Optimization of a combined plasma–ultrasound system for synergistic microbial inactivation and ROS-mediated mechanism on fresh produce

Key Points

• Microbial inactivation was optimized through the combined use of plasma and ultrasound, enhancing food safety.
• Results indicated a significant decrease in microbial load by 90% across treated samples, indicating efficacy.
• Assessment using a combined plasma-ultrasound system demonstrated enhanced reactive oxygen species generation.
• The findings suggest this method may boost food safety measures, but practical applications need validation.