Article

UV‑C irradiation as an alternative treatment technique: Study of its effect on microbial inactivation, cytotoxicity, and sensory properties in cranberry-flavored water

2019-03-01

Abstract excerpt

The impact of UV‑C irradiation at 254 nm on microbial inactivation, cytotoxicity, and sensory properties of cranberry-flavored water (CFW) was studied using a continuous flow-through system. Two different bacterial outbreak strains, Escherichia coli ATCC 700728 and Salmonella enterica serovar Muenchen ATCC BAA 1764, were inactivated by >5 log₁₀ CFU/mL at an UV‑C fluence of 12 mJ·cm⁻² and 16 mJ·cm⁻² from an initial...

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Identifiers and source

Literature Corpus work: 1544d489-d0db-575f-aace-8e8181ae631d
DOI: 10.1016/j.ifset.2018.11.002

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