Combating foodborne pathogens: Efficacy of plasma-activated water with supplementary methods for Staphylococcus aureus eradication on chicken, and beef

Kochakon Moonsub; Phisit Seesuriyachan; Dheerawan Boonyawan; Pornchai Rachtanapun; Choncharoen Sawangrat; Takron Opassuwan; Wassanai Wattanutchariya

Food Chemistry: X (Dec 2024)

Combating foodborne pathogens: Efficacy of plasma-activated water with supplementary methods for Staphylococcus aureus eradication on chicken, and beef

Kochakon Moonsub,
Phisit Seesuriyachan,
Dheerawan Boonyawan,
Pornchai Rachtanapun,
Choncharoen Sawangrat,
Takron Opassuwan,
Wassanai Wattanutchariya

Affiliations

Kochakon Moonsub: Advanced Technology and Innovation Management for Creative Economy Research Group (AIMCE), Chiang Mai University, Chiang Mai, Thailand; Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai, Thailand
Phisit Seesuriyachan: Advanced Technology and Innovation Management for Creative Economy Research Group (AIMCE), Chiang Mai University, Chiang Mai, Thailand; Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand; Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
Dheerawan Boonyawan: Plasma and Beam Physics Research Facility, Department of Physics and Materials Science, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand; Research Center of Plasma Innovation for Sustainable Quality of Life, Faculty of Engineering, Chiang Mai University, Chiang Mai, Thailand
Pornchai Rachtanapun: Division of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand; Research Center of Plasma Innovation for Sustainable Quality of Life, Faculty of Engineering, Chiang Mai University, Chiang Mai, Thailand; Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
Choncharoen Sawangrat: Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai, Thailand; Research Center of Plasma Innovation for Sustainable Quality of Life, Faculty of Engineering, Chiang Mai University, Chiang Mai, Thailand; Agriculture and Bio Plasma Technology Center (ABPlas), Science and Technology Park, Chiang Mai University, Chiang Mai, Thailand
Takron Opassuwan: Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai, Thailand; Agriculture and Bio Plasma Technology Center (ABPlas), Science and Technology Park, Chiang Mai University, Chiang Mai, Thailand
Wassanai Wattanutchariya: Advanced Technology and Innovation Management for Creative Economy Research Group (AIMCE), Chiang Mai University, Chiang Mai, Thailand; Department of Industrial Engineering, Faculty of Engineering, Chiang Mai University, Chiang Mai, Thailand; Research Center of Plasma Innovation for Sustainable Quality of Life, Faculty of Engineering, Chiang Mai University, Chiang Mai, Thailand; Corresponding author at: Advanced Technology and Innovation Management for Creative Economy Research Group (AIMCE), Chiang Mai University, Chiang Mai, Thailand

Journal volume & issue: Vol. 24
p. 101890

Abstract

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The research study suggested using plasma-activated water (PAW) along with auxiliary technologies, such as micro/nanobubbles (MNB), ultraviolet (UV) photolysis, and ultrasonication (US), to increase the effectiveness of sterilization. By using Factorial Design of Experiments (DOE) techniques, the characteristics and optimal production that contributed to disinfecting pathogens were assessed. Analysis revealed that Staphylococcus aureus (S. aureus) infection rate was most significantly influenced by factors including duration of MNB, UV, and the interaction term between MNB*UV. The optimal conditions for S. aureus reduction in chicken and beef of 8.41 and 8.20 log10 CFU/ml, respectively, which were found when PAW was combined with UV and US for 20 min of treatment. This study arrives to the conclusion that combining PAW with appropriate supplementary technologies increased efficiency and enhance disinfection effectiveness in chicken and beef which could be implemented for another alternative pathogen inactivation in food industry.© 2017 Elsevier Inc. All rights reserved.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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