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