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(PHOTO) -
Photosensitization Technology
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Results and achievements
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Quality
improvement of the ready-to-use
vegetable dishes by HPPCO processing technology.
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food pathogens- Listeria
monocytogenes,
Salmonella enteriditis and
Bacillus cereus are susceptible to
photosensitization treatment using
different photosensitizers and can be inactivated by
6-7 log.
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pathogens
adhered on the surface
of packaging material can be inactivated by
photosensitization very effectively.
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pathogens inoculated on
the surface of fruits and vegetables
can be inactivated by 2-3 log.
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combined
treatment of photosensitization and pulsed light
works in synergy and increase the antibacterial effect.
Fruits or
vegetables are embedded in photosensitizer solution, after
illuminated in the chamber of prototype and used for ready to
eat salads
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