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Effects of ultraviolet light and curcumin-mediated photodynamic inactivation on microbiological food safety: A study in meat and fruit
105 Citations•2020•
Thaila Quatrini Corrêa, Kate Cristina Blanco, Érica Boer Garcia
UV-C irradiation and PDI had an anti-microbial effect in food and the findings indicated that the greatest effect was achieved in apples, suggesting that these techniques may be useful to reduce E. coli and S. aureus contamination levels on the surface of meats and fruits.
Abstract
UV-C irradiation and PDI had an anti-microbial effect in food and our findings indicated that the greatest effect was achieved in apples. Therefore, these techniques may be useful to reduce E. coli and S. aureus contamination levels on the surface of meats and fruits, being promising for applications in the field of microbiological food safety.