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 Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli, Campylobacter jejuni, Staphylococcus aureus, and Pseudomonas aeruginosa in pork and chicken meat with skin by applying cold plasma in a liquid state or liquid plasma. The res...

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Detalles Bibliográficos
Autores principales: Sammanee, Peeramas, Ngamsanga, Phakamas, Jainonthee, Chalita, Chupia, Vena, Sawangrat, Choncharoen, Kerdjana, Wichan, Lampang, Kanninka Na, Meeyam, Tongkorn, Pichpol, Duangporn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222538/
https://www.ncbi.nlm.nih.gov/pubmed/35741942
http://dx.doi.org/10.3390/foods11121743

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222538/
https://www.ncbi.nlm.nih.gov/pubmed/35741942
http://dx.doi.org/10.3390/foods11121743

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