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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| 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 |