期刊
MEAT SCIENCE
卷 83, 期 4, 页码 599-603出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2009.07.007
关键词
Foodborne pathogens; Inactivation kinetics; Sliced ham; UV-C irradiation
资金
- National Research Fund of Korea
To investigate the applicability of UV-C irradiation on the inactivation of foodborne pathogenic bacteria in ready-to-eat sliced ham, UV-C treatment was evaluated. Irradiation dose required for 90% reduction of the populations of Listeria monocytogenes, Salmonella enterica serovar Typhimurium. and Campylobacter jejuni were determined to be 2.48, 2.39, and 2.18 J/m(2). Ready-to-eat sliced hams were inoculated with the pathogens and irradiated with UV-C light of 1000, 2000, 4000, 6000, and 8000 J/m(2). Microbiological data indicated that foodborne pathogen populations significantly (p < 0.05) decreased with increasing UV-C irradiation. In particular, UV-C irradiation at 8000 J/m(2) reduced the populations of L. monocytogenes, S. Typhimurium. and C. jejuni in the ham by 2.74, 2.02, and 1.72 log CFU/g. The results indicate that UV-C irradiation can be used as a microbial inactivation method for ready-to-eat sliced ham, and inactivation kinetics of the foodborne pathogens fit the Weibull model better than the first-order kinetics model. (C) 2009 Elsevier Ltd. All rights reserved.
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