Inactivation of Escherichia Coli O157: H7 and Salmonella Enterica on Blueberries in Water Using Ultraviolet Light

Journal of Food Science

Volumn 80, Issue 7, 2015, Pages M1532-M1537

  Liu, Chuhan ^a   Huang, Yaoxin ^a   Chen, Haiqiang ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

Blueberry; Escherichia coli O157:H7; Salmonella; UV light

Indexed keywords

CHLORINE; DODECYL SULFATE SODIUM; LEVULINIC ACID; WATER;

BACTERIAL COUNT; BLUEBERRY; CHEESE; CHEMISTRY; DRUG EFFECTS; ESCHERICHIA COLI O157; HEAT; LIGHT; MICROBIOLOGY; PROCEDURES; RADIATION RESPONSE; SALMONELLA ENTERICA; ULTRAVIOLET RADIATION; WASTE MANAGEMENT; WHEY;

BLUEBERRY PLANT; CHEESE; CHLORINE; COLONY COUNT, MICROBIAL; DECONTAMINATION; ESCHERICHIA COLI O157; HOT TEMPERATURE; LEVULINIC ACIDS; LIGHT; SALMONELLA ENTERICA; SODIUM DODECYL SULFATE; ULTRAVIOLET RAYS; WATER; WATER MICROBIOLOGY; WHEY;

EID: 84947484597     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12910     Document Type: Article

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