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-Reference-Cited by-同舟云学术

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

Published:2023-08-17 Issue:4 Volume:11 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Rothwell Joanna G.¹^ORCID,Hong Jungmi²^ORCID,Morrison Stuart J.³^ORCID,Vyas Heema Kumari Nilesh²⁴^ORCID,Xia Binbin²^ORCID,Mai-Prochnow Anne²^ORCID,McConchie Robyn¹^ORCID,Phan-Thien Kim-Yen¹^ORCID,Cullen Patrick J.²^ORCID,Carter Dee A.¹⁴^ORCID

Affiliation:

1. ARC Training Centre for Food Safety in the Fresh Produce Industry, School of Life and Environmental Sciences, Faculty of Science, Sydney Institute of Agriculture, The University of Sydney, Sydney, New South Wales, Australia

2. School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney, New South Wales, Australia

3. Department of Agricultural and Resource Economics, University of California, Davis, California, USA

4. Sydney Institute of Infectious Diseases, The University of Sydney, Sydney, New South Wales, Australia

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.

Funder

Australian Research Council Industrial Transformation Training Centre for Food Safety in the Fresh Produce Industry

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/spectrum.00034-23

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5. On-Farm and Postharvest Processing Sources of Bacterial Contamination to Melon Rinds

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