Inactivation of Escherichia coli on broccoli sprouts via plasma activated water and its effects on quality attributes

In the present study, the efficacy of PAW with different activation time and PAW treatment time in decontamination of Escherichia coli ( E. coli ) on broccoli sprouts and the effect of PAW on the quality of broccoli sprouts were investigated. The results showed that PAW60 treatment for 15 min resulted in the highest reduction of E. coli on broccoli sprouts. The bactericidal effect was also confirmed by the changes of morphology, cell membrane permeability and protein changes of E. coli cells via analyses of the scanning electron microscope (SEM), the flow cytometer and circular dichrograph. Meanwhile, no significant difference was observed in color, cellular structure and total phenolic content between PAW treatment and control. Moreover, PAW treatment did not affect or even enhanced sulforaphane formation in broccoli sprouts. These data indicate that PAW washing can be used a promising sterilization method to assure the food safety and quality of brcoccoli sprouts. • PAW treatment effectively inactivated E. coli. on broccoli sprouts. • PAW60 treated for 15 min led to the highest reduction of E. coli. • Bactericidal effect was verified by SEM, flow cytometer and circular dichrograph analyses. • PAW had no negative impacts on physicochemical properties of broccoli sprouts. • Sulforaphane formation even slightly enhanced after PAW treatment.