Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality-Reference-Cited by-同舟云学术

Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin: Salmonella Typhimurium inactivation and physicochemical quality

Published:2021-02 Issue: Volume:172 Page:108308
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rosario Denes K.A.,Mutz Yhan S.,Castro Vinicius S.,Bernardes Patricia C.,Rajkovic Andreja,Conte-Junior Carlos A.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Elsevier BV

Subject

Food Science

Reference75 articles.

1. European Food Safety Authority and European Centre for Disease Prevention and Control. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2017;EFSA & ECDC;EFSA Journal,2018

2. Food and Drug Administration. 21CFR179.39. Part 179: Irradiation in the production, processing and handling of food. Sec. 179.39 Ultraviolet radiation for the processing and treatment of food;FDA;Food and Drugs,2019

3. Food and Drug Administration. 21CFR184.1061. Part 184: direct food substances affirmed as generally recognized as safe. Sec. 184.1061 Lactic acid;FDA;Food and Drugs,2019

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production;Journal of Food Protection;2024-06

2. Analysis of the Reduction Effect of Combined Treatment with UV-C and Organic Acid to Reduce <i>Aspergillus ochraceus</i> and <i>Rhodotorula mucilaginosa</i> Contamination;Journal of Food Hygiene and Safety;2024-02-28

3. Modeling and optimization of non-thermal technologies for animal-origin food decontamination;Advances in Food and Nutrition Research;2024

4. Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion;Food Control;2023-12

5. The Application of Ultraviolet Treatment to Prolong the Shelf Life of Chilled Beef;Foods;2023-06-19