While several high-profile court cases may have recently emphasized the dangers of contaminated produce, uncooked chicken and other raw meats remain the most common sources of harmful bacteria in food.
Researchers at Drexel University found more than 70 percent of poultry meat tested by food safety contained Campylobacter and Salmonella.
The study found the application of plasma to the raw poultry can effectively reduce or eliminate these harmful bacteria from the meat. Past studies have shown plasma to be effective in reducing pathogens on certain types of produce, but the process has only just been applied to meat. The study treated chicken breast and skinless chicken under a variety of conditions. Researchers also found plasma to be as effective at reducing antibiotic-resistant bacteria as wild strains of bacteria. Plasma greatly reduced pathogen levels in samples with high concentrations of bacteria and eliminated pathogens in samples with lower concentrations.
Because the treatment is heatless the process does not change the appearance or taste of the chicken.
If the process becomes economically viable, consumers can expect safer chicken and an even longer shelf life for produce.
-compiled by George Knaysi
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