Inactivation of Salmonella on tainted foods: using blue light to disinfect cucumbers and processed meat products

Foodborne illness resulting from infectious organisms occurring in vegetables and processed meat is a serious health concern in the United States. Improved and cost‐effective techniques for disinfection are needed. Visible light in the blue range (405 nm) was administered to processed meat that had...

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Detalles Bibliográficos
Autores principales: Guffey, J. Stephen, Payne, William C., Motts, Susan D., Towery, Pam, Hobson, Todd, Harrell, Grafton, Meurer, Logan, Lancaster, Kristoffer
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090652/
https://www.ncbi.nlm.nih.gov/pubmed/27826438
http://dx.doi.org/10.1002/fsn3.354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5090652/
https://www.ncbi.nlm.nih.gov/pubmed/27826438
http://dx.doi.org/10.1002/fsn3.354

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