As observed, the log10 of the survival fraction decreased with exposition time to UV-C, but not linearly. Survival
curves displayed a quick initial inactivation followed by a tail. More
than 90% of the microbial population was inactivated in the first minute
of treatment; after five minutes, more than 99% of the population had
been inactivated, and extension of the treatment time up to 30 min
hardly increased the inactivation level. Hence, the inactivation kinetics
of Salmonella Typhimurium STCC 878 as a flour contaminator, treated
on the vibrating plate, was not linear as Erdoğdu and Ekiz observed in
2011 in the microbial reduction for cumin seeds. That kinetics indicated