Cold plasma used to kill bacteria on raw chicken

Judging by the number of folks who fall prey to food-borne illness each year, food safety is serious business, especially when you consider that pathogens such as Campylobacter and Salmonella contaminate over 70 percent of the raw chicken meat tested. Now, recent research from a food safety team at Pennsylvania's Drexel University offers proof-of-concept for what may one day be a common approach to preventing food-borne illness from raw poultry and meat products - the use of high-energy, low temperature plasma to eliminate unwanted bacteria while leaving the food basically unchanged.

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