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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2015
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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 |