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Malahlela HK, Belay ZA, Mphahlele RR, Sigge GO, Caleb OJ. Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables. Compr Rev Food Sci Food Saf 2024; 23:e13317. [PMID: 38477217 DOI: 10.1111/1541-4337.13317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/28/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024]
Abstract
Over the last three decades, decontamination management of fresh fruits and vegetables (FFVs) in the packhouses and along the supply chains has been heavily dependent on chemical-based wash. This has resulted in the emergence of resistant foodborne pathogens and often the deposition of disinfectant byproducts on FFVs, rendering them unacceptable to consumers. The management of foodborne pathogens, microbial contaminants, and quality of FFVs are a major concern for the horticultural industries and public health. Activated water systems (AWS), such as electrolyzed water, plasma-activated water, and micro-nano bubbles, have gained significant attention from researchers over the last decade due to their nonthermal and nontoxic mode of action for microbial inactivation and preservation of FFVs quality. The aim of this review is to provide a comprehensive summary of recent progress on the application of AWS and their effects on quality attributes and microbial safety of FFVs. An overview of the different types of AWS and their properties is provided. Furthermore, the review highlights the chemistry behind generation of reactive species and the impact of AWS on the quality attributes of FFVs and on the inactivation/reduction of spoilage and pathogenic microbes (in vivo or in vitro). The mechanisms of action of microorganism inactivation are discussed. Finally, this work highlights challenges and limitations for commercialization and safety and regulation issues of AWS. The synergistic prospect on combining AWS for maximum microorganism inactivation effectiveness is also considered. AWS offers a potential alternative as nonchemical interventions to maintain quality attributes, inactivate spoilage and pathogenic microorganisms, and extend the shelf-life for FFVs.
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Affiliation(s)
- Harold K Malahlela
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Zinash A Belay
- Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | | | - Gunnar O Sigge
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Oluwafemi J Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- AgriFood BioSystems and Technovation Research Group, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
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2
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Winter H, Wagner R, Yao Y, Ehlbeck J, Schnabel U. Influence of plasma-treated air on surface microbial communities on freshly harvested lettuce. Curr Res Food Sci 2023; 7:100649. [PMID: 38115898 PMCID: PMC10728334 DOI: 10.1016/j.crfs.2023.100649] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/07/2023] [Accepted: 11/25/2023] [Indexed: 12/21/2023] Open
Abstract
Plant-based foods like lettuce are an important part of the human diet and worldwide industry. On a global scale, the number of food-associated illnesses increased in the last decades. Conventional lettuce sanitation methods include cleaning either with tap or chloritized water. Beside these water-consuming strategies, physical plasma is an innovative and effective possibility for food sanitation. Recent studies with plasma-treated water showed an effective reduction of the microbial load. Plasma-processed air (PPA) is another great opportunity to reduce the microbial load and save water. To test the efficiency of PPA, the surface microbiome of treated lettuce was analyzed via proliferation assays with special agars, live/dead assays and tests for respiratory activity of the microorganisms. PPA showed a reduction of the colony forming units (CFU/mL) on all tested microbial groups (Gram-negative and Gram-positive bacteria, yeasts and molds). These results were supported by the live/dead assay. For further insights, the PPA-ingredients were detected with Fourier Transformation Infrared Spectroscopy (FTIR), which revealed NO2, NO and N2O5 as the main reactive species in the PPA. In the future, PPA could be an outstanding, on-demand sanitation step for higher food safety standards, especially in situations where humidity and high temperature should be avoided.
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Affiliation(s)
- Hauke Winter
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489, Greifswald, Germany
- Institute of Microbiology, University of Greifswald, Felix-Hausdorff-Strasse 8, 17489, Greifswald, Germany
| | - Robert Wagner
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489, Greifswald, Germany
| | - Yijiao Yao
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489, Greifswald, Germany
- Department of Food & Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AD, UK
| | - Jörg Ehlbeck
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489, Greifswald, Germany
| | - Uta Schnabel
- Leibniz Institute for Plasma Science and Technology (INP), Felix-Hausdorff-Strasse 2, 17489, Greifswald, Germany
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3
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Ban GH, Kim SH, Kang DH, Park SH. Comparison of the efficacy of physical and chemical strategies for the inactivation of biofilm cells of foodborne pathogens. Food Sci Biotechnol 2023; 32:1679-1702. [PMID: 37780592 PMCID: PMC10533464 DOI: 10.1007/s10068-023-01312-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 04/03/2023] [Accepted: 04/13/2023] [Indexed: 10/03/2023] Open
Abstract
Biofilm formation is a strategy in which microorganisms generate a matrix of extracellular polymeric substances to increase survival under harsh conditions. The efficacy of sanitization processes is lowered when biofilms form, in particular on industrial devices. While various traditional and emerging technologies have been explored for the eradication of biofilms, cell resistance under a range of environmental conditions renders evaluation of the efficacy of control challenging. This review aimed to: (1) classify biofilm control measures into chemical, physical, and combination methods, (2) discuss mechanisms underlying inactivation by each method, and (3) summarize the reduction of biofilm cells after each treatment. The review is expected to be useful for future experimental studies and help to guide the establishment of biofilm control strategies in the food industry.
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Affiliation(s)
- Ga-Hee Ban
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 Republic of Korea
| | - Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
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Zhao Y, Bhavya ML, Patange A, Sun DW, Tiwari BK. Plasma-activated liquids for mitigating biofilms on food and food contact surfaces. Compr Rev Food Sci Food Saf 2023; 22:1654-1685. [PMID: 36861750 DOI: 10.1111/1541-4337.13126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 03/03/2023]
Abstract
Plasma-activated liquids (PALs) are emerging and promising alternatives to traditional decontamination technologies and have evolved as a new technology for applications in food, agriculture, and medicine. Contamination caused by foodborne pathogens and their biofilms has posed challenges and concerns to the food industry in terms of safety and quality. The nature of the food and the food processing environment are major factors that contribute to the growth of various microorganisms, followed by the biofilm characteristics that ensure their survival in severe environmental conditions and against traditional chemical disinfectants. PALs show an efficient impact against microorganisms and their biofilms, with various reactive species (short- and long-lived ones), physiochemical properties, and plasma processing factors playing a crucial role in mitigating biofilms. Moreover, there is potential to improve and optimize disinfection strategies using a combination of PALs with other technologies for the inactivation of biofilms. The overarching aim of this study is to build a better understanding of the parameters that govern the liquid chemistry generated in a liquid exposed to plasma and how these translate into biological effects on biofilms. This review provides a current understanding of PALs-mediated mechanisms of action on biofilms; however, the precise inactivation mechanism is still not clear and is an important part of the research. Implementation of PALs in the food industry could help overcome the disinfection hurdles and can enhance biofilm inactivation efficacy. Future perspectives in this field to expand existing state of the art to seek breakthroughs for scale-up and implementation of PALs technology in the food industry are also discussed.
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Affiliation(s)
- Yunlu Zhao
- Teagasc Food Research Centre, Dublin, Ireland.,Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin, Ireland
| | | | | | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Dublin, Ireland
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5
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Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma (LPGP) in Various Industries. BEVERAGES 2022. [DOI: 10.3390/beverages8010008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Plasma processing is now a key technology across the world, and nonthermal low-temperature plasmas are being increasingly used. This situation can be explained by a rapidly growing interest in the optimization of existing methods, as well as the development of new ones. Over the last few years, the production of plasma-treated water (PTW) by low-temperature low-pressure glow plasma (LPGP) under an atmosphere of various gases has been increasingly gaining in popularity. Research has been conducted on producing plasma-treated water in the presence of air, nitrogen, ammonia, carbon dioxide, and methane. All the obtained results show that the changed physicochemical properties of the water depend on the type of gas used and the duration of the plasma treatment. New research is emerging on the possibility of using this water in plant breeding, animal husbandry, cosmetology, medicine, and food. For the first time, plasma-treated water has also been tested for use in the brewing industry at the raw material preparation stage. The results obtained in all branches of science are very promising, contributing to the growing interest in plasma-treated water within the scientific community.
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Dhivya R, Rajakrishnapriya VC, Sruthi K, Chidanand DV, Sunil CK, Rawson A. Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- R. Dhivya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - V. C. Rajakrishnapriya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - K. Sruthi
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - D. V. Chidanand
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
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7
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Wang Q, Salvi D. Recent progress in the application of plasma-activated water (PAW) for food decontamination. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.04.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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8
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Evaluation of Cellular and Systemic Toxicity of Dielectric Barrier Discharge Plasma-Treated N-Acetylcysteine as Potential Antimicrobial Catheter Lock Solution. PLASMA 2021. [DOI: 10.3390/plasma4040036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Intravenous catheter-related bloodstream infections are a cause of remarkable problems. Catheter lock solutions are used to keep catheter patency and prevent catheter-related bloodstream infections. The leakage of catheter lock solution to the bloodstream raises toxicity concerns. Plasma-treated liquids carry the potential to act as catheter lock solutions by virtue of their strong antimicrobial effects. The present study investigates the tolerance of the proposed solution in vitro and in vivo. N-acetylcysteine (NAC) solution was treated with atmospheric-air DBD plasma and antimicrobial assays were performed. The cytotoxicity of the plasma-treated NAC solution was evaluated on an EA.hy926 cell line. Intravenous administration of plasma-treated NAC solution in different doses was given to Sprague Dawley rats. One week after infusion with plasma-treated NAC solution, first, the blood samples were collected, and then liver, kidney, tail vein, heart, and lung tissue samples were collected from euthanized rats for histopathological examination. The cytotoxicity of plasma-treated NAC solution depended on plasma treatment time, contact time, and cell number. A strong antimicrobial effect with no cytotoxicity of plasma-treated NAC solution was observed in endothelial cells. Based on blood tests and histopathological examination, no signs of systemic toxicity were observed that can be correlated to the plasma-treated-NAC solution. This solution has the potential to be used as a catheter lock solution with strong antimicrobial properties, keeping catheter patency.
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Abstract
Plasma technology has been an integral part of research in life sciences for decades through its role in the manufacture and modification of material surface characteristics of many common laboratory consumables, and it is still of interest in many fields, including the treatment of biomaterials and implants [...]
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Handorf O, Pauker VI, Weihe T, Schäfer J, Freund E, Schnabel U, Bekeschus S, Riedel K, Ehlbeck J. Plasma-Treated Water Affects Listeria monocytogenes Vitality and Biofilm Structure. Front Microbiol 2021; 12:652481. [PMID: 33995311 PMCID: PMC8113633 DOI: 10.3389/fmicb.2021.652481] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 03/30/2021] [Indexed: 11/13/2022] Open
Abstract
Background: Plasma-generated compounds (PGCs) such as plasma-processed air (PPA) or plasma-treated water (PTW) offer an increasingly important alternative for the control of microorganisms in hard-to-reach areas found in several industrial applications including the food industry. To this end, we studied the antimicrobial capacity of PTW on the vitality and biofilm formation of Listeria monocytogenes, a common foodborne pathogen. Results: Using a microwave plasma (MidiPLexc), 10 ml of deionized water was treated for 100, 300, and 900 s (pre-treatment time), after which the bacterial biofilm was exposed to the PTW for 1, 3, and 5 min (post-treatment time) for each pre-treatment time, separately. Colony-forming units (CFU) were significantly reduced by 4.7 log10 ± 0.29 log10, as well as the metabolic activity decreased by 47.9 ± 9.47% and the cell vitality by 69.5 ± 2.1%, compared to the control biofilms. LIVE/DEAD staining and fluorescence microscopy showed a positive correlation between treatment and incubation times, as well as reduction in vitality. Atomic force microscopy (AFM) indicated changes in the structure quality of the bacterial biofilm. Conclusion: These results indicate a promising antimicrobial impact of plasma-treated water on Listeria monocytogenes, which may lead to more targeted applications of plasma decontamination in the food industry in the future.
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Affiliation(s)
- Oliver Handorf
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
| | | | - Thomas Weihe
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
| | - Jan Schäfer
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
| | - Eric Freund
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
| | - Uta Schnabel
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University, Dublin, Ireland
| | - Sander Bekeschus
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
| | - Katharina Riedel
- Institute of Microbiology, University of Greifswald, Greifswald, Germany
| | - Jörg Ehlbeck
- Leibniz Institute for Plasma Science and Technology (INP), Greifswald, Germany
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11
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Maggio F, Rossi C, Chaves-López C, Serio A, Valbonetti L, Pomilio F, Chiavaroli AP, Paparella A. Interactions between L. monocytogenes and P. fluorescens in Dual-Species Biofilms under Simulated Dairy Processing Conditions. Foods 2021; 10:foods10010176. [PMID: 33467189 PMCID: PMC7829993 DOI: 10.3390/foods10010176] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/07/2021] [Accepted: 01/14/2021] [Indexed: 12/13/2022] Open
Abstract
In dairy processing environments, many bacterial species adhere and form biofilms on surfaces and equipment, leading to foodborne illness and food spoilage. Among them, Listeria monocytogenes and Pseudomonas spp. could be present in mixed-species biofilms. This study aimed to evaluate the interactions between L. monocytogenes and P. fluorescens in biofilms simulating dairy processing conditions, as well as the capability of P. fluorescens in co-culture to produce the blue pigment in a Ricotta-based model system. The biofilm-forming capability of single- and mixed-cultures was evaluated on polystyrene (PS) and stainless steel (SS) surfaces at 12 °C for 168 h. The biofilm biomass was measured, the planktonic and sessile cells and the carbohydrates in biofilms were quantified. The biofilms were also observed through Confocal Laser Scanning Microscopy analysis. Results showed that only P. fluorescens was able to form biofilms on PS. Moreover, in dual-species biofilms at the end of the incubation time (168 h at 12 °C), a lower biomass compared to P. fluorescens mono-species was observed on PS. On SS, the biofilm cell population of L. monocytogenes was higher in the dual-species than in mono-species, particularly after 48 h. Carbohydrates quantity in the dual-species system was higher than in mono-species and was revealed also at 168 h. The production of blue pigment by P. fluorescens was revealed both in single- and co-culture after 72 h of incubation (12 °C). This work highlights the interactions between the two species, under the experimental conditions studied in the present research, which can influence biofilm formation (biomass and sessile cells) but not the capability of P. fluorescens to produce blue pigment.
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Affiliation(s)
- Francesca Maggio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Luca Valbonetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Francesco Pomilio
- Food Hygiene Unit, NRL for L. monocytogenes, Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, 64100 Teramo, Italy;
| | - Alessio Pio Chiavaroli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (F.M.); (C.R.); (C.C.-L.); (A.S.); (L.V.); (A.P.C.)
- Correspondence: ; Tel.: +39-0861-266944
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12
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Xiang Q, Fan L, Li Y, Dong S, Li K, Bai Y. A review on recent advances in plasma-activated water for food safety: current applications and future trends. Crit Rev Food Sci Nutr 2020; 62:2250-2268. [PMID: 33261517 DOI: 10.1080/10408398.2020.1852173] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Plasma-activated water (PAW), the water or solutions treated with atmospheric cold plasma, is an eco-friendly technique with minimal changes in food products, making it a befitting alternative to traditional disinfection methods. Due to its potential microbicidal properties, PAW has been receiving increasing attention for applications in the food, agricultural, and biomedical fields. In this article, we aimed at presenting an overview of recent studies on the generation methods, physicochemical properties, and antimicrobial activity of PAW, as well as its application in the food industry. Specific areas were well discussed including microbial decontamination of food products, reduction of pesticide residues, meat curing, sprouts production, and disinfection of food contact materials. In addition, the factors influencing PAW efficiency were also well illustrated in detail, such as discharge parameters, types and amounts of microorganisms, characteristics of the liquid solution and food products, and treatment time. Moreover, the strategies to improve the efficacy of PAW were also presented in combination with other technologies. Furthermore, the salient drawbacks of this technology were discussed and the important areas for future research were also highlighted. Overall, the present review provides important insights for the application of PAW in the food industry.
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Affiliation(s)
- Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Liumin Fan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Yunfei Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Shanshan Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zheng, PR China
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13
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Charoux CMG, Patange AD, Hinds LM, Simpson JC, O'Donnell CP, Tiwari BK. Antimicrobial effects of airborne acoustic ultrasound and plasma activated water from cold and thermal plasma systems on biofilms. Sci Rep 2020; 10:17297. [PMID: 33057158 PMCID: PMC7560612 DOI: 10.1038/s41598-020-74504-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 09/21/2020] [Indexed: 11/26/2022] Open
Abstract
Bacterial biofilms are difficult to inactivate due to their high antimicrobial resistance. Therefore, new approaches are required for more effective bacterial biofilm inactivation. Airborne acoustic ultrasound improves bactericidal or bacteriostatic activity which is safe and environmentally friendly. While, plasma activated water (PAW) is attracting increasing attention due to its strong antimicrobial properties. This study determined efficacy of combined airborne acoustic ultrasound and plasma activated water from both cold and thermal plasma systems in inactivating Escherichia coli K12 biofilms. The application of airborne acoustic ultrasound (15 min) alone was significantly more effective in reducing E. coli counts in 48 and 72 h biofilms compared to 30 min treatment with PAW. The effect of airborne acoustic ultrasound was more pronounced when used in combination with PAW. Airborne acoustic ultrasound treatment for 15 min of the E. coli biofilm followed by treatment with PAW significantly reduced the bacterial count by 2.2-2.62 Log10 CFU/mL when compared to control biofilm treated with distilled water. This study demonstrates that the synergistic effects of airborne acoustic ultrasound and PAW for enhanced antimicrobial effects. These technologies have the potential to prevent and control biofilm formation in food and bio-medical applications.
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Affiliation(s)
- Clémentine M G Charoux
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Apurva D Patange
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - Laura M Hinds
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Jeremy C Simpson
- School of Biology and Environmental Science, University College Dublin, Dublin, Ireland
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
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