UV INACTIVATION OF E. COLI O157:H7 IN APPLE CIDER: QUALITY, SENSORY AND SHELF‐LIFE ANALYSIS

@inproceedings{Donahue2005UVIO,
  title={UV INACTIVATION OF E. COLI O157:H7 IN APPLE CIDER: QUALITY, SENSORY AND SHELF‐LIFE ANALYSIS},
  author={Darrell W. Donahue and Nazife Canitez and Alfred A. Bushway},
  year={2005}
}
Increasing concern about food safety following contamination of unpasteurized apple cider with Escherichia coli O157:H7 reinforces the need for using the best technologies in apple cider production. Pasteurization of apple cider with ultraviolet irradiation (UV) is a low-cost alternative to heat pasteurization for small processing operations. UV treatment efficacy applied to raw unpasteurized apple cider was examined through evaluation of physical parameters, exposure time and treatment dosage… CONTINUE READING

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