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

Figure 4

Times and UV doses required to achieve 5-Log₁₀ reductions by UV-H (dotted lines) and heat treatments (continuous lines) at different temperatures for E. coli (red line), Salmonella Typhimurium (blue line), L. monocytogenes (black line), and S. aureus (green line) in chicken broth.