@article{Ouyang2024, 
author = {Xiao Ouyang and Lina Huang and Huitao Liu and Peng Chen},
title = {Salmonella inactivation on beef rump by plasma-activated water: a review},
year = {2024},
journal = {Food Science of Animal Products},
volume = {2},
number = {1},
pages = {9240051},
keywords = {foodborne illness, Salmonella, plasma, plasma-activated water, physical-chemical properties, beef rump},
url = {https://www.sciopen.com/article/10.26599/FSAP.2024.9240051},
doi = {10.26599/FSAP.2024.9240051},
abstract = {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.}
}