https://www.selleckchem.com/products/d34-919.html
4) log10 CFU/mL after 4 and 10 min of irradiation, respectively. In apple the reductions were (3.2 ± 0.4) and (3.8 ± 0.2) log10 CFU/mL after 5 and 10 min of UV-C irradiation, respectively. PDI (40 µM, 15 J/cm2) reduced the number of S. aureus by (1.5 ± 0.2), (1.4 ± 0.2) and (0.6 ± 0.4) log10 CFU/mL in beef, chicken, and pork meat samples, respectively. In apple the greatest reduction was (2.0 ± 0.4) log10 CFU/mL using 80 µM and 10 J/cm2. CONCLUSION UV-C irradiation and PDI had an anti-microbial effect in food and our findings indicated
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