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Inactivation efficacy of plasma‐activated water: influence of plasma treatment time, exposure time and bacterial species
Author(s) -
Zhao YiMing,
Ojha Shikha,
Burgess Catherine M.,
Sun DaWen,
Tiwari Brijesh K.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14708
Subject(s) - bacteria , chemistry , bacterial cell structure , escherichia coli , shewanella putrefaciens , pseudomonas fluorescens , microbiology and biotechnology , food science , staphylococcus aureus , biology , biochemistry , genetics , gene
This study evaluated the inactivation efficacy of plasma‐activated water (PAW) against six representative bacterial species, where the influence of different plasma treatment time and bacterial exposure time were investigated. Physicochemical properties of PAW and scanning electron microscopy of bacteria were carried out to further understand the inactivation mechanisms of PAW.