Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin

In general, the poultry industry uses 0.5–1 ppm chlorine solution in the meat sanitization process. However, chlorine can react with organic material and produce halogenated organic compounds, notably chloroform, which causes bladder and rectal cancer in humans. For this reason, many industries try...

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Detalles Bibliográficos
Autores principales: Royintarat, Tanitta, Choi, Eun Ha, Boonyawan, Dheerawan, Seesuriyachan, Phisit, Wattanutchariya, Wassanai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6994601/
https://www.ncbi.nlm.nih.gov/pubmed/32005860
http://dx.doi.org/10.1038/s41598-020-58199-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6994601/
https://www.ncbi.nlm.nih.gov/pubmed/32005860
http://dx.doi.org/10.1038/s41598-020-58199-w

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