Efficacy of Ultraviolet-C Light to Eliminate Staphylococcus Aureus on Precooked Shredded Bullfrog Back Meat

The aim of this study was to investigate the effect of ultraviolet (UV)‐C treatment on the decrease of the inoculated Staphylococcus aureus population in precooked shredded bullfrog meat. The precooked meat was inoculated with 8 log cfu/g of S. aureus. The packaged bullfrog's back meat was then...

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Veröffentlicht in:	Journal of food safety 2015-08, Vol.35 (3), p.318-323
Hauptverfasser:	Silva, H.L.A., Costa, M.P., Frasao, B.S., Mesquita, E.F.M., Mello, S.C.R.P., Conte-Junior, C.A., Franco, R.M., Miranda, Z.B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Food safety Food science Meat industry Meat products Staphylococcus infections Temperature effects Ultraviolet radiation
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