Plasma-Activated Water (PAW) for Sterilization: Examining the Antimicrobial Properties for Food Safety and Healthcare

Punit Kumar

Abstract: Plasma-activated water (PAW), produced by treating water with cold atmospheric plasma (CAP), is emerging as a promising antimicrobial agent. Rich in reactive oxygen and nitrogen species (RONS), PAW demonstrates significant bactericidal and fungicidal effects without toxic residues. This study investigates the effectiveness of PAW against a spectrum of microorganisms, including foodborne pathogens (E. coli, Salmonella enterica) and healthcare-associated microbes (S. aureus, MRSA, Candida albicans), across liquid suspensions, food surfaces, and clinical materials. PAW was characterized for pH, oxidation-reduction potential (ORP), and reactive species concentrations. The data reveal strong correlations between RONS levels and microbial inactivation, with over 5-log reductions achieved under optimized conditions. Food quality assessments confirmed minimal degradation. These findings position PAW as a versatile, eco-friendly sterilization alternative for food and medical sectors.

Keywords: Plasma-activated water, cold plasma, reactive species, sterilization, food safety, healthcare, RONS

How to Cite?: Punit Kumar, "Plasma-Activated Water (PAW) for Sterilization: Examining the Antimicrobial Properties for Food Safety and Healthcare", Volume 14 Issue 7, July 2025, International Journal of Science and Research (IJSR), Pages: 1704-1710, https://www.ijsr.net/getabstract.php?paperid=SR25727124733, DOI: https://dx.doi.org/10.21275/SR25727124733