Controlling Microbial Safety Challenges of Meat Using High Voltage Atmospheric Cold Plasma
نویسندگان
چکیده
منابع مشابه
Controlling Microbial Safety Challenges of Meat Using High Voltage Atmospheric Cold Plasma
Atmospheric cold plasma (ACP) is a non-thermal technology, effective against a wide range of pathogenic microorganisms. Inactivation efficacy results from plasma generated reactive species. These may interact with any organic components in a test matrix including the target microorganism, thus food components may exert a protective effect against the antimicrobial mode of action. The effect of ...
متن کاملMicrobial Decontamination of Spices Using Cold Plasma
Most of spices are produced using traditional systems. In unsanitary conditions, spices can contain large numbers of pathogenic microbes such as bacteria, molds and yeasts. Some microorganisms are known as human pathogens, which need disinfection mechanisms that minimize their potential harms to active substances in spices. Use of contaminated spices in foods can significantly decrease the shel...
متن کاملIn package inactivation of Bacillus atrophaeus spores using high voltage atmospheric cold plasma
Introduction: Hospital acquired infections are of a great concern, considering a large number of infections reported every year. Sterilization is an important step in healthcare industry that is attained by utilizing conventional sterilization approaches. It includes heat treatment, use of chemicals like ethylene oxide, hydrogen peroxide, and gamma radiation. These methods have drawbacks such a...
متن کاملUse of Atmospheric Pressure Cold Plasma for Meat Industry
Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteu...
متن کاملMicrobial challenges of poultry meat production.
Food safety and shelf-life are both important microbial concerns in relation to broiler meat production. Focus is mainly placed on the absence or control of potentially pathogenic microbes such as Salmonella spp. and Campylobacter spp. but, from the commercial point of view, other spoilage bacteria also play a role as potential threats. Regarding food safety, the primary target should be the pr...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Frontiers in Microbiology
سال: 2016
ISSN: 1664-302X
DOI: 10.3389/fmicb.2016.00977