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

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 2.18J/m(2). Ready-to-eat sliced hams were inoculated with the pathogens and irradiated with UV-C light of 1000, 2000, 4000, 6000, and 8000J/m(2). Microbiological data indicated that foodborne pathogen populations significantly (p<0.05) decreased with increasing UV-C irradiation. In particular, UV-C irradiation at 8000J/m(2) reduced the populations of L. monocytogenes, S. Typhimurium, and C. jejuni in the ham by 2.74, 2.02, and 1.72logCFU/g. The results indicate that UV-C irradiation can be used as a microbial inactivation method for ready-to-eat sliced ham, and inactivation kinetics of the foodborne pathogens fit the Weibull model better than the first-order kinetics model.