PLASMA ACTIVATED WATER

INVESTIGATING OPPORTUNITIES TO REDUCE FOOD WASTE IN THE POULTRY INDUSTRY

THE CHALLENGE

In Australia, bacterial organisms contribute to a total economic loss of food valued at $36 billion each year. Currently 20% of all poultry products are wasted, which is primarily caused by bacterial spoilage  organisms.    

Chlorine-based chemical food sanitisers are used to kill bacteria, but many consumers and industries are seeking chemical-free alternatives.     

In this project, we will investigate the efficacy of plasma activated water (PAW) as a potential food sanitiser. PAW is made by bubbling air or nitrogen through water using an electrical discharge. The water contains reactive oxygen and nitrogen species that have strong antimicrobial properties, potentially representing an eco-friendly alternative to kill spoilage bacteria using a chemical-free water from air and electricity.   

Working with industry partners, we aim to develop PAW formulations for eggs and meat that surpass the performance of chemical sanitisers. Finding new chemical-free sanitisers is a promising solution that aims  to reduce food loss, increase industry profitability, and provide cleaner and safer products to consumers.  

THE PLAN

• Assess the feasibility of using plasma activated water to reduce bioburden by spoilage organisms to a significant degree.  

• Perform a practicality study to demonstrate which formulations of PAW will be effective. 

• Perform a competition study to evaluate efficacy of PAW compared to conventional sanitation approaches. 

• Perform a shelf-life study to gauge performance of treatments to improve shelf life for poultry products. 
• Perform an implementation study to discover how to implement new technologies widely across the chicken meat and egg industry to reduce food loss.