Pulsed-Light Inactivation of Food-Related Microorganisms
- 1 March 1999
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 65 (3) , 1312-1315
- https://doi.org/10.1128/aem.65.3.1312-1315.1999
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).Keywords
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