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A zap of cold plasma reduces harmful bacteria on raw chicken

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A new study by food safety researchers at Drexel University demonstrates that plasma can be an effective method for killing pathogens on uncooked poultry. The proof-of-concept study was published in the January issue of the Journal of Food Protection.

Although recent high-profile outbreaks of foodborne illness have involved contaminated fresh produce, the most common source of harmful bacteria in food is uncooked poultry and other meat products. The bacteria responsible for most foodborne illnesses, Campylobacter and Salmonella, are found on upwards of 70 percent of chicken meat tested.

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