Inactivation kinetics of Listeria monocytogenes

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• 作者：Hohyun Chun ; Jooyoun Kim ; Kyungsook Chung ; Misun Won ; Kyung Bin Song
• 关键词：Foodborne pathogens ; Inactivation kinetics ; Sliced ham ; UV-C irradiation
• 刊名：Meat Science
• 出版年：2009
• 出版时间：December 2009
• 年：2009
• 卷：83
• 期：4
• 页码：599-603
• 全文大小：241 K

文摘

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.