Reduction of <i>Campylobacter jejuni</i> contamination by using UVA-LED and sodium hypochlorite on the surface of chicken meat

Author:

KIDO JUNKO1,SHIMOHATA TAKAAKI12,AIHARA MUTSUMI3,TSUNEDOMI AKARI14,HATAYAMA SHO15,AMANO SACHIE1,SATO YURI1,FUKUSHIMA SHIHO1,KANDA YUNA1,TENTAKU AYA1,ISHIDA KAI16,IBA HITOMI17,HARADA YUMI1,UEBANSO TAKASHI16,MAWATARI KAZUAKI16,AKUTAGAWA MASATAKE8,TAKAHASHI AKIRA16

Affiliation:

1. Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School

2. Faculty of Marine Biosciences, Fukui Prefectural University

3. Graduate School of Technology, Industrial and Social Sciences,Tokushima University

4. Department of Health and Nutrition, Fukuoka Women’s Junior College

5. Department of Nutrition, School of Human Cultures, The University of Shiga Prefecture

6. Department of Microbial Control, Institute of Biomedical Sciences, Tokushima University Graduate School

7. Department of Health and Nutrition, Faculty of Health Management, Nagasaki International University

8. Department of Electrical and Electronic Engineering, Institute of Socio Techno Sciences, Tokushima UniversityGraduate School

Publisher

The Society for Antibacterial and Antifungal Agents, Japan

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