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Reduction of Campylobacter jejuni contamination by using UVA-LED and sodium hypochlorite on the surface of chicken meat.
Kido, Junko; Shimohata, Takaaki; Aihara, Mutsumi; Tsunedomi, Akari; Hatayama, Sho; Amano, Sachie; Sato, Yuri; Fukushima, Shiho; Kanda, Yuna; Tentaku, Aya; Ishida, Kai; Iba, Hitomi; Harada, Yumi; Uebanso, Takashi; Mawatari, Kazuaki; Akutagawa, Masatake; Takahashi, Akira.
Affiliation
  • Kido J; Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Shimohata T; Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Aihara M; Faculty of Marine Biosciences, Fukui Prefectural University.
  • Tsunedomi A; Graduate School of Technology, Industrial and Social Sciences,Tokushima University.
  • Hatayama S; Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Amano S; Department of Health and Nutrition, Fukuoka Women's Junior College.
  • Sato Y; Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Fukushima S; Department of Nutrition, School of Human Cultures, The University of Shiga Prefecture.
  • Kanda Y; Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Tentaku A; Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Ishida K; Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Iba H; Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Harada Y; Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Uebanso T; Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Mawatari K; Department of Microbial Control, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Akutagawa M; Department of Preventive Environment and Nutrition, Institute of Biomedical Sciences, Tokushima University Graduate School.
  • Takahashi A; Department of Health and Nutrition, Faculty of Health Management, Nagasaki International University.
J Microorg Control ; 29(2): 91-97, 2024.
Article in En | MEDLINE | ID: mdl-38880621
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sodium Hypochlorite / Ultraviolet Rays / Chickens / Disinfection / Campylobacter jejuni / Meat Limits: Animals Language: En Journal: J Microorg Control Year: 2024 Document type: Article Country of publication: Japan
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sodium Hypochlorite / Ultraviolet Rays / Chickens / Disinfection / Campylobacter jejuni / Meat Limits: Animals Language: En Journal: J Microorg Control Year: 2024 Document type: Article Country of publication: Japan