This study explored the effectiveness of plasma-activated water (PAW), generated by a newly developed compact generator, for decontaminating foodborne bacteria in oyster meats. The generator effectively produced PAW with antibacterial activity when the water passed through the plasma reactor in a single cycle. The temperature of the PAW produced by the developed device did not exceed 40 °C, enabling its direct application to biological tissues immediately after production and discharge from the plasma reactor. The effects of flow rates and post-discharge times on key reactive species—including hydrogen peroxide, nitrite, and nitrate—were analyzed, along with pH and temperature. Freshly produced PAW can completely inhibit both E. coli and S. aureus in vitro, with a 5-log reduction within 5 min of treatment. Application to oyster meats led to an 86.6% and 87.9% inactivation of V. cholerae and V. parahaemolyticus, respectively. These research findings indicate that PAW generated using the developed compact flow-through generator holds promise as a food safety solution for households. The fact that complete foodborne pathogen elimination was not achieved emphasizes the need for further optimization.

In this study, an ultrasound-assisted extraction (UAE) method combined with ion chromatography (IC) was developed, optimized and validated for the determination of benzoate in Northern Thai green chili dip. Four extraction variables were optimized using response surface methodology (RSM) based on a Box–Behnken design (BBD). The optimal conditions were a sample mass of 5.0 g, water volume of 20.0 mL, extraction temperature of 70 °C, and extraction time of 20 min. The validated method showed good linearity in the range of 0.5 to 100 mg L⁻¹, limits of detection (LOD) and quantification (LOQ) of 0.305 and 1.070 mg L⁻¹, respectively, precision in the range of 0.31 to 6.37% (%RSD, n = 11), and spiked recovery in the range of 85.50 to 107.80%, all of which were within the acceptable criteria. The AGREE score of the developed method was 0.45, which was higher than that of the conventional LLE-HPLC-UV method (0.27) due to the use of only deionized water as the extracting solvent and no generation of organic waste. The developed method was sensitive, validated, and environmentally friendly, and was successfully applied to the determination of benzoate in traditional condiment products. The proposed method may serve as an alternative approach for routine food analysis and quality control.

Chiang Mai Journal of Science, Faculty of Science, Chiang Mai University