Cold plasma technology is used to create a new type of antibacterial sanitiser revolutionising the health and food industries.
Plasma, the fourth state of matter alongside solid, liquid, and gas, is attained by infusing energy into a gas, resulting in a highly energetic state of ionized gas and reactive radicals. This natural occurrence is observable in phenomena like lightning or the aurora borealis.
In plasma, gas becomes ions as some atoms lose or gain electrons. Reactive radicals, characterised by unpaired electrons, emerge from these energetic particle interactions. Their heightened reactivity makes them effective in various chemical reactions.
The Richter Lab, in collaboration with German industry partner Plasmatreat and Australian SME RIBU Plasma, has successfully recreated this phenomenon in the laboratory using a plasma generator. They introduce a similar plasma into water, enriching it with ionised gas and reactive radicals. This results in the creation of antibacterial water that neutralises harmful microorganisms, producing a disinfectant effect.
The sanitiser rapidly tackles bacteria, leaving behind pure water as radicals are consumed. This environmentally friendly solution generates no harmful waste, ensuring both its safety for the environment and its potential for human use.
Plasma water represents a significant step forward with transformative potential across multiple domains, including food safety and infection control in wound care.
Food safety: Foodborne superbug slayers
Cold plasma technology has potential for applications in the food industry, proving effective in decontaminating surfaces, extending product shelf life, and enhancing overall food safety.
The use of food-grade sanitisers is a common practice in washing chicken meat and eggs before reaching consumers. However, concerns arise regarding the potential development of bacterial resistance to these sanitisers and the environmental impact of the chemicals used in the sanitisation process.
In response to these challenges, A/Prof Richter's team has developed plasma-activated water solutions tailored for different applications. This eco-friendly alternative aims to provide a more sustainable defence against superbugs, significantly reducing the risk of food poisoning.