Effect of plasma-activated water on planktonic and biofilm cells of Vibrio parahaemolyticus strains isolated from cutting board surfaces in retail seafood markets

Aims This research aimed to analyze cutting board surfaces in seafood markets to find Vibrio parahaemolyticus, assess the isolates' ability to form biofilms, generate and evaluate characteristics of plasma-activated water (PAW), and compare the effect of PAW on planktonic and biofilm cells of the isolated V. parahaemolyticus strains.Methods and results A total of 11 V. parahaemolyticus strains were isolated from 8.87% of the examined cutting boards. Biofilm-forming ability was evaluated for these isolates at temperatures of 10 degrees C, 20 degrees C, and 30 degrees C using crystal violet staining. Four strains with the highest biofilm potential were selected for further analysis. The pH of the PAW used in the study was 3.41 +/- 0.04, and the initial concentrations of hydrogen peroxide, nitrate, and nitrite were 108 +/- 9.6, 742 +/- 61, and 36.3 +/- 2.9 mu M, respectively. However, these concentrations decreased significantly within 3-4 days during storage at room temperature. PAW exhibited significant antimicrobial effects on V. parahaemolyticus planktonic cells, reducing viable bacteria up to 4.54 log CFU/ml within 20 min. PAW also reduced the number of biofilm cells on stainless steel (up to 3.55 log CFU/cm2) and high-density polyethylene (up to 3.06 log CFU/cm2) surfaces, although to a lesser extent than planktonic cells.Conclusions PAW exhibited significant antibacterial activity against V. parahaemolyticus cells, although its antibacterial properties diminished over time. Furthermore, the antibacterial activity of PAW against biofilm cells of V. parahaemolyticus was less pronounced compared to the planktonic cells. Therefore, the actual effectiveness of PAW in seafood processing environments can be affected by biofilms that may form on various surfaces such as cutting boards if they are not cleaned properly.