This study investigates the effectiveness of plasma-activated water (PAW), generated using a pinhole plasma jet with an argon-oxygen mixture, in degrading pesticide residues (carbendazim and chlorpyrifos) and decontaminating microorganisms (Escherichia coli and Colletotrichum gloeosporioides) on chili peppers. The results showed that PAW significantly reduces pesticide residues and microbial load compared to other treatments. The mechanism of action is attributed to reactive oxygen species (ROS) in PAW, which damage cell membranes and degrade pesticides. The study concludes that PAW holds great potential as a decontamination technology in the food industry, although further research is needed to optimize its application on an industrial scale. DOI: https://doi.org/10.3390/foods11182859

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