Research Article by Our Faculty Member Prof. Dr. Kamil BOSTAN Published in a Q2-Ranked Journal

A research article entitled “An opportunity for post-harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass” authored by Prof. Dr. Kamil BOSTAN, a faculty member of the Department of Gastronomy and Culinary Arts, has been published in the Q2-ranked International Journal of Food Science and Technology. The study highlights the potential of atmospheric pressure air and helium cold plasma applications in controlling Salmonella Enteritidis in sea bass, offering valuable contributions to post-harvest seafood safety research.