領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
In recent years, advancements in the social economy and increases in societal productivity have intensified the focus on food quality, safety, and nutritional standards. A central challenge in advancing the food industry is improving food quality and safety at all stages of processing. Recent foodborne disease outbreaks have served as a critical alert, elevating food safety to a paramount concern globally. Pathogenic bacteria, particularly Salmonella, are primary contributors to foodborne illnesses, with Salmonella posing significant risks. It is a prevalent cause of food poisoning and a primary source of foodborne illness outbreaks. This review explores the dangers posed by foodborne illnesses specifically Salmonella, presenting an overview of the preparation of plasma-activated water. It elucidates the physical and chemical properties of plasma-activated water and reviews its mechanism for deactivating pathogens and its effectiveness against Salmonella in beef rump meat. The potential use of plasma-activated water in the food industry is also discussed.
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