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Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages
(2020-12-31)
Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed as a post-packaging treatment step ...
The effectiveness of treating irrigation water using ultraviolet radiation or sulphuric acid fertilizer for reducing generic Escherichia coli on fresh produce—a controlled intervention trial
(2021)
Aims
The aims of this study were to: (i) estimate the effectiveness of ultraviolet radiation (UV) and sulphuric acid-based fertilizer (SA), at reducing levels of generic Escherichia coli in surface irrigation water and ...
Inactivation of Salmonella and Escherichia coli in surface agricultural water using a commercial UV processing unit
(2022)
Treatment of agricultural water aids in the prevention of foodborne disease outbreaks linked to contaminated fresh produce. UV light is a suitable alternative for treating drinking water but is not always effective for ...