UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth

This investigation established the process criteria for using UV-C light and mild heat (UV-H treatment) to inactivate 5-Log(10) cycles (performance criterion) of common foodborne pathogen populations, Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus, when i...

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Detalles Bibliográficos
Autores principales: Gouma, M., Gayán, E., Raso, J., Condón, S., Álvarez, I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4619797/
https://www.ncbi.nlm.nih.gov/pubmed/26539493
http://dx.doi.org/10.1155/2015/436030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4619797/
https://www.ncbi.nlm.nih.gov/pubmed/26539493
http://dx.doi.org/10.1155/2015/436030

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