Ecoli inactivation enhancement by synergy of micro-nanobubbles, UV, Ultrasonic to Plasma-activated water

https://www.mdpi.com/2227-9717/12/3/567?utm

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 2^k 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

This study investigated the optimal conditions for inactivating E. coli on chicken meat using

a combined approach of PAW, MNB, UV, and US. The initial microbial disinfection trials

revealed that PAW alone showed moderately impressive results against E. coli. However,

for chicken meat applications, the combination of PAW, MNB, UV, and US emerged as the

most effective strategy. PAW with MNB for 10 min followed by 20 min of UV achieved a 6.00 log₁₀ CFU/mL

reduction in E. coli on chicken meat under the optimal soaking condition. PAW, UV, and US were all identified

as crucial factors (p < 0.05) impacting bacterial survival, thus highlighting the synergistic effectiveness

of these techniques. Combining PAW with other technologies not only proved effective in enhancing

bacteria inactivation on chicken meat compared to PAW alone, but also suggests the potential for further

improvements in food processing.