Literature DB >> 31017813

Atmospheric Cold Plasma and Peracetic Acid-Based Hurdle Intervention To Reduce Salmonella on Raw Poultry Meat.

Shreyak Chaplot1, Barun Yadav1, Byeonghwa Jeon2, M S Roopesh1.   

Abstract

HIGHLIGHTS: Atmospheric cold plasma and peracetic acid-based hurdle approach for safety of poultry products was evaluated. Study demonstrates a significant synergetic approach to reducing Salmonella on raw poultry. Hurdle approach shows promising bacterial reduction but requires further optimization.

Entities:  

Keywords:  Atmospheric cold plasma; Peracetic acid; Poultry processing

Mesh：

Substances：

Year:  2019        PMID： 31017813     DOI： 10.4315/0362-028X.JFP-18-377

Source DB:  PubMed          Journal:  J Food Prot        ISSN： 0362-028X            Impact factor:   2.077


  3 in total

Review 1.  Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma.

Authors:  Ume Roobab; James S Chacha; Afeera Abida; Sidra Rashid; Ghulam Muhammad Madni; Jose Manuel Lorenzo; Xin-An Zeng; Rana Muhammad Aadil
Journal:  Foods       Date:  2022-07-22

Review 2.  Recent Advances and Potential Applications of Atmospheric Pressure Cold Plasma Technology for Sustainable Food Processing.

Authors:  Ximena Yepez; Alba E Illera; Haci Baykara; Kevin Keener
Journal:  Foods       Date:  2022-06-22

3.  Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets.

Authors:  Maria C Giannakourou; Stylianos Poulis; Spyridon J Konteles; Akrivi Dipla; Vladimiros P Lougovois; Vassiliki Kyrana; Charalampos Proestos; Vassilia J Sinanoglou
Journal:  Molecules       Date:  2021-05-06       Impact factor: 4.411
  3 in total

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