scholarly journals Efficacy of ultraviolet light (UV-C) and pulsed light (PL) for the microbiological decontamination of raw salmon (Salmo salar) and food contact surface materials

2018 ◽  
Vol 50 ◽  
pp. 124-131 ◽  
Author(s):  
S. Pedrós-Garrido ◽  
S. Condón-Abanto ◽  
I. Clemente ◽  
J.A. Beltrán ◽  
J.G. Lyng ◽  
...  
Keyword(s):  
Ultraviolet Light ◽  
Salmo Salar ◽  
Contact Surface ◽  
Pulsed Light ◽  
Food Contact ◽  
Surface Materials ◽  
Food Contact Surface ◽  
Uv C

scholarly journals Bacteriophage Intervention Effectively Kills Listeria on Food Contact Surface Materials

2019 ◽  
Vol 3 (2) ◽  
pp. 29-30
Author(s):  
S. Sirdesai ◽  
B. De Vegt ◽  
R. Peterson ◽  
A. Moncho ◽  
J. Van Mierlo
Keyword(s):  
Contact Surface ◽  
Food Contact ◽  
Surface Materials ◽  
Food Contact Surface

The Effect of Drop Volume on Contact Angle

1991 ◽  
Vol 54 (3) ◽  
pp. 232-235 ◽  
Author(s):  
JOSEPH MCGUIRE ◽  
JIANGUO YANG
Keyword(s):  
Contact Angle ◽  
Surface Properties ◽  
Solid Surface ◽  
Contact Surface ◽  
Contact Angles ◽  
Equilibrium Contact Angle ◽  
Drop Volume ◽  
Food Contact ◽  
Food Contact Surface ◽  
Limiting Value

The effect of drop volume on the equilibrium contact angle, used in evaluation of food contact surface properties, was measured for liquids exhibiting both polar and nonpolar character on six different materials. Drop volumes used ranged from 2 to 40 μl. Contact angles were observed to increase with increasing drop volume in a range below some limiting value, identified as the critical drop volume (CDV). The CDV varied among materials and is explained with reference to surface energetic heterogeneities exhibited by each type of solid surface.

scholarly journals Bioluminescence ATP Monitoring for the Routine Assessment of Food Contact Surface Cleanliness in a University Canteen

2014 ◽  
Vol 11 (10) ◽  
pp. 10824-10837 ◽  
Author(s):  
Andrea Osimani ◽  
Cristiana Garofalo ◽  
Francesca Clementi ◽  
Stefano Tavoletti ◽  
Lucia Aquilanti
Keyword(s):  
Contact Surface ◽  
Food Contact ◽  
Food Contact Surface ◽  
Routine Assessment
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