Bactericidal effect of 266 to 279 nm wavelength UVC-LEDs for inactivation of Gram positive and Gram negative foodborne pathogenic bacteria and yeasts

Food Research International

Volumn 97, Issue , 2017, Pages 280-287

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

^a Seoul National University   (South Korea)

Author keywords

Gram negative bacteria; Gram positive bacteria; Pathogens; UVC LED; Wavelength; Yeast

Indexed keywords

DNA; ESCHERICHIA COLI; FOOD MICROBIOLOGY; IRRADIATION; MICROORGANISMS; PATHOGENS; SPOILAGE; WAVELENGTH; YEAST;

ESCHERICHIA COLI O157:H7; FOOD-BORNE PATHOGENIC BACTERIA; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIUM; LISTERIA MONOCYTOGENES; MICROBIAL INACTIVATION; SACCHAROMYCES PASTORIANUS; STAPHYLOCOCCUS AUREUS;

BACTERIA;

BACTERIAL DNA;

CELL MEMBRANE; DNA DAMAGE; FOOD IRRADIATION; FOOD POISONING; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HUMAN; MICROBIAL VIABILITY; MICROBIOLOGY; PATHOGENICITY; RADIATION RESPONSE; ULTRAVIOLET RADIATION;

CELL MEMBRANE; DNA DAMAGE; DNA, BACTERIAL; FOOD IRRADIATION; FOODBORNE DISEASES; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HUMANS; MICROBIAL VIABILITY; ULTRAVIOLET RAYS;

EID: 85018286431     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.04.009     Document Type: Article

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