Application of combined UV‐C light and ethanol treatment for the reduction of pathogenic Escherichia coli and Bacillus cereus on Gwamegi (semidried Pacific saury)-Reference-Cited by-同舟云学术

Application of combined UV‐C light and ethanol treatment for the reduction of pathogenic Escherichia coli and Bacillus cereus on Gwamegi (semidried Pacific saury)

Published:2019-10-03 Issue:6 Volume:39 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Lee Eun‐Seon¹^ORCID,Park Shin Young²,Ha Sang‐Do³^ORCID

Affiliation:

1. Animal Products Research and Development Division, National Institute of Animal ScienceRural Development Administration Wanju‐gun Republic of Korea

2. Department of Seafood and Aquaculture Science, Institute of Marine IndustryGyeongsang National University Tongyeong Republic of Korea

3. School of Food Science and TechnologyChung‐Ang University Ansung Kyunggido Republic of Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12712

Reference27 articles.

1. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature

2. Inactivation of food-borne enteropathogenic bacteria and spoilage fungi using pulsed-light

3. Existing and potential applications of ultraviolet light in the food industry - a critical review

4. Effect of Gamma Irradiation on the Survival of Pathogens in Kwamegi, a Traditional Korean Semidried Seafood

5. Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

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