Foodborne illnesses linked to fresh produce are a significant public health concern. Traditional washing methods and sanitizers may not always be effective, and some, like chlorine, pose environmental risks. Plasma-activated mist (PAM) is a promising alternative for surface decontamination in the food industry. A team at the Department of Food Science at Rutgers led by Sumeyye Inanoglu (now at USDA) explored the effectiveness of PAM, generated by combining dielectric barrier discharge (DBD) plasma with nebulized liquid micro-droplets, on inactivating bacteria on fresh produce. The key findings include:
• PAM and DBD plasma showed similar microbial inactivation.
• Smoother surfaces (glass) had the highest reduction in bacteria, while rougher surfaces (spiny gourd) had the lowest.
• Listeria innocua was less susceptible to inactivation by PAM compared to Klebsiella michiganensis.
• PAM effectiveness is influenced by surface roughness, with rougher surfaces offering protection to microorganisms.
• Gram-negative bacteria (K. michiganensis) were more susceptible to PAM than Gram-positive bacteria (Listeria innocua).
PAM presents a promising, environmentally friendly alternative to traditional sanitizers for fresh fruits and vegetables. Its effectiveness is influenced by bacterial type and produce surface characteristics. Further research and development could lead to PAM's widespread adoption in the food industry.
Tumuluri T, Inanoglu S, Schaffner DW, Karwe MV. Effect of surface roughness on the efficacy of Plasma Activated Mist (PAM) for inactivation of Listeria innocua and Klebsiella michiganensis. Int J Food Microbiol. 2025 Mar 2;431:111070. doi: 10.1016/j.ijfoodmicro.2025.111070. Epub 2025 Jan 20. PMID: 39862742. https://www.sciencedirect.com/science/article/pii/S0168160525000157?via%3Dihub
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