Inactivation of Salmonella enterica by UV-C light Alone and in combination with mild temperatures

Applied and Environmental Microbiology

Volumn 78, Issue 23, 2012, Pages 8353-8361

  Gayan E ^a   Serrano, M J ^a   Raso, J ^a   Alvarez I ^a   Condon S ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ABSORPTION COEFFICIENTS; ABSORPTIVITIES; CELL ENVELOPES; COMBINED TREATMENT; INITIAL POPULATION; LIQUID FOOD; MILD TEMPERATURES; SALMONELLA ENTERICA; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; SEROVAR; SYNERGISTIC EFFECT; WATER ACTIVITY;

FRUIT JUICES; HEAT TREATMENT; THERMAL PROCESSING (FOODS); WATER ABSORPTION; WATER TREATMENT;

SALMONELLA;

ABSORPTION; ABSORPTION COEFFICIENT; BACTERIUM; LIGHT EFFECT; PH; TEMPERATURE EFFECT; ULTRAVIOLET RADIATION;

ARTICLE; CHEMISTRY; CULTURE MEDIUM; MICROBIAL VIABILITY; PH; PHYSIOLOGY; RADIATION EXPOSURE; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; TEMPERATURE; ULTRAVIOLET RADIATION;

CULTURE MEDIA; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM; TEMPERATURE; ULTRAVIOLET RAYS;

SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA ENTERITIDIS;

EID: 84870844179     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02010-12     Document Type: Article

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