Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork

Foods

Corinna Kehrenberg¹  Valerie Koller²  Julia Saathoff²  Carsten Krischek²  Diana Seinige³ 

[1] Institute for Veterinary Food Science, Justus-Liebig-University Giessen, Frankfurter Str. 92, 35392 Giessen, Germany;Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany;Lower Saxony State Office for Consumer Protection and Food Safety, Röverskamp 5, 26203 Wardenburg, Germany;

关键词: Yersinia enterocolitica;    Brochothrix thermosphacta;    UV-C;    peracetic acid;    pork;    meat quality;   

DOI  :  10.3390/foods10020204

来源: DOAJ

【 摘 要 】

Efficient ways of decontamination are needed to minimize the risk of infections with Yersinia (Y.) enterocolitica, which causes gastrointestinal diseases in humans, and to reduce the numbers of Brochothrix (B.) thermosphacta to extend the shelf-life of meat. While many studies have focused on a single treatment of peracetic acid (PAA) or UV-C-irradiation, there are no studies about a combined treatment on meat. Therefore, in the present study, pork was inoculated with either Y. enterocolitica or B. thermosphacta, and was treated with a combination of 2040 mJ/cm² UV-C irradiation followed by a 2000 ppm PAA spray treatment (30 s). Samples were packed under modified atmosphere and stored for 1, 7, or 14 days. The samples were examined for Y. enterocolitica and B. thermosphacta content, chemical and sensory effects, and meat quality parameters. For Y. enterocolitica, a significant reduction of up to 2.16 log₁₀ cfu/cm² meat and for B. thermosphacta, up to 2.37 log₁₀ cfu/cm² meat was seen on day 14 after UV-C/PAA treatment compared to the untreated controls.

【 授权许可】

Unknown