UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth

This investigation established the process criteria for using UV-C light and mild heat (UV-H treatment) to inactivate 5-Log(10) cycles (performance criterion) of common foodborne pathogen populations, Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus, when i...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Biomed Res Int
Egile Nagusiak: Gouma, M., Gayán, E., Raso, J., Condón, S., Álvarez, I.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Hindawi Publishing Corporation 2015
Gaiak:
Research Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC4619797/
https://ncbi.nlm.nih.gov/pubmed/26539493
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2015/436030
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