Application of ultraviolet C technology for surface decontamination of fresh produce
Author:
Funder
Center for Produce Safety
USDA
National Institute of Food and Agriculture
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference105 articles.
1. Ultraviolet-C light inactivation of Escherichia coli O157: H7 and Listeria monocytogenes on organic fruit surfaces;Adhikari;International Journal of Food Microbiology,2015
2. Surface decontamination of spinach by intense pulsed light treatments: Impact on quality attributes;Agüero;Postharvest Biology and Technology,2016
3. Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit;Aguiló-Aguayo;Postharvest Biology and Technology,2013
4. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed “Red Oak Leaf” lettuce;Allende;Food Microbiology,2006
5. UV-C inactivation of Cronobacter sakazakii;Arroyo;Foodborne Pathogens and Disease,2012
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