Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin

• Main Authors: Tanitta Royintarat, Eun Ha Choi, Dheerawan Boonyawan, Phisit Seesuriyachan, Wassanai Wattanutchariya
• Format: Journal
• Published: 2020
• Subjects: Multidisciplinary
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85078839755&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/68594
• Institution: Chiang Mai University

© 2020, The Author(s). In general, the poultry industry uses 0.5–1 ppm chlorine solution in the meat sanitization process. However, chlorine can react with organic material and produce halogenated organic compounds, notably chloroform, which causes bladder and rectal cancer in humans. For this reaso...