Modeling <i>Salmonella</i> Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy.

Front Microbiol · 2020 · PMC7156554 · PMID 32322246

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an increasing trendno p-value reported

The total color changes observed in UV-C treated sausages followed an increasing trend for redness ( a ∗ ) and lightness ( L ∗ ) with increasing UV-C treatment time/intensity ( Table 2 ).

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