Evaluation of water‐assisted uv‐c light and its additive effect with peracetic acid for the inactivation of listeria monocytogenes, salmonella enterica and murine norovirus on whole and fresh‐cut strawberries during shelf‐life

HIGHLIGHTS

• who: Revised and collaborators from the a Universitat de Lleida, Food Technology Department, Agrotecnio-Cerca Center, Lleida, Carrer de Jaume II, Spain b Universidad de Cu00f3rdoba, Faculty of Veterinary Medicine, Department of Food science and Technology, Cu00f3rdoba, Avenida de Medina Azahara, Spain c IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Cientu00edfic i Tecnolu00f2gic Agroalimentari de Lleida, Lleida, Parc de Gardeny, Spain have published the research work: Evaluation of wateru2010assisted UVu2010C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and freshu2010cut strawberries during shelfu2010life, in the . . .
  

   

  

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