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Effect of UV-C Irradiation on the Inactivation of Listeria monocytogenes and Lipid Oxidation in Hamburger Patties during Storage  

Kim, Hyun-Jin (Department of Food Science & Technology, Chungnam National University)
Kim, Seul-Ki (Department of Food Science & Technology, Chungnam National University)
Chun, Ho-Hyun (Department of Food Science & Technology, Chungnam National University)
Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.17, no.3, 2010 , pp. 425-429 More about this Journal
Abstract
Inactivation by UV-C irradiation of Listeria monocytogenes cocktail inoculated on hamburger patties was examined. Hamburger patty samples were inoculated with 6-7 log CFU/mL of L. monocytogenes cocktail, and then exposed to doses of 0, 1, 5, or $10kJ/m^2$ of UV-C light, followed by storage at $4{\pm}1^{\circ}C$ for 7 d. Microbiological evaluation indicated that the populations of L. monocytogenes decreased significantly (p<0.05) as irradiation dose increased. In particular, L. monocytogenes populations decreased by 2.03 log CFU/g after exposure to 10 $kJ/m^2$, compared with control samples. The thiobarbituric acid-reactive substance levels of hamburger patty samples increased during storage, regardless of UV-C irradiation status. These results indicate that UV-C irradiation may be useful in improving the microbial safety of hamburger patties during storage.
Keywords
UV-C irradiation; hamburger patty; Listeria monocytogenes; storage;
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Times Cited By KSCI : 7  (Citation Analysis)
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