Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods.

Gayán, Elisa

Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods. [electronic resource] - Food microbiology Dec 2016 - 13-20 p. digital

Publication Type: Journal Article

1095-9998

10.1016/j.fm.2016.06.011 doi


Colony Count, Microbial
Disinfection--methods
Escherichia coli O157--physiology
Food Irradiation
Food Microbiology--methods
Food Safety
Fruit and Vegetable Juices--microbiology
Hot Temperature
Listeria monocytogenes--physiology
Microbial Viability--radiation effects
Models, Biological
Salmonella typhimurium--physiology
Staphylococcus aureus--physiology
Ultraviolet Rays
Vegetables--microbiology