Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients.
LED
bacteria
foods
inactivation
powder
ultraviolet
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
08 Apr 2021
08 Apr 2021
Historique:
received:
09
03
2021
revised:
02
04
2021
accepted:
05
04
2021
entrez:
30
4
2021
pubmed:
1
5
2021
medline:
1
5
2021
Statut:
epublish
Résumé
The addition of contaminated powdered spices and seasonings to finished products which do not undergo further processing represents a significant concern for food manufacturers. To reduce the incidence of bacterial contamination, seasoning ingredients should be subjected to a decontamination process. Ultraviolet light emitting diodes (UV-LEDs) have been suggested as an alternative to UV lamps for reducing the microbial load of foods, due to their increasing efficiency, robustness and decreasing cost. In this study, we investigated the efficacy of UV-LED devices for the inactivation of four bacteria (
Identifiants
pubmed: 33917815
pii: foods10040797
doi: 10.3390/foods10040797
pmc: PMC8068219
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Department of Agriculture, Food and the Marine, Ireland
ID : 15F604
Organisme : Department of Agriculture, Food and the Marine, Ireland
ID : 2019R495
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