Dielectric barrier discharge plasma-activated mist (PAM) is a surface treatment that has been shown to have antimicrobial effects on microorganisms attached to food contact surfaces. In this study, tryptic soy agar, purple lettuce, kale, and baby spinach leaves, were surface-inoculated with Enterobacter aerogenes inoculum (4 × 10⁷ CFU/ml) and held for 30 min at room temperature (25 °C), then subsequently exposed to PAM in an enclosure (0.04 m³) from 5 to 20 min. Reductions ranging from 3.8 ± 0.1 log CFU/plate to 5.6 ± 0.3 log CFU/plate were observed on agar plates after exposure to PAM for 5 to 20 min. The leaves were either dip-inoculated or spot-inoculated. Extending PAM treatment time from 5 to 20 min increased microbial reduction on dip-inoculated leaves from 0.4 ± 0.2, 0.8 ± 0.1, and 0.9 ± 0.1 log CFU/g to 0.9 ± 0.1, 1.3 ± 0.1, and 2.0 ± 0.2 log CFU/g for purple lettuce, kale, and baby spinach leaves, respectively, and similar bacterial inactivations were observed on spot-inoculated leaves.

介质阻挡放电等离子体激活雾 (PAM) 是一种表面处理方法，已被证明对附着在食品接触表面的微生物具有抗菌作用。在这项研究中，胰蛋白酶大豆琼脂、紫莴苣、羽衣甘蓝和小菠菜叶表面接种产气肠杆菌接种物 (4 × 10 ⁷  CFU/ml) 并在室温 (25 °C) 下保持 30 分钟，然后随后暴露于外壳（0.04 m ³) 5 到 20 分钟。在暴露于 PAM 5 至 20 分钟后，在琼脂板上观察到从 3.8 ± 0.1 log CFU/板到 5.6 ± 0.3 log CFU/板的减少。叶子被浸渍接种或点接种。将 PAM 处理时间从 5 分钟延长至 20 分钟，浸渍接种叶的微生物减少量从 0.4 ± 0.2、0.8 ± 0.1 和 0.9 ± 0.1 log CFU/g 增加到 0.9 ± 0.1、1.3 ± 0.1 和 2.0 ± 0.2 log CFU/ g 分别用于紫色生菜、羽衣甘蓝和小菠菜叶，并且在斑点接种的叶子上观察到类似的细菌失活。