|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|6390529||1628403||2016||6 صفحه PDF||سفارش دهید||دانلود کنید|
- Dual treatments of 10 min Ozone and UV resulted in >9 Log CFU/ml reduction in Listeria monocytogenes in fresh brine.
- Dual treatments of (60 min) Ozone and (10 min) UV resulted in >5 Log CFU/ml reduction in L. monocytogenes in spent brine.
- UV applicability differs between (clear) fresh brine and (opaque) spent brine.
- This study provides useful data for the meat processing industry to control L.Â monocytogenes in RTE chill brines.
The efficacy of ozone and ultraviolet light (UV) treatment as hurdles against Listeria monocytogenes suspended in fresh (9% NaCl, 91.86% transmittance) and spent brines (20.5% NaCl, 0.01% transmittance) was evaluated. Brines were inoculated with a cocktail of L.Â monocytogenes-strains N1-227, N3-031, and R2-499. Ozonation was performed by sparging gaseous ozone into brine. This was followed by UV irradiation (253.7Â nm) of the brine in sterile quartz cuvettes. Enumeration was performed by spread plating on modified Oxford medium and Trypticase Soy agar supplemented with yeast extract. In fresh brines containing L.Â monocytogenes, 10Â min of ozonation lead to a 7.44Â Â±Â 0.13 log CFU/ml mean reduction and 10Â min of UV radiation caused a 1.95Â Â±Â 0.41 log CFU/ml mean reduction. Sequential exposure of 10Â min of ozonation and UV resulted in >9 log CFU/ml reduction in L.Â monocytogenes populations in fresh brine. Sixty minutes of ozonation of spent brines resulted in a 4.85Â Â±Â 0.61 log CFU/ml mean reduction of L.Â monocytogenes populations. Ten minutes of UV exposure in spent brines resulted in 0.49Â Â±Â 0.14 log CFU/ml mean reduction in L.Â monocytogenes. A sequential treatment of 60Â min ozonation and 10Â min UV resulted in an excess of 5 log CFU/ml reduction in L.Â monocytogenes cells in spent brine. Ozonation did not cause a significant increase in the transmittance of the spent brine to aid UV penetration but resulted in color change. Sequential treatments of Ozonation and UV maybe effective in reducing L.Â monocytogenes in chill brines.
Journal: Food Control - Volume 59, January 2016, Pages 172-177