Electrochemically activated water reduces contamination by Salmonella Heidelberg in chicken breasts
Food Science and Technology International
Published online on March 20, 2025
Abstract
Food Science and Technology International, Volume 32, Issue 5, Page 542-547, July 2026.
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 ...
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 ...