date:Sep 20, 2012
sted means, disrupting the Salmonella membranes is one suggestion but the process is not entirely understood.
More research is needed to determine which foodstuffs it can be used on and more understanding of the plasma resistance and the sensory properties of cold plasma products and if it affects the produce quality and shelf life.
When asked about the Salmonella hiding in in microscopic surface structures of some foods, he said: More high powered exposure might get at it, but we have to be c