Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients

The addition of contaminated powdered spices and seasonings to finished products which do not undergo further processing represents a significant concern for food manufacturers. To reduce the incidence of bacterial contamination, seasoning ingredients should be subjected to a decontamination process...

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Detalles Bibliográficos
Autores principales: Nyhan, Laura, Przyjalgowski, Milosz, Lewis, Liam, Begley, Máire, Callanan, Michael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068219/
https://www.ncbi.nlm.nih.gov/pubmed/33917815
http://dx.doi.org/10.3390/foods10040797

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068219/
https://www.ncbi.nlm.nih.gov/pubmed/33917815
http://dx.doi.org/10.3390/foods10040797

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