The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes , Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality

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Title
The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes , Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality
Authors
Keywords
Pulsed light, Decontamination, Microbial safety, Quality, Meat processing, Pathogens, Enterotoxin, Protein, Lipid, Oxidation
Journal
FOOD CONTROL
Volume 73, Issue -, Pages 829-837
Publisher
Elsevier BV
Online
2016-09-23
DOI
10.1016/j.foodcont.2016.09.029

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