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In this study, we employed sodium hypochlorite (NaClO; 10 ppm) solution as the substrate for activation by cold plasma (CP) and compared the disinfection efficacy of CP\u2010NaClO with that of NaClO against\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                      ,\n                      <jats:italic>E. coli<\/jats:italic>\n                      O157:H7, and\n                      <jats:italic>Salmonella<\/jats:italic>\n                      Typhimurium. In bacterial suspensions, CP\u2010NaClO inactivated all three microorganisms to below the detection limit within 40 s, whereas NaClO treatment resulted in reductions of 5.59, 3.73, and 4.73 log CFU\/mL for\n                      <jats:italic>E. coli<\/jats:italic>\n                      ,\n                      <jats:italic>E. coli<\/jats:italic>\n                      O157:H7, and\n                      <jats:italic>S<\/jats:italic>\n                      . Typhimurium, respectively. The inactivation kinetics in bacterial suspensions were analyzed using Linear, Weibull, and Log\u2010logistic models, and the Weibull model best described CP\u2010NaClO\u2010mediated inactivation (\n                      <jats:italic>R<\/jats:italic>\n                      <jats:sup>2<\/jats:sup>\n                      = 0.95, RMSE = 0.55, AIC = 6.88). CP\u2010NaClO was further employed for disinfecting fresh\u2010cut lettuce. The results indicated that CP\u2010NaClO treatment for 40\u201070 s achieved a reduction of 0.93\u20102.76 log CFU\/g for the three microorganisms, which was significantly greater than that achieved by NaClO (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05). No microorganisms were detected in the washing water after 70 s of treatment with CP\u2010NaClO, whereas NaClO wash water contained 1.86 \u2010 2.19 log CFU\/mL. CP\u2010NaClO also delayed firmness loss during storage without adversely affecting color attributes. These findings indicated that CP\u2010NaClO was a potential non\u2010thermal processing method, providing a theoretical basis for its application in a fresh\u2010cut industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71562","type":"journal-article","created":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T15:34:01Z","timestamp":1791560041000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Non\u2010Thermal Processing via Plasma\u2010Activated Sodium Hypochlorite: Inactivation Kinetics and Quality Retention in Fresh\u2010Cut Lettuce"],"prefix":"10.1111","volume":"91","author":[{"given":"Yuanpeng","family":"Li","sequence":"first","affiliation":[{"name":"College of Smart Agriculture (Research Institute) Xinjiang Key Laboratory of Biological Resources and Genetic Engineering Xinjiang University  Urumqi 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