Using UVC light-emitting diodes at wavelengths of 266 to 279 nanometers to inactivate foodborne pathogens and pasteurize sliced cheese

Applied and Environmental Microbiology

Volumn 82, Issue 1, 2016, Pages 11-17

  Kim, Soo Ji ^a,b   Kim, Do Kyun ^a,b   Kang, Dong Hyun ^a,b  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; LIGHTING; PATHOGENS; PLASTIC FILMS; POLYPROPYLENES; SALMONELLA; ULTRAVIOLET LAMPS;

ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENS; LISTERIA MONOCYTOGENES; POLY-PROPYLENE FILM; RADIATION INTENSITY; REFRIGERATION TEMPERATURES; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; STERILIZATION TECHNOLOGY;

LIGHT EMITTING DIODES;

BACTERIUM; FOOD; MICROBIOLOGY; PATHOGEN; ULTRAVIOLET RADIATION;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM;

ANALYSIS; CHEESE; DEVICES; ESCHERICHIA COLI O157; EVALUATION STUDY; FOOD CONTAMINATION; FOOD CONTROL; FOOD IRRADIATION; GROWTH, DEVELOPMENT AND AGING; HEAT; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; MICROBIOLOGY; PASTEURIZATION; PREVENTION AND CONTROL; PROCEDURES; RADIATION RESPONSE; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; ULTRAVIOLET RADIATION;

CHEESE; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD IRRADIATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; PASTEURIZATION; SALMONELLA TYPHIMURIUM; ULTRAVIOLET RAYS;

EID: 84953853678     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02092-15     Document Type: Article

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