Combination with ultra-high pressure homogenization (UHPH) on Bacillus subtilis spores in milk. Spores of B. subtilis (CECT4002) were inoculated in whole and skim milk to an initial concentration about 6 log CFU/mL. Milk was subjected to different ultraviolet radiation treatments at 254 nm (UVC) using a concentric tubular reactor in a dose ranging from 10 to 160 J/mL. Different number of passes were used to adjust the final dose received by the matrix. In general, increasing the number of passes (defined as number of entries to the tunnel-NET) increased the inactivation of spores of B. subtilis. The best lethality results (above 4 Log CFU/mL) were obtained by applying doses from 100 J/mL with several NET. When the same doses were achieved w...
Two coiled tube reactors were designed to investigate the influence of Reynolds number (Re) and diam...
Approximately 8,000 million litres of milk were processed by the Irish dairy industry in 2017. The m...
Thermoduric sporeformers can survive milk pasteurization and cause spoilages of dairy products. In t...
The aim of this study was to evaluate the effectiveness of different UVC treatments, alone or in com...
The efficacy of UV-C irradiation as a nonthermal processing method for skim milk (SM) was investigat...
Consumer demand for fresher foods has necessitated the use of non-thermal technologies in processing...
The efficacy of low wavelength ultraviolet light (UV-C) as a disinfection process for a scattering f...
Aims: To determine the effect of UV radiation on the viability of two strains of Mycobacterium aviu...
In this study, a non-thermal technology for preservation with the use of UV-C (ultraviolet) was exam...
The dairy industry under current pasteurization conditions (15 s at 72°C) and sanitary standards ach...
The continuation of foodborne pathogen outbreaks in milk has become a critical public health burden....
Introduction:Coxiella burnetii is a zoonotic Gram-negative obligate intracellular bacterial pathogen...
Bacterial spores are important in food processing due to their ubiquity, resistance to high temperat...
Ultra high pressure homogenization (UHPH) opens up new areas for dynamic high pressure assisted ther...
Inactivation of spores is essential for extending the shelf life of fluid milk and other food produc...
Two coiled tube reactors were designed to investigate the influence of Reynolds number (Re) and diam...
Approximately 8,000 million litres of milk were processed by the Irish dairy industry in 2017. The m...
Thermoduric sporeformers can survive milk pasteurization and cause spoilages of dairy products. In t...
The aim of this study was to evaluate the effectiveness of different UVC treatments, alone or in com...
The efficacy of UV-C irradiation as a nonthermal processing method for skim milk (SM) was investigat...
Consumer demand for fresher foods has necessitated the use of non-thermal technologies in processing...
The efficacy of low wavelength ultraviolet light (UV-C) as a disinfection process for a scattering f...
Aims: To determine the effect of UV radiation on the viability of two strains of Mycobacterium aviu...
In this study, a non-thermal technology for preservation with the use of UV-C (ultraviolet) was exam...
The dairy industry under current pasteurization conditions (15 s at 72°C) and sanitary standards ach...
The continuation of foodborne pathogen outbreaks in milk has become a critical public health burden....
Introduction:Coxiella burnetii is a zoonotic Gram-negative obligate intracellular bacterial pathogen...
Bacterial spores are important in food processing due to their ubiquity, resistance to high temperat...
Ultra high pressure homogenization (UHPH) opens up new areas for dynamic high pressure assisted ther...
Inactivation of spores is essential for extending the shelf life of fluid milk and other food produc...
Two coiled tube reactors were designed to investigate the influence of Reynolds number (Re) and diam...
Approximately 8,000 million litres of milk were processed by the Irish dairy industry in 2017. The m...
Thermoduric sporeformers can survive milk pasteurization and cause spoilages of dairy products. In t...