Applications of water activated by ozone, electrolysis, or gas plasma for microbial decontamination of raw and processed meat

A raw or processed meat product can be a breeding ground for spoilage bacteria ( Enterobacteriaceae, Lactobacillus spp., Pseudomonas etc.). Failure of decontamination results in food quality loss and foodborne illnesses caused by pathogens such as Salmonella, Escherichia coli, Staphylococcus aureus , Listeria monocytogenes . Often, processors decontaminate the carcass using cheap chemicals artificial antimicrobial agents not listed on ingredient list, which is discouraged health-conscious consumers. Foods with clean labels became more popular during COVID-19 pandemic, led consumers to choose healthier ingredients. Novel methods controlling improving safety are constantly being discovered. This review focuses novel means electrochemically activate water that investigated sanitizing agent carcasses processing area production at end. Water activated non-thermal techniques ozonation, electrolysis, cold plasma technologies. Recent studies showed these liquids powerful tools reducing microbial activity meat. For instance, plasma-activated used enhance microbiological avoid negative effects direct gaseous organoleptic aspects products. In addition, electrolyzed technology offers hurdle enhancement combining strategies have great potential. Ozonation another way activating provides very convenient control finds several recent applications aqueous ozone decontamination. These solutions highly reactive non-conventional industry related because their antiviral impact. The present highlights efficacy activated-water via solutions.