The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality

详细信息    查看全文

• 作者：Andreja Rajkovic^a ; ^b ; ^{andreja.rajkovic@Ugent.be} ; ^{arajkovic@agrif.bg.ac.rs} ; Igor Tomasevic^c ; Bruno De Meulenaer^c ; Frank Devlieghere^c
• 关键词：Pulsed light ; Decontamination ; Microbial safety ; Quality ; Meat processing ; Pathogens ; Enterotoxin ; Protein ; Lipid ; Oxidation
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：829-837
• 全文大小：560 K
• 卷排序：73

文摘

A single pulse of PL provided more than 2 log reductions. Higher inactivation rates when applied immediately after contamination. PL had no impact on staphylococcal enterotoxin A. Acceptable changes in lipid and protein oxidation no product deterioration.