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This research investigated the treatment of Plasma-Activated Water (PAW) and Microbubbles/Nanobubbles (MNB) to increase the disinfection efficiency. The sequence of PAW and MNB preparation, as well as the type of water, were studied, investigated four operating conditions by comparing the sequence of MNB (before PAW or concurrent with PAW) at two types of water (RO or tap water). Plasma activated water characterized the effectiveness of PAW/MNB in terms of chemical properties, consisting of EC pH ORP and H2O2 concentration. The measurements of EC showed that the treatment with MNB before PAW on tap water produced the highest amount of EC, which is 222.33 µS/cm. The pH measurements showed the acidic pH in MNB incorporating PAW studies ranged from 3.24 to 4.32. In the meantime, the treatment MNB before PAW on tap water also led to the highest amount of ORP, which is 492.70 mV. Finally, the H2O2 measurement showed that treated water with MNB before PAW could induce the highest H2O2 concentration, 6.13 mg/L. This study concludes that the sequence of MNB and PAW treatment and the water type have influenced EC in Tap and RO water, ORP in RO water, and H2O2 content in Tap and RO water. Further study based on this result will further investigate foodborne pathogens in the Poultry Industry. [ABSTRACT FROM AUTHOR]