Simultaneous near-infrared radiant heating and UV radiation for inactivating Escherichia coli O157: H7 and Salmonella enterica serovar typhimurium in powdered red pepper (Capsicum annuum L.)

Applied and Environmental Microbiology

Volumn 79, Issue 21, 2013, Pages 6568-6575

  Ha, Jae Won ^a   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

COMBINATION TREATMENTS; ESCHERICHIA COLI O157; ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENS; QUALITATIVE AND QUANTITATIVE ANALYSIS; RED-PEPPER POWDERS; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; SYNERGISTIC EFFECT;

ESCHERICHIA COLI; SALMONELLA;

INFRARED DEVICES;

DISEASE CONTROL; FOOD QUALITY; INFRARED RADIATION; MICROBIAL ACTIVITY; PATHOGEN; PLANT COMMUNITY; POPULATION DECLINE; SYNERGISM;

PROPIDIUM IODIDE;

ARTICLE; BACTERIAL COUNT; COLOR; ESCHERICHIA COLI O157; EVALUATION STUDY; FOOD CONTAMINATION; FOOD QUALITY; HEAT; MICROBIOLOGY; PEPPER; RADIATION EXPOSURE; SALMONELLA TYPHIMURIUM; TEMPERATURE; TRANSMISSION ELECTRON MICROSCOPY; ULTRASTRUCTURE; ULTRAVIOLET RADIATION;

CAPSICUM; COLONY COUNT, MICROBIAL; COLOR; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD QUALITY; HOT TEMPERATURE; MICROSCOPY, ELECTRON, TRANSMISSION; PROPIDIUM; SALMONELLA TYPHIMURIUM; TEMPERATURE; ULTRAVIOLET RAYS;

EID: 84886914628     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02249-13     Document Type: Article

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