The antimicrobial efficacy of plasma‐activated water against Listeria and E. coli is modulated by reactor design and water composition

摘要

Abstract Aims This study aimed to compare the efficacy of plasma‐activated water (PAW) generated by two novel plasma reactors against pathogenic foodborne illness organisms. Methods and results The antimicrobial efficacy of PAW produced by a bubble spark discharge (BSD) reactor and a dielectric barrier discharge‐diffuser (DBDD) reactor operating at atmospheric conditions with air, multiple discharge frequencies and Milli‐Q and tap water, was investigated with model organisms Listeria innocua and Escherichia coli in situ. Optimal conditions were subsequently employed for pathogenic bacteria Listeria monocytogenes, E. coli and Salmonella enterica. DBDD‐PAW reduced more than 6‐log of bacteria within 1 min. The BSD‐PAW, while attaining high log reduction, was less effective. Analysis of physicochemical properties revealed that BSD‐PAW had a greater variety of reactive species than DBDD‐PAW. Scavenger assays designed to specifically sequester reactive species demonstrated a critical role of superoxide, particularly in DBDD‐PAW. Conclusions DBDD‐PAW demonstrated rapid antimicrobial activity against pathogenic bacteria, with superoxide the critical reactive species. Significance and impact of study This study demonstrates the potential of DBDD‐PAW produced using tap water and air as a feasible and cost‐effective option for antimicrobial applications, including food safety.