Plasma Activated Water as food safety intervention during fresh produce washing for avoiding bacterial pathogen cross-contamination and removing pesticides from the water

01 October 2022 → 30 September 2026
Regional and community funding: Special Research Fund
Research disciplines
  • Agricultural and food sciences
    • Food microbiology
    • Food packaging, preservation and safety
    • Food technology
    • Post harvest technologies of plants, animals and fish (incl. transportation and storage)
Cold Atmospheric Plasma pathogen cross-contamination fresh produce pesticide removal
Project description

Cold Atmospheric Plasma is applied to make antimicrobial/oxidative water, i.e. Plasma Activated Water (PAW), during fresh produce processing. PAW is studied for its efficiency to kill foodborne bacterial pathogens in water and on produce, and the feasibility of PAW to avoid pathogen crosscontamination
is assessed. In addition, PAW is applied to oxidize pesticides in the wash water.