A combined treatment of UV-light and radio frequency electric field for the inactivation of Escherichia coli K-12 in apple juice

International Journal of Food Microbiology

Volumn 138, Issue 1-2, 2010, Pages 50-55

  Ukuku, Dike O ^a   Geveke, David J ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Apple juice; Escherichia coli; Inactivation; Injury; RFEF; UV absorbing substances; UV light

Indexed keywords

APPLE JUICE; ARTICLE; BACTERIAL SURVIVAL; CELL VIABILITY; CONTROLLED STUDY; ESCHERICHIA COLI K 12; FOOD CONTROL; FOOD MICROBIOTECHNOLOGY; MEMBRANE DAMAGE; NONHUMAN; RADIOFREQUENCY RADIATION; STORAGE TEMPERATURE; ULTRAVIOLET IRRADIATION;

BEVERAGES; CELL MEMBRANE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI K12; FOOD HANDLING; FOOD IRRADIATION; HUMANS; MALUS; MICROBIAL VIABILITY; RADIO WAVES; TEMPERATURE; TIME FACTORS; ULTRAVIOLET RAYS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI K12; MALUS X DOMESTICA;

EID: 76949094150     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.01.004     Document Type: Article

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