Modeling the effect of UV-C treatment on the survival of microorganisms on fresh strawberries
Open Access
- 28 January 2026
- journal article
- research article
- Published by Springer Nature in Food Safety and Risk
- Vol. 13 (1)
Abstract
No abstract availableKeywords
Funding Information
- Illinois Specialty Crop Grant Program (SC-21-02)
This publication has 33 references indexed in Scilit:
- UVC radiation for food safety: An emerging technology for the microbial disinfection of food productsChemical Engineering Journal, 2021
- The efficacy of UVC LEDs and low pressure mercury lamps for the reduction of Escherichia coli O157:H7 and Listeria monocytogenes on produceInnovative Food Science & Emerging Technologies, 2020
- Bactericidal effect of 266 to 279 nm wavelength UVC-LEDs for inactivation of Gram positive and Gram negative foodborne pathogenic bacteria and yeastsFood Research International, 2017
- Environmental and biological factors influencing the UV-C resistance of Listeria monocytogenesFood Microbiology, 2015
- Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoliFood Microbiology, 2015
- Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acidFood Control, 2011
- Inactivation of foodborne pathogens in ready-to-eat salad using UV-C irradiationFood Science and Biotechnology, 2010
- Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juiceInternational Journal of Food Microbiology, 2010
- Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid FoodsFood and Bioprocess Technology, 2009
- Existing and potential applications of ultraviolet light in the food industry - a critical reviewJournal of the Science of Food and Agriculture, 2000