Electrochemically activated water reduces contamination by Salmonella Heidelberg in chicken breasts

Daiane Elisa Wilsmann, Thales Quedi Furian, Daiane Carvalho, Aline Brackmann, Karen Apellanis Borges, Abrahão Carvalho Martins, Daniela Tonini da Rocha, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento

Food Science and Technology International

Published online on March 20, 2025

Abstract

Food Science and Technology International, Ahead of Print.
Salmonellaspp. are one of the most common causes of foodborne disease outbreaks worldwide. Disinfectants are widely used in the food industry to reduce pathogen contamination, but the increase in antimicrobial resistance has reinforced the global need ...