Inactivation kinetics of Listeria monocytogenes, Salmonellaenterica serovar Typhimurium, and Campylobacter jejuni in ready-to-eat sliced ham using UV-C irradiation

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, Salmonellaenterica serovar Typhimurium, and Campylobacter jejuni were determined to be 2.48, 2.39, and 2.18J/m(2). Ready-to-eat sliced hams were inoculated with the pathogens and irradiated with UV-C light of 1000, 2000, 4000, 6000, and 8000J/m(2). Microbiological data indicated that foodborne pathogen populations significantly (p