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

Figure 2

Relationships between temperature and (a) or (b) values obtained after the fitting of Geeraerd’s model (1) to the UV-H inactivation data of E. coli (●), Salmonella Typhimurium (), L. monocytogenes (■), and S. aureus () in chicken broth. Solid lines represent the fitting curves for and calculated from Albert and Mafart’s (2) and Mafart’s equation (3), respectively.

(a)

(b)