Inactivation kinetics of Listeria monocytogenes, Salmonellaenterica serovar Typhimurium, and Campylobacter jejuni in ready-to-eat sliced ham using UV-C irradiation

To investigate the applicability of UV-C irradiation on the inactivation of foodborne pathogenic bacteria in ready-to-eat sliced ham, UV-C treatment was evaluated. Irradiation dose required for 90% reduction of the populations of Listeria monocytogenes, Salmonellaenterica serovar Typhimurium, and Ca...

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Veröffentlicht in:	Meat science 2009-12, Vol.83 (4), p.599-603
Hauptverfasser:	Chun, Hohyun, Kim, Jooyoun, Chung, Kyungsook, Won, Misun, Song, Kyung Bin
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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