Abstract
This work investigates the feasibility of nonthermal low-pressure oxygen plasma on sanitization of spinach, lettuce, tomato and potato surfaces from Salmonella enterica subsp. enterica serovar Typhimurium str. LT2 (Salmonella typhimurium LT2). It was shown that the time of exposure and plasma power density were two critical parameters influencing the bactericidal efficiency. Surface roughness and hydrophobicity did not influence the sanitization of produce. Oxygen plasma was more effective than washing with 3% H2O2 on eliminating S. typhimurium LT2 on spinach. Plasma treatment chemically changed a very thin section of tomato wax cuticle layer by oxidation reaction and decomposition of carbon chains, which could readily and completely be removed by water. Overall, this study confirms that nonthermal oxygen plasma can be a new effective method of sanitization for fresh produce.
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