Inhibition of pathogens on fresh produce by ultraviolet energy.
@article{Yaun2004InhibitionOP, title={Inhibition of pathogens on fresh produce by ultraviolet energy.}, author={Brian R Yaun and Susan S. Sumner and Joseph D. Eifert and Joseph E. Marcy}, journal={International journal of food microbiology}, year={2004}, volume={90 1}, pages={ 1-8 } }
267 Citations
Response of Some Microorganisms to Ultraviolet Treatment on Fresh-cut Pear
- Biology
- 2008
Ultraviolet energy at a wavelength of 253.7 nm (UV-C) was investigated for its microbicidal effects on pear slices with and without peel and inactivation kinetics was successfully fitted using a Weibullian distribution of resistances model.
Efficacy of pulsed UV-light for the decontamination of Escherichia coli O157:H7 and Salmonella spp. on raspberries and strawberries.
- Biology, MedicineJournal of food science
- 2008
Pulsed UV-light has the potential to be used as a decontamination method for raspberries and strawberries and there was no observable damage to the fruits at these UV doses.
UV-C doses to reduce pathogen and spoilage bacterial growth in vitro and in baby spinach.
- Biology
- 2010
Inactivation of Escherichia coli Population on Fruit Surfaces Using Ultraviolet-C Light: Influence of Fruit Surface Characteristics
- ChemistryFood and Bioprocess Technology
- 2012
Ultraviolet-C (UV-C 254 nm) light is a possible alternative for chemical disinfection of fresh fruits. However, studies on the influence of surface characteristics on the kinetics of UV-C…
Ultraviolet-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on organic fruit surfaces.
- Chemistry, MedicineInternational journal of food microbiology
- 2015
Effects of UVC treatment on inactivation of Salmonella enterica and Escherichia coli O 157 : H 7 on grape tomato surface and stem scars , microbial loads , and quality q
- 2014
The purpose of this study was to investigate the effectiveness of ultraviolet-C (UV-C) light inactivation as affected by the location of pathogens on the surface and at stem scars of whole grape…
Inhibitory effects of UV treatment and a combination of UV and dry heat against pathogens on stainless steel and polypropylene surfaces.
- Chemistry, MedicineJournal of food science
- 2012
Results indicate that combined UV and dry heat (50 °C) treatments may be effective for controlling microbial contamination on utensils and cooking equipment surfaces as well as in other related environments.
Ultraviolet light and ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods.
- Biology, MedicineInternational journal of food microbiology
- 2013
Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood
- Biology, MedicineFood science and technology international = Ciencia y tecnologia de los alimentos internacional
- 2016
The results suggest that 6 to 9 kJ/m2 of UV-C could be used for the inactivation of E. coli and B. cereus in these dried fishery products without any changes in sensory quality, however, S. aureus levels on sliced squid will require a combination ofUV-C light and chemical treatment.
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