Inactivation of Foodborne Viruses by UV Light: A Review
Inactivation of Foodborne Viruses by UV Light: A Review
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Publisher
Switzerland: MDPI AG
Journal title
Language
English
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Publisher
Switzerland: MDPI AG
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Contents
Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV...
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Full title
Inactivation of Foodborne Viruses by UV Light: A Review
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TN_cdi_doaj_primary_oai_doaj_org_article_a3e95ba8e62a475b84eb3814ea9103d9
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_a3e95ba8e62a475b84eb3814ea9103d9
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods10123141
