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. 2019 May;82(5):878-888.
doi: 10.4315/0362-028X.JFP-18-377.

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

Shreyak Chaplot  1 , Barun Yadav  1 , Byeonghwa Jeon  2 , M S Roopesh  1
Affiliations
Free article

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

Shreyak Chaplot et al. J Food Prot. 2019 May.
Free article

Abstract

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.

Keywords: Atmospheric cold plasma; Peracetic acid; Poultry processing.

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