Application of ultraviolet C technology for surface decontamination of fresh produce

• Published in: Trends in food science & technology Vol. 70; pp. 9 - 19
• Main Authors: Fan, Xuetong, Huang, Runze, Chen, Haiqiang
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.12.2017; Elsevier BV
• Subjects: Bacteria; Commercialization; Decontamination; Dose uniformity; Food; Food contamination & poisoning; Food processing; Food safety; Food spoilage; Foodborne pathogens; Human pathogen; In-package treatment; Inactivation mechanism; Inoculation; Microorganisms; Nutrients; Organoleptic properties; Pathogens; Reviews; Shadowing effect; Spoilage; Studies; Surface properties; Technology assessment; Ultraviolet radiation; Viable but nonculturable; Viable but nonculturable; Dose uniformity; Human pathogen; In-package treatment; Shadowing effect; Inactivation mechanism

Microbial food safety and spoilage due to human pathogens and decay-causing microorganisms are the major challenges for the production of fresh produce where contaminations often occur on the surface of the food. Fresh produce cannot be thermally treated as heating adversely affects the organoleptic...