The Efficiency of UVC Radiation in the Inactivation of Listeria monocytogenes on Beef-Agar Food Models

The aim of this study is to evaluate the eff ect of meat content and surface smoothness on the deactivation of Listeria monocytogenes in beef-agar food models achieved by shortwave ultraviolet (UVC) light. Food models with various meat contents were made using chopped beef slices and agar solution....

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Hlavní autoři:	Amir M. Hamidi-Oskouei, Christian James, Stephen James
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	University of Zagreb Faculty of Food Technology and Biotechnology 2015-01-01
Edice:	Food Technology and Biotechnology
Témata:	Listeria monocytogenes shortwave ultraviolet light (UVC) microbial deactivation ready-to-eat beef surface analysis nonthermal decontamination
On-line přístup:	https://hrcak.srce.hr/file/206934
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