Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces

International Journal of Food Microbiology

Volumn 159, Issue 3, 2012, Pages 267-273

  Haughton, Pippa N ^a   Grau, Elena Gomez ^b   Lyng, James ^a   Cronin, Denis ^a   Fanning, Seamus ^a   Whyte, Paul ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Campylobacter; Chicken; Contact surfaces; Decontamination; Food safety; High intensity near ultraviolet visible (NUV vis) light

Indexed keywords

ARTICLE; BACTERIAL COUNT; BACTERIAL SURVIVAL; CAMPYLOBACTER; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; CHICKEN MEAT; CONTROLLED STUDY; ENTEROBACTERIACEAE; MICROBIAL CONTAMINATION; NONHUMAN; SURFACE PROPERTY; ULTRAVIOLET RADIATION; WASTE MANAGEMENT;

ANIMALS; BACTERIAL LOAD; CAMPYLOBACTER; CHICKENS; COLONY COUNT, MICROBIAL; DECONTAMINATION; FOOD MICROBIOLOGY; LIGHT; MEAT; TIME FACTORS; ULTRAVIOLET RAYS;

CAMPYLOBACTER; CAMPYLOBACTER COLI; CAMPYLOBACTER JEJUNI; ENTEROBACTERIACEAE;

EID: 84868018837     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.09.006     Document Type: Article

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