Cold plasma preserves raw chicken

Researchers have found by a study that the use of cold plasma may preserve raw chicken by killing the pathogens which are alive in the uncooked poultry.

Foodborne diseases and illness outbreak have become common now due to contamination at the site of production. The harmful bacteria like Campylobacter and Salmonella are found in nearly three quater of the chicken meat which is being tested.

The researchers wanted to treat the meat to remove the pathogens so that there is no cross contamination during the food preparation. Plasma had been found effective in the past to remove pathogen from vegetables and fruits without cooking.

The effectiveness of the plasma was tested with bacterial species of Salmonella and Campylobacter found on the skinless chicken breast and chicken skin. The plasma effectively killed significant amount of bacteria which ranges from complete elimination to very low count.

However the cost for this found to be high when considered with other practices which are already in use.


This article was posted on 03-Oct-2016.

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