Food Science and Biotechnology

, Volume 19, Issue 2, pp 547–551

Inactivation of foodborne pathogens in ready-to-eat salad using UV-C irradiation

Research Note

DOI: 10.1007/s10068-010-0076-0

Cite this article as:
Chun, HH., Kim, JY. & Song, K.B. Food Sci Biotechnol (2010) 19: 547. doi:10.1007/s10068-010-0076-0


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. 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.


ultraviolet-Cirradiationready-to-eat saladfoodborne pathogenstorage

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2010

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyChungnam National UniversityDaejeonKorea