Pulsed UV light as a postprocessing intervention for decontamination of hard‐cooked peeled eggs

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. R...

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Bibliographic Details
Published in:	International journal of food science & technology Vol. 49; no. 11; pp. 2472 - 2480
Main Authors:	Macias‐Rodriguez, Braulio, Yang, Wade, Schneider, Keith, Rock, Cheryl
Format:	Journal Article
Language:	English
Published:	Oxford Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications 01-11-2014 Blackwell Publishing Ltd Wiley Subscription Services, Inc
Subjects:	adverse effects color Colour decontamination E coli Eggs Escherichia coli Escherichia coli K12 Food safety Food science hard-cooked eggs photophysical pulsed light quartz scanning electron microscopy temperature texture ultraviolet radiation viability
Online Access:	Get full text
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