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

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dc.contributor.authorH Chun-
dc.contributor.authorJ Kim-
dc.contributor.authorKyung Sook Chung-
dc.contributor.authorMi Sun Won-
dc.contributor.authorK B Song-
dc.date.accessioned2017-04-19T09:14:43Z-
dc.date.available2017-04-19T09:14:43Z-
dc.date.issued2009-
dc.identifier.issn03091740-
dc.identifier.uri10.1016/j.meatsci.2009.07.007ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/9129-
dc.description.abstractTo 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.-
dc.publisherElsevier-
dc.titleInactivation kinetics of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Campylobacter jejuni in ready-to-eat sliced ham using UV-C irradiation-
dc.title.alternativeInactivation kinetics of Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Campylobacter jejuni in ready-to-eat sliced ham using UV-C irradiation-
dc.typeArticle-
dc.citation.titleMeat Science-
dc.citation.number4-
dc.citation.endPage603-
dc.citation.startPage599-
dc.citation.volume83-
dc.contributor.affiliatedAuthorKyung Sook Chung-
dc.contributor.affiliatedAuthorMi Sun Won-
dc.contributor.alternativeName전호현-
dc.contributor.alternativeName김주연-
dc.contributor.alternativeName정경숙-
dc.contributor.alternativeName원미선-
dc.contributor.alternativeName송경빈-
dc.identifier.bibliographicCitationMeat Science, vol. 83, no. 4, pp. 599-603-
dc.identifier.doi10.1016/j.meatsci.2009.07.007-
dc.subject.keywordFoodborne pathogens-
dc.subject.keywordInactivation kinetics-
dc.subject.keywordSliced ham-
dc.subject.keywordUV-C irradiation-
dc.subject.localFoodborne pathogens-
dc.subject.localFoodborne pathogen-
dc.subject.localInactivation kinetics-
dc.subject.localSliced ham-
dc.subject.localUV-C irradiation-
dc.description.journalClassY-
Appears in Collections:
Division of Research on National Challenges > 1. Journal Articles
Division of Biomedical Research > Personalized Genomic Medicine Research Center > 1. Journal Articles
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