UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth

Figure 1

Survival curves of E. coli (STCC 4201) (■), Salmonella Typhimurium (STCC 878) (▲), L. monocytogenes (STCC 5672) (●), and S. aureus (STCC 4465) (◆) to UV treatment at room temperature (25°C) and to combined UV-H treatments at 50.0°C, 52.5°C, 55.0°C, 57.5°C, and 60.0°C in chicken broth.