Ultraviolet-C inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, and Salmonella enterica in liquid egg white

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• 作者：Alonzo A. Gabriel ; ^{alonzo.gabriel@gmail.com} ; Desiree D. Vera ; Olga Monina Y. Lazo ; Vallerie B. Azarcon ; Cleomelle G. De Ocampo ; Jovelyn C. Marasigan ; Gloria T. Sandel
• 关键词：Liquid egg white ; Non-thermal food processing ; UV-C processing
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：1303-1309
• 全文大小：1199 K
• 卷排序：73

文摘

All test organisms exhibited first-order inactivation kinetics. Pseudomonas spp. exhibited the greatest resistance towards UV-C. Process schedules resulted in significant changes in egg white color. Significant reduction in consumer acceptability with increasing UV-C dose was observed.