UV-Heat Treatments for the Control of Foodborne Microbial Pathogens in Chicken Broth
Table 2
Parameters of the secondary models resulting after fitting Albert and Mafart’s (2) and Mafart’s models (3) to the data representing the relationship between the Sl and from UV-H survival curves of E. coli, Salmonella Typhimurium, L. monocytogenes, and S. aureus from Table 1 against the treatment, respectively. Values in parentheses represent the standard errors of the means. Letters a, b, and c indicate statistically significant differences ().