Microwave‐Discharge Generated Plasma Functionalized Water as an Intervention Technology for Microbiological Safety in the Fresh Poultry‐Processing Industry

ABSTRACT

The poultry meat industry faces significant safety challenges from Campylobacter spp and Salmonella spp contaminations. This research proposes plasma‐functionalized water (PFW) to control these pathogens, aligning with the processing practices and speeds in high‐throughput poultry‐processing chains. Plasma‐generation time, water volume, and contact time are key plasma process parameters controlling the antimicrobial efficacy and chemical profile of PFW. Campylobacter spp and Salmonella spp are reduced below microbial detection limits and lose total metabolic activity. In the presence of poultry meat residues, extension of contact time is required to improve bacterial inactivation. PFW can retain its antimicrobial potential at scalding temperatures. PFW is proposed to flexibly sustain microbial safety in different critical poultry processing chain stages like washing and scalding.