Ultraviolet light and Ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods

International Journal of Food Microbiology

Volumn 167, Issue 1, 2013, Pages 96-102

  Birmpa, Angeliki ^a   Sfika, Vasiliki ^b   Vantarakis, Apostolos ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b Ministry of Rural Development and Food   (Greece)

Author keywords

Color; Fresh cut vegetables fruits; Microbiological quality; Non thermal technologies

Indexed keywords

CHLORINE; HYDROGEN PEROXIDE;

ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIUM; COLONY FORMING UNIT; CONTROLLED STUDY; DISINFECTION; ESCHERICHIA COLI; FOOD; FOOD BIOTECHNOLOGY; FOOD COLOR; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PROCESSING; INOCULATION; LETTUCE; LISTERIA INNOCUA; MICROORGANISM; NONHUMAN; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS; STRAWBERRY; ULTRASOUND; ULTRAVIOLET RADIATION; WASTE MANAGEMENT;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; FRAGARIA X ANANASSA; LACTUCA; LISTERIA INNOCUA; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

EID: 84885180261     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.06.005     Document Type: Article

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