Pulsed-Light Inactivation of Food-Related Microorganisms
Disinfection
0404 agricultural biotechnology
Ultraviolet Rays
Food Irradiation
Gram-Negative Bacteria
Colony Count, Microbial
Food Microbiology
04 agricultural and veterinary sciences
Gram-Positive Bacteria
Culture Media
DOI:
10.1128/aem.65.3.1312-1315.1999
Publication Date:
2019-12-19T19:48:30Z
AUTHORS (6)
ABSTRACT
ABSTRACT
The effects of high-intensity pulsed-light emissions of high or low UV content on the survival of predetermined populations of
Listeria monocytogenes
,
Escherichia coli
,
Salmonella enteritidis
,
Pseudomonas aeruginosa
,
Bacillus cereus
, and
Staphylococcus aureus
were investigated. Bacterial cultures were seeded separately on the surface of tryptone soya-yeast extract agar and were reduced by up to 2 or 6 log
10
orders with 200 light pulses (pulse duration, ∼100 ns) of low or high UV content, respectively (
P
< 0.001).
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