Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion

Decontamination of Pathogenic and Spoilage Bacteria on Pork and Chicken Meat by Liquid Plasma Immersion

In this research, we aimed to reduce the bacterial loads of <i>Salmonella</i> Enteritidis, <i>Salmonella</i> Typhimurium, <i>Escherichia coli</i>, <i>Campylobacter jejuni</i>, <i>Staphylococcus aureus</i>, and <i>Pseudomonas aeruginos...

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Bibliographic Details
Main Authors: Peeramas Sammanee, Phakamas Ngamsanga, Chalita Jainonthee, Vena Chupia, Choncharoen Sawangrat, Wichan Kerdjana, Kanninka Na Lampang, Tongkorn Meeyam, Duangporn Pichpol
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
foodborne pathogen
shelf-life
meat
cold plasma technology
decontamination
Online Access:https://www.mdpi.com/2304-8158/11/12/1743

Internet

https://www.mdpi.com/2304-8158/11/12/1743

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