Pulsed-Light Inactivation of Food-Related Microorganisms-Reference-Cited by-同舟云学术

Pulsed-Light Inactivation of Food-Related Microorganisms

Published:1999-03 Issue:3 Volume:65 Page:1312-1315
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Rowan N. J.¹,MacGregor S. J.²,Anderson J. G.¹,Fouracre R. A.²,McIlvaney L.²,Farish O.²

Affiliation:

1. Department of Bioscience & Biotechnology,1 and

2. the Department of Electronic & Electrical Engineering,2University of Strathclyde, Glasgow, Scotland

Abstract

ABSTRACT The effects of high-intensity pulsed-light emissions of high or low UV content on the survival of predetermined populations of Listeria monocytogenes , Escherichia coli , Salmonella enteritidis , Pseudomonas aeruginosa , Bacillus cereus , and Staphylococcus aureus were investigated. Bacterial cultures were seeded separately on the surface of tryptone soya-yeast extract agar and were reduced by up to 2 or 6 log 10 orders with 200 light pulses (pulse duration, ∼100 ns) of low or high UV content, respectively ( P < 0.001).

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.65.3.1312-1315.1999

Reference9 articles.

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