Pulsed-Light Inactivation of Food-Related Microorganisms
AUTOR(ES)
Rowan, N. J.
FONTE
American Society for Microbiology
RESUMO
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 log10 orders with 200 light pulses (pulse duration, ∼100 ns) of low or high UV content, respectively (P < 0.001).
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=91180Documentos Relacionados
- Efficacy of ozonated water against various food-related microorganisms.
- Acceptance of nanotechnology applications and satisfaction with food-related life in southern Chile
- Antagonistic activity of the food-related filamentous fungus Penicillium nalgiovense by the production of penicillin.
- Socioeconomic and food‐related physical characteristics of the neighbourhood environment are associated with body mass index
- The gender role in the relationship between food-related perceived resources and quality of life among ecuadorian elderly