Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

(2022) Ume Roobab et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Recent Advances in Plasma Technology: Influence of Atmospheric Cold Plasma on Spore Inactivation

(2021) Muhammad Umair et al.   FOOD REVIEWS INTERNATIONAL

Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage

(2021) Hyunah Lee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7

(2021) Amparo Eccoña Sota et al.   Food and Bioprocess Technology

Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review

(2021) Ume Roobab et al.   FOOD REVIEWS INTERNATIONAL

Emerging non-thermal technologies for decontamination of Salmonella in food

(2021) Rathnakumar Kaavya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recovery of high pressure processing (HPP) induced injured Escherichia coli O157:H7 inhibited by Lactobacillus sakei on vacuum-packed ground beef

(2021) Longfeng Wang et al.   Food Bioscience

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)

(2021) Ume Roobab et al.   FOOD RESEARCH INTERNATIONAL

High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

(2021) Ume Roobab et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

High-Pressure Processing for Sustainable Food Supply

(2021) Brera Ghulam Nabi et al.   Sustainability

Effects of high pressure processing on microbial, textural and sensory properties of low-salt emulsified beef sausage

(2021) Yingchun Zhu et al.   FOOD CONTROL

High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product

(2020) S. Balamurugan et al.   FOOD CONTROL

Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storage

(2020) Barun Yadav et al.   JOURNAL OF FOOD SCIENCE

Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing

(2020) Anna C. S. Porto-Fett et al.   Microorganisms

Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology

(2020) Hong Zhuang et al.   Innovative Food Science & Emerging Technologies

Inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment

(2020) Si Hyeon Roh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham

(2020) Aida Pérez-Baltar et al.   Foods

Plasma-assisted preservation of breast chicken fillets in essential oils-containing marinades

(2020) Amirhossein Sahebkar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers

(2020) Eun Song Lee et al.   Applied Sciences-Basel

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

(2020) Mojtaba Yousefi et al.   Frontiers in Nutrition

Treatment of beef with gaseous ozone: Physicochemical aspects and antimicrobial effects on heterotrophic microflora and listeria monocytogenes

(2020) Belén Giménez et al.   FOOD CONTROL

Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S.

(2020) Paolo Bonilauri et al.   MEAT SCIENCE

In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

(2019) Hong Zhuang et al.   JOURNAL OF FOOD QUALITY

Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage

(2019) Sang Hui Lee et al.   Innovative Food Science & Emerging Technologies

Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties

(2019) Yue Gao et al.   Innovative Food Science & Emerging Technologies

Atmospheric Cold Plasma and Peracetic Acid–Based Hurdle Intervention To Reduce Salmonella on Raw Poultry Meat

(2019) SHREYAK CHAPLOT et al.   JOURNAL OF FOOD PROTECTION

Cold plasma treatment of ready-to-eat ham: Influence of process conditions and storage on inactivation of Listeria innocua

(2019) Barun Yadav et al.   FOOD RESEARCH INTERNATIONAL

The effects of atmospheric cold plasma on inactivation of Listeria monocytogenes and Staphylococcus aureus and some quality characteristics of pastırma—A dry-cured beef product

(2019) Veli Gök et al.   Innovative Food Science & Emerging Technologies

Effect of lactic acid spray on microbial and quality parameters of buffalo meat

(2019) Adeel Manzoor et al.   MEAT SCIENCE

Effects of Ozone Treatment on Microbiological Quality and Physicochemical Properties of Turkey Breast Meat

(2019) Ufuk Gokce Ayranci et al.   OZONE-SCIENCE & ENGINEERING

Cold plasma treated thyme essential oil/silk fibroin nanofibers against Salmonella Typhimurium in poultry meat

(2019) Lin Lin et al.   Food Packaging and Shelf Life

Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.

(2019) Paolo Bonilauri et al.   MEAT SCIENCE

Survival Evaluation of Salmonella and Listeria monocytogenes on Selective and Nonselective Media in Ground Chicken Meat Subjected to High Hydrostatic Pressure and Carvacrol

(2019) SHIHYU CHUANG et al.   JOURNAL OF FOOD PROTECTION

Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast

(2019) Mariana Cap et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety

(2019) Xinyu Liao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies

(2019) Rkia Moutiq et al.   MEAT SCIENCE

Production of characteristic volatile markers and their relation to Staphylococcus aureus growth status in pork

(2019) K.L. Hu et al.   MEAT SCIENCE

Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review

(2019) R. Pandiselvam et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Application of chlorine dioxide and peroxyacetic acid during spray chilling as a potential antimicrobial intervention for beef carcasses

(2019) Chawalit Kocharunchitt et al.   FOOD MICROBIOLOGY

Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets

(2018) Anthoula A. Argyri et al.   FOOD MICROBIOLOGY

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef

(2018) Alexandros Ch Stratakos et al.   FOOD MICROBIOLOGY

Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage

(2018) L. Mizi et al.   Innovative Food Science & Emerging Technologies

Disinfection of chicken fillets in packages with atmospheric cold plasma: effects of treatment voltage and time

(2018) J.M. Wang et al.   JOURNAL OF APPLIED MICROBIOLOGY

Methicillin-Resistant Staphylococcus aureus in Poultry and Poultry Meat: A Meta-Analysis

(2018) CLAUDIA M. RIBEIRO et al.   JOURNAL OF FOOD PROTECTION

Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C

(2018) S. BALAMURUGAN et al.   JOURNAL OF FOOD PROTECTION

Advanced meat preservation methods: A mini review

(2018) Ubaid ur Rahman et al.   JOURNAL OF FOOD SAFETY

Effect of cold atmospheric pressure plasma treatment on inactivation of Campylobacter jejuni on chicken skin and breast fillet

(2018) Marko Rossow et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ozone based food preservation: a promising green technology for enhanced food safety

(2018) R. Pandiselvam et al.   OZONE-SCIENCE & ENGINEERING

Inactivation of Salmonella Typhimurium and Listeria monocytogenes on ham with nonthermal atmospheric pressure plasma

(2018) Karolina Anna Lis et al.   PLoS One

Knowledge gaps in control of Campylobacter for prevention of campylobacteriosis

(2018) I. Hansson et al.   Transboundary and Emerging Diseases

Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging

(2018) Alex Augusto Gonçalves et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In-package cold plasma technologies

(2018) N.N. Misra et al.   JOURNAL OF FOOD ENGINEERING

Effects of the treatment parameters on the efficacy of the inactivation of Salmonella contaminating boiled chicken breast by in-package atmospheric cold plasma treatment

(2018) Si Hyeon Roh et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A review on microbiological decontamination of fresh produce with nonthermal plasma

(2017) C. Pignata et al.   JOURNAL OF APPLIED MICROBIOLOGY

Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods

(2017) Evelyn et al.   JOURNAL OF FOOD ENGINEERING

Effect of combination of ozonation and vacuum packaging on shelf life extension of fresh chicken legs during storage under refrigeration

(2017) Ioanna N. Gertzou et al.   JOURNAL OF FOOD ENGINEERING

Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking

(2017) Shengqian Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin

(2017) A. Bauer et al.   MEAT SCIENCE

Applications of cold plasma technology for microbiological safety in meat industry

(2017) N.N. Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Cold Plasma on Surface, Thermal and Antimicrobial Release Properties of Chitosan Film

(2017) S.K. Pankaj et al.   Journal of Renewable Materials

Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage

(2017) S.M. Castro et al.   Food Bioscience

In-Package Inactivation of Pathogenic and Spoilage Bacteria Associated with Poultry Using Dielectric Barrier Discharge-Cold Plasma Treatments

(2016) Michael J. Rothrock et al.   CURRENT MICROBIOLOGY

Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600MPa HPP combined with 38–70°C: Comparing with thermal processing and estimating the energy requirements

(2016) Evelyn et al.   FOOD AND BIOPRODUCTS PROCESSING

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

(2016) Jiamei Wang et al.   FOOD MICROBIOLOGY

Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage

(2016) Yijing Zhou et al.   FOOD MICROBIOLOGY

Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma

(2016) Haelim Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content

(2016) Isabela Rodrigues et al.   Innovative Food Science & Emerging Technologies

High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry

(2016) Evelyn et al.   Innovative Food Science & Emerging Technologies

Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors

(2016) Vijay K. Juneja et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Dielectric barrier discharge atmospheric cold plasma inhibits Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in Romaine lettuce

(2016) Sea C. Min et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Vacuum Packaged Mutton Patties: Comparative Effects of High Pressure Processing and Irradiation

(2016) Rituparna Banerjee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat

(2016) Muhlisin Muhlisin et al.   Korean Journal for Food Science of Animal Resources

Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat

(2016) María J. Cantalejo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat

(2016) Ferdaous Zouaghi et al.   MEAT SCIENCE

Validation of a 2 Percent Lactic Acid Antimicrobial Rinse for Mobile Poultry Slaughter Operations

(2016) KAREN M. KILLINGER et al.   JOURNAL OF FOOD PROTECTION

Corona discharge plasma jet for inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on inoculated pork and its impact on meat quality attributes

(2015) Soee Choi et al.   ANNALS OF MICROBIOLOGY

Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat

(2015) Amreeta Sarjit et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ReducingCampylobacternumbers on chicken carcasses using lactic acid in processing plants

(2015) Dean Burfoot et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison between different D-Dimer cutoff values to assess the individual risk of recurrent venous thromboembolism: analysis of results obtained in the DULCIS study

(2015) G. Palareti et al.   International Journal of Laboratory Hematology

Physics of Fresh Produce Safety: Role of Diffusion and Tissue Reaction in Sanitization of Leafy Green Vegetables with Liquid and Gaseous Ozone-Based Sanitizers

(2015) MYKOLA V. SHYNKARYK et al.   JOURNAL OF FOOD PROTECTION

Nonthermal Plasma System for Extending Shelf Life of Raw Broiler Breast Fillets

(2015)   Transactions of the ASABE

Technologies and Mechanisms for Safety Control of Ready-to-eat Muscle Foods: An Updated Review

(2014) Jiang Jiang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Reductions of Shiga Toxin–Producing Escherichia coli and Salmonella Typhimurium on Beef Trim by Lactic Acid, Levulinic Acid, and Sodium Dodecyl Sulfate Treatments

(2014) TONG ZHAO et al.   JOURNAL OF FOOD PROTECTION

Effect of microbial loading on the efficiency of cold atmospheric gas plasma inactivation of Salmonella enterica serovar Typhimurium

(2011) A. Fernández et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Assessment of Dipping Treatment with Various Lactic Acid or Sodium Benzoate Concentrations to Extend the Shelf-life of Spent Hen Breast Meats

(2011) Ja-Gyeong Gu et al.   Korean Journal for Food Science of Animal Resources

High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham

(2007) Begonya Marcos et al.   FOOD MICROBIOLOGY