UV-C inactivation of Escherichia coli and dose uniformity on apricot fruit in a commercial setting

Postharvest Biology and Technology

Volumn 95, Issue , 2014, Pages 46-49

  Yan, Ruixiang ^a,c   Mattheis, James ^b   Gurtler, Joshua ^a   Sites, Joseph ^a   Fan, Xuetong ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c National Engineering and Technology Research Center for Preservation of Agricultural Products   (China)

Author keywords

Apricot; Commercial application; Dosimetry; E. coli; Ultraviolet C

Indexed keywords

EID: 84899800905     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2014.04.005     Document Type: Article

References (7)

1. Bialka K.L., Demirci A. Decontamination of Escherichia coli O157:H7 and Salmonella enterica on blueberries using ozone and pulsed UV-light. J. Food Sci. 2007, 72(9):M931-M936.
2. Crisosto C.H., Mitchell F.G., Johnson S. Factors in fresh market stone fruit quality. Postharvest News Inform. 1995, 6(2):17N-21N.
3. Crisosto C.H., Valero D. Harvesting and postharvest handling of peaches for the fresh market. The Peach: Botany, Production and Uses 2008, 575-596. CABI, Wallingford, UK. C.H. Crisosto, D. Valero, D. Layne, D. Bassi (Eds.).
4. Mercier J., Baka M., Reddy B., Corcuff R., Arul J. Shortwave ultraviolet irradiation for control of decay caused by Botrytis cinerea in bell pepper: induced resistance and germicidal effects. J. Am. Soc. Hort. Sci. 2001, 126:128-133.
5. US-FDA, United States Food and Drug Administration PUBLIC LAW 111-353-January 4, 2011 2011, Available from: http://www.fda.gov/Food/FoodSafety/FSMA/ucm247548.htm (accessed 06.11.12).
6. Yaun B.R., Sumner S.S., Eifert J.D., Marcy J.E. Inhibition of pathogens on fresh produce by ultraviolet energy. Int. J. Food Microbiol. 2004, 90:1-8.
7. Yun J., Yan R., Fan X., Gurtler J., Phillips J.G. Fate of E. coli O157:H7, Salmonella spp. and potential surrogate bacteria on apricot fruit following UV-C light. Int. J. Food Microbiol. 2013, 166:356-363.