Inactivation kinetics of Listeria monocytogenes,Salmonella enterica serovar Typhimurium,and Campylobacter jejuni in ready-to-eat sliced ham using UV-C irradiation |
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| Affiliation: | 1. Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Republic of Korea;2. Korea Research Institute of Bioscience and Biotechnology, Daejeon 305-333, Republic of Korea;1. Division of Postharvest Engineering, National Academy of Agricultural Science, Rural Development Administration, Gyeonggi 441-707, Republic of Korea;2. Advanced Process Technology Research Group, World Institute of Kimchi, Gwangju 503-360, Republic of Korea;1. Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;2. School of Health Sciences, University of Ulster, Jordanstown Campus, Shore Road, Newtownabbey, Co. Antrim BT37 0QB, Northern Ireland, UK |
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| Abstract: | 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/m2. Ready-to-eat sliced hams were inoculated with the pathogens and irradiated with UV-C light of 1000, 2000, 4000, 6000, and 8000 J/m2. 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/m2 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. |
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