Effect of Optimized UV-LED Technology on Modeling, Inactivation Kinetics and Microbiological Safety in Tomato Juice

This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: <i>Escherichia coli</i> O157:H7 and PB2: <i>Listeria monocytogenes</i>) and determined the microbiological safety of tomato juice processed by UV-LED irradiation and heat treatment. UV-LED processing...

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Principais autores:	Fernando Salazar, Sebastián Pizarro-Oteíza, Sebastián Molinett, Mariela Labbé
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2024-01-01
Series:	Foods
Assuntos:	UV-LED irradiation tomato juice <i>Escherichia coli</i> O157:H7 <i>Listeria monocytogenes</i> Weibull modeling microbiological safety
Acceso en liña:	https://www.mdpi.com/2304-8158/13/3/430
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