紫外线处理使大肠杆菌和英诺克李斯特菌的数量减少99%以上，而不会改变液体的口味。

The UV treatment reduced populations of E. coli and Listeria innocua by more than 99 percent without changing the liquid’s flavor.

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李斯特菌、大肠杆菌、沙门氏菌是能够在汉堡里滋生的病原体。

Listeria, E. coli, and Salmonella are just a handful of the pathogens that can live in hamburger.

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