Inactivation kinetics of Listeria monocytogenes, Salmonellaenterica serovar Typhimurium, and Campylobacter jejuni in ready-to-eat sliced ham using UV-C irradiation.

Abstract

To investigate the applicability of UV-C irradiation on the inactivation of foodborne pathogenic bacteria in ready-to-eat sliced ham, UV-C treatment was evaluated. Irradiation dose required for 90% reduction of the populations of Listeria monocytogenes, Salmonellaenterica serovar Typhimurium, and Campylobacter jejuni were determined to be 2.48, 2.39, and 2… (More)
DOI: 10.1016/j.meatsci.2009.07.007

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