| Autor: |
Cheryl Rock, Wade Yang, Keith R. Schneider, Braulio Macias‐Rodriguez |
| Rok vydání: |
2014 |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology. 49:2472-2480 |
| ISSN: |
0950-5423 |
| DOI: |
10.1111/ijfs.12571 |
| Popis: |
Summary The efficiency of pulsed UV light (PL) for inactivation of E. coli K12 on hard-cooked eggs was investigated. Temperature, colour and texture were recorded to determine adverse effects on quality. Distance from the quartz window (5.5, 9.5 cm) and time (1–30 s) was set as the experimental variables. Results indicated that E. coli K12 viability decreased at closer distances and increased time (P 0.05). Our findings support the use of PL to enhance the safety of hard-cooked eggs although bacterial shadowing may have significant implications on treatment efficiency. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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