Can UV light reduce pathogen bacteria in meat products? … Pork - in-pack tenderloin : Salmonella: No reduction Staphylococcus: … pathogens to the treatment differed. Salmonella: Less succeptible E.coli: More …
How different microorganisms are affected by high pressure … monocytogenes, Escheichia coli, Salmonella, Vibrio and a number of other …
UV-C Pathogen reductions –In-pack chicken breast … of around 4 log CFU/100 ml of either Salmonella or E.coli. The breasts were … pathogen. Parameter 1 Population of Salmonella on treated breasts 0.68 ±0.29 ……
UV-C Pathogen reductions –In-pack pork tenderloin … of pathogens. Main conclusions Both Salmonella and Staph. aureus recieved no … 4.5, 6 and 6 log CFU/100 ml for wither Salmonella, Listeria mono or Staph…
