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KMID : 1007520100190020547
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Food Science and Biotechnology
2010 Volume.19 No. 2 p.547 ~ p.551
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Inactivation of Foodborne Pathogens in Ready-To-Eat Salad Using UV-C Irradiation
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Chun Ho-Hyun
Kim Joo-Yeon
Song Kyung-Bin
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Abstract
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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 (dR) 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. UVC 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.
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KEYWORD
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ultraviolet-C, irradiation, ready-to-eat salad, foodborne pathogen, storage
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