Inactivation of foodborne pathogens in ready-to-eat salad using UV-C irradiation

To examine the applicability of ultraviolet (UV)-C irradiation on the inactivation of foodborne pathogen in ready-to-eat salad, it was inoculated with Escherichia coli O157:H7 and Listeria monocytogenes and then irradiated with UV-C light. Radiation dose required for 90% reduction (d∧R) values of E....

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Veröffentlicht in:	Food science and biotechnology 2010, 19(2), , pp.547-551
Hauptverfasser:	Chun, H.H., Chungnam National University, Daejeon, Republic of Korea, Kim, J.Y., Chungnam National University, Daejeon, Republic of Korea, Song, K.B., Chungnam National University, Daejeon, Republic of Korea
Format:	Artikel
Sprache:	eng
Schlagworte:	ALMACENAMIENTO Chemistry Chemistry and Materials Science Deactivation E coli Escherichia coli Food irradiation Food Science foodborne pathogen Foodborne pathogens Inactivation IRRADIACION IRRADIATION Listeria Listeria monocytogenes Nutrition Pathogens Populations Radiation dosage ready-to-eat salad Research Note STOCKAGE STORAGE Ultraviolet radiation ultraviolet-C 식품과학
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Zusammenfassung:	To examine the applicability of ultraviolet (UV)-C irradiation on the inactivation of foodborne pathogen in ready-to-eat salad, it was inoculated with Escherichia coli O157:H7 and Listeria monocytogenes and then irradiated with UV-C light. Radiation dose required for 90% reduction (d∧R) values of E. coli O157:H7 and L. monocytogenes were determined to be 0.21 and 2.48 J/㎡, respectively. Foodborne pathogen populations significantly (p less than 0.05) decreased with increasing UV-C irradiation. UV-C irradiation at 8,000 J/㎡ reduced the populations of E. coli O157:H7 and L. monocytogenes on ready-to-eat salad by 2.16 and 2.57 log CFU/g, respectively.
ISSN:	1226-7708 2092-6456
DOI:	10.1007/s10068-010-0076-0