Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties

• 발행기관: 한국축산식품학회
• 저자명: Jiseon Lee Sumi Lee Ui Sub Jung SangYoon Lee Geun-Pyo Hong Mi-Jung Choi
• 간행물 정보: 『Food Science of Animal Resources』제45권 제2호, 535~552쪽, 전체 18쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.03.15

국문 초록

Ready-to-eat sliced prosciutto samples were treated with ultraviolet (UV) light (wavelength: 265 and 275 nm/intensity: 10 and 50 mW) after inoculation with hepatitis E virus (HEV), Escherichia coli O157:H7, or Listeria monocytogenes. The parameters of prosciutto quality assessed were color, texture, pH, water content, water holding capacity, oxidative rancidity, and freshness. The prosciutto sample under UV-C light was influenced on changes of color, lipid oxidation, and protein oxidation due to free radical generation. UV-C light reduced E. coli O157:H7 and L. monocytogenes counts by up to 2.23 Log and 1.85 Log colony forming units/g, respectively. The amount of HEV was also significantly reduced after treatment (p<0.05). HEV was no longer detected after 10 min of treatment at an intensity of 50 mW. Consequently, UV-C treatment above 265 nm at 50 mW for 10 min is an effective strategy for maintaining product quality and improving food safety. The results of this study advance the application of non-thermal food preservation.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

ultraviolet-C (UV-C), hepatitis E virus, prosciutto, pathogens, quality