Abstract
The effects of high-intensity pulsed-light emissions of high or low UV content on the survival of predetermined populations of Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, and Staphylococcus aureus were investigated. Bacterial cultures were seeded separately on the surface of tryprone soya- yeast extract agar and were reduced by up to 2 or 6 log10 orders with 200 light pulses (pulse duration, ~100 ns) of low or high UV content, respectively (P < 0.001).
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CITATION STYLE
Rowan, N. J., MacGregor, S. J., Anderson, J. G., Fouracre, R. A., McIlvaney, L., & Farish, O. (1999). Pulsed-light inactivation of food-related microorganisms. Applied and Environmental Microbiology, 65(3), 1312–1315. https://doi.org/10.1128/aem.65.3.1312-1315.1999
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