INHIBITION OF SHIGELLA SONNEI BY ULTRAVIOLET ENERGY ON AGAR, LIQUID MEDIA AND RADISH SPROUTS

Autor:	Kathleen T. Rajkowski
Rok vydání:	2007
Předmět:	food.ingredient Inoculation Biology biology.organism_classification Microbiology Enterobacteriaceae food Distilled water Ultraviolet light Agar Parasitology Shigella sonnei Food science Legume Bacteria Food Science
Zdroj:	Journal of Food Safety. 27:233-240
ISSN:	1745-4565 0149-6085
DOI:	10.1111/j.1745-4565.2007.00075.x
Popis:	The germicidal effect of ultraviolet light (UVC) at 254 nm is used to decontaminate surfaces. Using the combined lights from 185- and 254-nm sources, the reduction of Shigella sonnei was determined on inoculated agars and radish sprouts, and in distilled water and vegetable broth. The combined UVC light was very effective in reducing the number ofS. sonnei on inoculated agar surfaces at a dose of 2,040 μW·s·cm -2 , resulting in a >8 log reduction. The reduction in the liquid samples reached >5 log reduction at 3,400 μW·s·cm -2 . As a result of the unevenness of the radish sprout, a 2-3 log reduction was achieved only when combined with a H 2 O 2 wash treatment. The combined light sources were effective in killing the S. sonnei on agar and in clear liquids.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7e966299264e2866427f1d072692d262 https://doi.org/10.1111/j.1745-4565.2007.00075.x Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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