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Effect of UV-C Irradiation on Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Washed Carrot during Storage  

Kim, Ju-Yeon (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Kim, Eun-Kyo (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Shin, Cho-Long (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Song, Kyung-Bin (Department of Food Science & Technology, College of Agriculture & Life Sciences, Chungnam National University)
Publication Information
Food Science and Preservation / v.16, no.5, 2009 , pp. 636-643 More about this Journal
Abstract
Inactivation by UV-C irradiation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated onto washed carrots was examined. Carrot samples were inoculated with 6-7 log CFU/mL of E. coli O157:H7 or L. monocytogenes, treated with doses of 0, 1, 3, 5, or $10\;kJ/m^2$ UV-C, and stored at $4{\pm}1^{\circ}C$ for 8 d. The populations of E. coli O157:H7 and L. monocytogenes significantly decreased with increasing irradiation dose (p<0.05). In particular, E. coli O157:H7 and L. monocytogenes populations fell significantly by 2.35 and 2.38 log CFU/g at $10\;kJ/m^2$, respectively, compared to control values. UV-C irradiation inhibited color changes and decreased the whiteness index in carrot during storage, compared to controls. Sensory evaluation results showed that UV-C-treated carrots had better sensory characteristics than did the control. Therefore, the results suggest that UV-C irradiation could be useful to improve the microbial safety and sensory qualities of fresh-cut carrots during storage.
Keywords
UV-C irradiation; washed carrot; Escherichia coli O157:H7; Listeria monocytogenes; storage;
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