Inactivation of foodborne pathogens in ready-to-eat salad using UV-C irradiation
Ho-Hyun Chun, Joo-Yeon Kim and Kyung Bin Song
Food Science and Biotechnology, 19, Number 2, 547-551, 2010
2010
บทคัดย่อ
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/m2, respectively. Foodborne pathogen populations significantly (p<0.05) decreased with increasing UV-C irradiation. UV-C irradiation at 8,000 J/m2 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.