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首页> 外文期刊>Meat Science >Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiation
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Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiation

机译：紫外-C辐射灭活猪小肠结肠炎耶尔森氏菌和嗜热布鲁氏菌

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摘要

Ultraviolet (UV) irradiation has gained interest as a decontamination method for food for several years. This study investigated how UV-C affected the microbial load of pork, inoculated with Yersinia (Y.) enterocolitica and Brochothrix (B.) thermosphacta. The initial effect as well as the effect after 1, 7 and 14 days of storage were investigated. Additionally, the meat quality parameters color, pH value, myoglobin redox form percentages and antioxidant capacity were analyzed. During storage, the bacterial load on pork was significantly reduced up to 1.2 log(10) using doses of 408 or 2040 mJ/cm(2). In contrast to this, in vitro experiments with bacterial suspensions showed that calculated UV doses of 16.16 and 19.30 mJ/cm(2) resulted in a 3.0 log(10) reduction of Y. enterocolitica and B. thermosphacta, respectively. The analyzed meat quality parameters were not influenced by UV-C treatment. Hence, UV-C light can reduce microbial surface contamination without negatively affecting meat quality.
机译：紫外线（UV）辐射作为食品的去污方法已经引起了人们的兴趣，已有数年的历史了。这项研究调查了紫外线-C如何影响猪肉中的微生物负荷，这些猪肉接种了耶尔森菌小肠结肠炎耶尔森氏菌和嗜热乳球菌布鲁氏菌。研究了初始作用以及储存1、7和14天后的作用。此外，分析了肉质参数颜色，pH值，肌红蛋白氧化还原形式百分比和抗氧化能力。在存储期间，使用408或2040 mJ / cm（2）的剂量，猪肉上的细菌载量显着降低至1.2 log（10）。与此相反，细菌悬液的体外实验表明，计算出的紫外线剂量分别为16.16和19.30 mJ / cm（2），导致肠球菌和嗜热芽孢杆菌分别减少3.0 log（10）。分析的肉品质参数不受UV-C处理的影响。因此，UV-C光可以减少微生物表面的污染，而不会负面影响肉的质量。

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