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)
Hauptverfasser: Hasani, Mahdiyeh, Warriner, Lara Jane, Warriner, Keith
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Sprache:eng
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