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Abstract <p>Microbes on fresh produce are often controlled by chlorine-based sanitizers, due to there is growing demand for safe alternatives. This work investigated effects of micro-nano bubble (MNB) water generated using air, oxygen (O<sub>2</sub>), or ozone (O<sub>3</sub>) against bacteria contaminants encountered along the fresh produce value chain.&#xa0;<i>Escherichia coli</i>&#xa0;(ATCC 25922)&#xa0;and&#xa0;<i>Staphylococcus aureus</i> (ATCC 25923) broth were treated with distilled water (DW), sodium hypochlorite (NaOCl, 200 mg/L, 5 min), air-MNB, O<sub>2</sub>-MNB, and O<sub>3</sub>-MNB for 30- and 60-min. Scanning-transmission electron microscopy confirmed that the bacterial survival population was reduced via various types of cell damage under O<sub>3</sub>-MNB.&#xa0;<i>S. aureus</i>&#xa0;was more resistant than <i>E. coli</i>&#xa0;to the&#xa0;MNB treatments.&#xa0;This could be due to the thicker layer of peptidoglycan surrounding the cell membrane protecting against oxidative species. On guava fruits, O<sub>3</sub>-MNB-60 min lowered&#xa0;<i>E. coli</i>&#xa0;counts immediately after treatment (p &lt; 0.05). MNB water offers a new paradigm for fruit decontamination.</p> Graphical abstract <p></p>

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Impacts of feed gases for micro-nano bubble water treatments: Antimicrobial efficacy against Escherichia coli and Staphylococcus aureus on ‘Fan Retief’ guava fruit

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年5月20日

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  • Harold K. Malahlela,
  • Zinash A. Belay,
  • Rebogile R. Mphahlele,
  • Lize Engelbrecht,
  • Janica C. Theron,
  • Oluwafemi J. Caleb

摘要

Abstract

Microbes on fresh produce are often controlled by chlorine-based sanitizers, due to there is growing demand for safe alternatives. This work investigated effects of micro-nano bubble (MNB) water generated using air, oxygen (O2), or ozone (O3) against bacteria contaminants encountered along the fresh produce value chain. Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923) broth were treated with distilled water (DW), sodium hypochlorite (NaOCl, 200 mg/L, 5 min), air-MNB, O2-MNB, and O3-MNB for 30- and 60-min. Scanning-transmission electron microscopy confirmed that the bacterial survival population was reduced via various types of cell damage under O3-MNB. S. aureus was more resistant than E. coli to the MNB treatments. This could be due to the thicker layer of peptidoglycan surrounding the cell membrane protecting against oxidative species. On guava fruits, O3-MNB-60 min lowered E. coli counts immediately after treatment (p < 0.05). MNB water offers a new paradigm for fruit decontamination.

Graphical abstract