UV light and ultrasound to inactivate bacteria in fresh-cut produce
date:Sep 17, 2013
innocua, Salmonella Enteritidis and Staphylococcus aureus.

The UV treatment was performed at an intensity of 2 mW/cm2 testing 5 dosages: 1.2, 2.4, 3.6, 5.4, and 7.2 J/cm2 for 10, 20, 30, 45, and 60 minutes. Sample temperature was monitored to ensure that it was at 25C also at the end of the longest exposure time. The US treatment was performed at a frequency of 37 kHz for 10, 20, 30, 45, and 60 minutes.

Results showed that UV treatment on fresh-cut lettuce significantly reduced the populatio
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