Inactivation of food spoilage fungi by ultra violet (UVC) irradiation

International Journal of Food Microbiology

Volumn 129, Issue 1, 2009, Pages 74-77

  Begum, Mariam ^a,b   Hocking, Ailsa D ^a,b   Miskelly, Di ^b  

^a CSIRO   (Australia)

^b Value Added Wheat   (Australia)

Author keywords

Fungi; Inactivation; Spore; Ultraviolet irradiation; UVC

Indexed keywords

AGAR;

ARTICLE; ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; EUROTIUM RUBRUM; FOOD PROCESSING; FOOD SPOILAGE; FUNGUS; FUNGUS GROWTH; FUNGUS SPORE; LIQUID CULTURE; MEMBRANE FILTER; NONHUMAN; PENICILLIUM; RADIATION DOSE; SURVIVAL RATE; ULTRAVIOLET IRRADIATION;

ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CULTURE MEDIA; EUROTIUM; FOOD CONTAMINATION; FOOD IRRADIATION; FOOD MICROBIOLOGY; MITOSPORIC FUNGI; PENICILLIUM; SPECIES SPECIFICITY; SPORES, FUNGAL; TIME FACTORS; ULTRAVIOLET RAYS;

ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; EUROTIUM RUBRUM; FUNGI; PENICILLIUM CORYLOPHILUM;

EID: 57749206797     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.11.020     Document Type: Article

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