Salmonella inactivation on beef rump by plasma-activated water: a review

In recent years, advancements in the social economy and increases in societal productivity have intensified the focus on food quality, safety, and nutritional standards. A central challenge in advancing the food industry is improving food quality and safety at all stages of processing. Recent foodbo...

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Bibliographic Details
Published inFood Science of Animal Products Vol. 2; no. 1; p. 9240051
Main Authors Ouyang, Xiao, Huang, Lina, Liu, Huitao, Chen, Peng
Format Journal Article
LanguageEnglish
Published Tsinghua University Press 01.03.2024
Subjects
beef rump
foodborne illness
physical-chemical properties
plasma
plasma-activated water
salmonella
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Summary:In recent years, advancements in the social economy and increases in societal productivity have intensified the focus on food quality, safety, and nutritional standards. A central challenge in advancing the food industry is improving food quality and safety at all stages of processing. Recent foodborne disease outbreaks have served as a critical alert, elevating food safety to a paramount concern globally. Pathogenic bacteria, particularly Salmonella, are primary contributors to foodborne illnesses, with Salmonella posing significant risks. It is a prevalent cause of food poisoning and a primary source of foodborne illness outbreaks. This review explores the dangers posed by foodborne illnesses specifically Salmonella, presenting an overview of the preparation of plasma-activated water. It elucidates the physical and chemical properties of plasma-activated water and reviews its mechanism for deactivating pathogens and its effectiveness against Salmonella in beef rump meat. The potential use of plasma-activated water in the food industry is also discussed.
ISSN:2958-4124
2958-3780
DOI:10.26599/FSAP.2024.9240051