Ultrasound-assisted plasma-activated water for bacterial inactivation in poultry industry

• Main Authors: Tanitta Royintarat, Eun Ha Choi, Phisit Seesuriyachan, Wassanai Wattanutchariya
• Format: Conference Proceeding
• Published: 2019
• Subjects: Computer Science; Engineering
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85069057485&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/65521
• Institution: Chiang Mai University

© 2019 IEEE. Normally, the slaughtering process in the poultry industry always uses chlorine solution to reduce pathogenic bacteria. However, use of chlorine in the food industry has some adverse effects, such as cross-contamination, low-efficiency sterilization, and other human health concerns beca...