Inactivation of Escherichia coli on Romaine Lettuce Using a Gas‐Phase Hydroxyl‐Radical Process: From Laboratory Scale to Commercial Processing
The following reports on the efficacy of a gas‐phase hydroxyl radical‐based process for decontaminating shredded lettuce on a laboratory and simulated commercial scale. The process is based on the ultraviolet light at 254 nm UV‐C‐mediated degradation of hydrogen peroxide mist and ozone gas to genera...
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Veröffentlicht in: | Journal of food processing and preservation 2024-06, Vol.2024 (1) |
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Sprache: | eng |
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