Cold atmospheric pressure plasma treatment of ready-to-eat meat: inactivation of Listeria innocua and changes in product quality

Research output: Contribution to conference › Poster › Research

Standard

Cold atmospheric pressure plasma treatment of ready-to-eat meat : inactivation of Listeria innocua and changes in product quality. / Röd, Sara Katrine Solhøj; Hansen, Flemming; Leipold, Frank; Knøchel, Susanne.

2011. Poster session presented at EFFoST.

Research output: Contribution to conference › Poster › Research

Harvard

Röd, SKS, Hansen, F, Leipold, F & Knøchel, S 2011, 'Cold atmospheric pressure plasma treatment of ready-to-eat meat: inactivation of Listeria innocua and changes in product quality', EFFoST, 20/10/2010.

APA

Röd, S. K. S., Hansen, F., Leipold, F., & Knøchel, S. (2011). Cold atmospheric pressure plasma treatment of ready-to-eat meat: inactivation of Listeria innocua and changes in product quality. Poster session presented at EFFoST.

Vancouver

Röd SKS, Hansen F, Leipold F, Knøchel S. Cold atmospheric pressure plasma treatment of ready-to-eat meat: inactivation of Listeria innocua and changes in product quality. 2011. Poster session presented at EFFoST.

Author

Röd, Sara Katrine Solhøj ; Hansen, Flemming ; Leipold, Frank ; Knøchel, Susanne. / Cold atmospheric pressure plasma treatment of ready-to-eat meat : inactivation of Listeria innocua and changes in product quality. Poster session presented at EFFoST.1 p.

Bibtex

@conference{ae41e473163a45c795b74375446622cb,
title = "Cold atmospheric pressure plasma treatment of ready-to-eat meat: inactivation of Listeria innocua and changes in product quality",
abstract = "Sliced ready-to-eat (RTE) meat products are susceptible to growth of the foodborne pathogenic bacterium, Listeria monocytogenes. Cold atmospheric pressure plasma (CAPP) may be applicable for surface decontamination in sealed bags thus avoiding recontamination. Plasmas (Fig. 1), created in neutral gas by adding energy, are sources of antimicrobial substances including UV photons, charged particles, and, if oxygen is present, reactive oxygen species such as superoxide, hydroxyl radicals, and ozone.",
author = "R{\"o}d, {Sara Katrine Solh{\o}j} and Flemming Hansen and Frank Leipold and Susanne Kn{\o}chel",
year = "2011",
language = "English",
note = "EFFoST ; Conference date: 20-10-2010",

}

RIS

TY - CONF

T1 - Cold atmospheric pressure plasma treatment of ready-to-eat meat

T2 - EFFoST

AU - Röd, Sara Katrine Solhøj

AU - Hansen, Flemming

AU - Leipold, Frank

AU - Knøchel, Susanne

PY - 2011

Y1 - 2011

N2 - Sliced ready-to-eat (RTE) meat products are susceptible to growth of the foodborne pathogenic bacterium, Listeria monocytogenes. Cold atmospheric pressure plasma (CAPP) may be applicable for surface decontamination in sealed bags thus avoiding recontamination. Plasmas (Fig. 1), created in neutral gas by adding energy, are sources of antimicrobial substances including UV photons, charged particles, and, if oxygen is present, reactive oxygen species such as superoxide, hydroxyl radicals, and ozone.

AB - Sliced ready-to-eat (RTE) meat products are susceptible to growth of the foodborne pathogenic bacterium, Listeria monocytogenes. Cold atmospheric pressure plasma (CAPP) may be applicable for surface decontamination in sealed bags thus avoiding recontamination. Plasmas (Fig. 1), created in neutral gas by adding energy, are sources of antimicrobial substances including UV photons, charged particles, and, if oxygen is present, reactive oxygen species such as superoxide, hydroxyl radicals, and ozone.

M3 - Poster

Y2 - 20 October 2010

ER -

ID: 35386528