimicrobialMicrobiologyWater treatmentEscherichia coliBiologyBiochemistryEnvironmental engineeringGeneticsGeneEngineeringOrganic chemistryPlasma Applications and DiagnosticsMicrobial Inactivation MethodsListeria monocytogenes in Food Safety