The potential to commercialize nonthermal ultraviolet (UV) light technologies as new
methods for preserving food products has caught the attention of a food industry that wishes …

Nonpathogenic surrogate bacteria are prevalently used in a variety of food challenge
studies in place of foodborne pathogens such as Listeria monocytogenes, Salmonella …

UV light is one of a number of emerging non-thermal food processing technologies that can
be used in a broad range of applications producing food products with longer shelf-life, more …

Outbreaks of illness associated with consumption of fruit juice have been a growing public
health problem since the early 1990s. In response to epidemiologic investigations of …

A novel UV-C irradiation device in laboratory scale was tested for its potential to inactivate
bacteria in naturally cloudy apple juice. In this device, liquid flows through a helically wound …

The use of acoustic energy to secure apple cider safety was explored. Inactivation tests were
performed with Escherichia coli K12 at 40° C, 45° C, 50° C, 55° C, and 60° C with and …

The efficacy of short wave ultraviolet light (UV-C) as a non-thermal process for liquid egg
products (LEP) was investigated. Non-pathogenic Escherichia coli strain (ATCC 8739) …

Certain types of goat's cheeses are produced using unpasteurized milk, which increases the
food safety concerns for these types of products. Popularity and consumption of goat's milk …

This article reviews the status and scope of ultraviolet (UV) light technology in food
processing industry for control of foodborne pathogens and spoilage organisms for food …

The main objective of this work was to evaluate the effectiveness of pulsed light (PL)
treatment for the inactivation of Escherichia coli in liquids with different levels of clarity …