High voltage atmospheric cold plasma technology as a food safety intervention for decontamination of cutting tools during ready-to-eat poultry meat slicing-Reference-Cited by-同舟云学术

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High voltage atmospheric cold plasma technology as a food safety intervention for decontamination of cutting tools during ready-to-eat poultry meat slicing

Published:2022-08 Issue: Volume:80 Page:103065
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Souza Vanessa R.,Illera Alba E.,Keener Kevin M.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference31 articles.

1. Physical decontamination strategies for meat;Bacon,2005

2. Inactivation of bacteria using dc corona discharge: Role of ions and humidity;Dobrynin;New Journal of Physics,2011

3. Mechanisms of inactivation by high-voltage atmospheric cold plasma differ for Escherichia coli and Staphylococcus aureus;Han;Applied and Environmental Microbiology,2016

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1. Cold plasma: A success road to mycotoxins mitigation and food value edition;Food Chemistry;2024-07

2. Impact of sustainable emerging cold plasma technology on the optical properties of foods;Food Bioscience;2024-06

3. Avenues for non-conventional robotics technology applications in the food industry;Food Research International;2023-11

4. Trends in Food Pathogens Risk Attenuation;Microorganisms;2023-08-06

5. Knife Decontamination by Cold Water Treatment Supplemented with InspexxTM 210—A Validation Study in an Abattoir;Hygiene;2023-06-28

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