Inactivation of Escherichia coli Population on Fruit Surfaces Using Ultraviolet-C Light: Influence of Fruit Surface Characteristics

Food and Bioprocess Technology

Volumn 6, Issue 11, 2013, Pages 2959-2973

  Syamaladevi, Roopesh M ^a   Lu, Xiaonan ^a   Sablani, Shyam S ^a   Insan, Sunil Kumar ^a   Adhikari, Achyut ^a   Killinger, Karen ^a   Rasco, Barbara ^a   Dhingra, Amit ^a   Bandyopadhyay, Amit ^b   Annapure, Uday ^c  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Washington State University   (United States)

^c INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Atomic force microscopy; FT IR spectroscopy; Scanning electron microscopy; Surface disinfection; Surface morphology

Indexed keywords

ATOMIC FORCE MICROSCOPY; DISINFECTION; ESCHERICHIA COLI; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MORPHOLOGY; PHOSPHOLIPIDS; SCANNING ELECTRON MICROSCOPY; SURFACE MORPHOLOGY; SURFACE ROUGHNESS;

FTIR SPECTROSCOPY; INACTIVATION OF MICROORGANISMS; MICROBIAL INACTIVATION KINETICS; PROTEIN SECONDARY STRUCTURE; SPREADING COEFFICIENTS; SURFACE CHARACTERISTICS; SURFACE DISINFECTION; ULTRAVIOLET-C LIGHTS;

FRUITS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; PRUNUS PERSICA; PYRUS;

EID: 84883440814     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0989-0     Document Type: Article

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