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. Four operating conditions were investigated by comparing the sequence of MNB (before PAW or concurrent with PAW) at 2 types of water (RO and Tap water). The effectiveness of PAW/MNB was characterized in terms of chemical properties, consisting of EC pH ORP and H₂O₂ concentration. The measurements of EC ((mS/cm) showed that the treatment with MNB before PAW on tap water produced the highest amount of EC, which is  222.33 mS/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 with 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 amount of H₂O₂concentration, which is 6.13 mg/L. This study concludes that the sequence of MNB and PAW treatment, as well as 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 be further investigated on food-borne pathogens in the Poultry Industry.