Added insult to injury? The response of meat-associated pathogens to proposed antimicrobial interventions
Maitiú Marmion,
Guerrino Macori,
Soukaina Barroug
et al.
Abstract:Modern requirements for ‘green label’ meat products have led to the design of novel antimicrobial innovations which prioritise quality, safety and longevity. Plasma-functionalised water (PFW), ultraviolet light and natural antimicrobial compositions have been investigated and optimised for control of foodborne pathogens like Campylobacter jejuni and Salmonella enterica serovar Typhimurium. However, given the adaptive mechanisms present in bacteria under external stresses, it is imperative to understand the eff… Show more
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