Modeling the effect of UV-C treatment on the survival of microorganisms on fresh strawberries

Puntos clave

• Survival of microorganisms decreased significantly with UV-C treatment, enhancing food safety.
• The study reports a reduction in microorganism survival rates by up to 90%, depending on the UV-C exposure time.
• Analysis of the treatment's effects was based on controlled lab experiments with fresh strawberries.
• These findings suggest that UV-C treatment could improve food safety, but real-world application is needed.