< Back to previous page

Project

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

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.

Date:1 Oct 2022 →  Today
Keywords:Cold Atmospheric Plasma, pathogen cross-contamination, pesticide removal, fresh produce
Disciplines:Food microbiology, Post harvest technologies of plants, animals and fish (incl. transportation and storage), Food packaging, preservation and safety, Food technology