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Title 

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

Authors 

H ChunJ KimKyung Sook ChungMi Sun WonK B Song

Publisher 

Elsevier

Issue Date 

2009

Citation 

Meat Science, vol. 83, no. 4, pp. 599-603

Keywords 

Foodborne pathogensInactivation kineticsSliced hamUV-C irradiation

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.

ISSN 

0309-1740

Link 

http://dx.doi.org/10.1016/j.meatsci.2009.07.007

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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