Inactivation of and O157:H7 on fresh kashar cheese with pulsed ultraviolet light.

Pulsed ultraviolet light is a potential postprocessing decontamination method which is able to reduce pathogens on solid food surfaces. Cheese surfaces may become easily contaminated with pathogens due to improper handling or contact with unhygienic surfaces during or after processing. In this study, the effects of pulsed ultraviolet light on and O157:H7 on fresh kashar cheese were investigated.