Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

We have compared the efficacy of continuous ultraviolet (UV‐C) (254 nm) and pulsed UV light in reducing the viability of Salmonella Enteritidis, Listeria monocytogenes, Staphylococcus aureus, enterohemorrhagic Escherichia coli, Pseudomonas spp., Brochothrix thermospacta, Carnobacterium divergens, an...

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Detalles Bibliográficos
Autores principales: McLeod, Anette, Hovde Liland, Kristian, Haugen, John‐Erik, Sørheim, Oddvin, Myhrer, Kristine S., Holck, Askild L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6084340/
https://www.ncbi.nlm.nih.gov/pubmed/30122794
http://dx.doi.org/10.1111/jfs.12421

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6084340/
https://www.ncbi.nlm.nih.gov/pubmed/30122794
http://dx.doi.org/10.1111/jfs.12421

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