Optimization of Plasma-activated Water and Validation of a Potential Surrogate for Salmonella for Future Egg Washing Processes
Plasma-activated water (PAW) is considered a novel sanitizer for the food industry due to the antimicrobial mechanisms exhibited by reactive oxygen and nitrogen species. The plasma operation parameters can affect the chemistry of PAW and can therefore influence its microbial inactivation efficacy. T...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-01-01
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| Series: | Journal of Food Protection |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X22000412 |