The aim of this study was to examine the effectiveness of plasma-activated water (PAW) for
inactivating Pseudomonas deceptionensis CM2 on chicken breasts. Sterile distilled water …

Pseudomonas is considered as the specific spoilage bacteria in meat and meat products.
The purpose of this study was to evaluate the inactivation efficiency and mechanisms of …

Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma
(CAP) using controllable parameters, such as plasma-forming voltage, carrier gas …

Plasma activated water (PAW) is one of the promising technologies for fresh food
disinfection. In this study, PAW was generated by activating water under nonthermal plasma …

Plasma‐activated water (PAW) is an effective disinfectant against a wide range of
microorganisms, but its effect on food products is limited. This study aimed to investigate the …

The effects of surface coating, microbial loading, surface-to-volume ratio, sample stacking,
mixing of samples with romaine lettuce, and shaking of the samples on the inactivation of …

ABSTRACT Eggs in the United States are typically washed using chemical sanitizers such
as quaternary ammonia (QA) or chlorine. Such treatments generate wash water, which could …

Novel nonthermal inactivation technologies have been increasingly popular over the
traditional thermal food processing methods due to their capacity in maintaining microbial …

In recent years, antibiotic resistance has been a potential risk to public health. Cold plasma
is an emerging non-thermal technology in food industry. Plasma-activated water (PAW) has …

In the present study, atmospheric pressure corona discharge plasma jet (CDPJ) was used
for surface microbial decontamination of thin sheets of dried laver, which is commonly used …