Lee Eun-Seon, Park Shin Young, Ha Sang-Do
School of Food Science and Technology, Chung-Ang University, Ansung, Republic of Korea.
School of Food Science and Technology, Chung-Ang University, Ansung, Republic of Korea
Food Sci Technol Int. 2016 Apr;22(3):213-20. doi: 10.1177/1082013215586293. Epub 2015 May 11.
This study investigated the effects of different doses of UV-C light at 253.7 nm (0-18 kJ/m(2)) on the reduction of Escherichia coli,Staphylococcus aureus and Bacillus cereus in contaminated seasoned dried filefish (Thamnaconus modestus) and sliced squid (Todarodes pacificus) surfaces and sensory quality. The counts of all three bacteria were significantly (P < 0.05) reduced by the increase of UV-C dosage.E. coli,S. aureus and B. cereus on filefish with 18 kJ/m(2)of UV-C maximally reduced by 2.70, 2.55 and 2.57 log CFU/g, respectively; however, on the sliced squid using the same UV dose reduced the same bacteria by 1.35, 0.54 and 1.05 log CFU/g, respectively. However, the results suggest that 6 to 9 kJ/m(2)of UV-C could be used for the inactivation of E. coli and B. cereus in these dried fishery products without any changes in sensory quality. However, S. aureus levels on sliced squid will require a combination of UV-C light and chemical treatment.
本研究调查了253.7 nm波长的不同剂量紫外线C（0 - 18 kJ/m²）对受污染的调味干马面鲀（Thamnaconus modestus）和鱿鱼片（Todarodes pacificus）表面大肠杆菌、金黄色葡萄球菌和蜡样芽孢杆菌数量减少以及感官品质的影响。随着紫外线C剂量的增加，所有三种细菌的数量均显著（P < 0.05）减少。在马面鲀上，18 kJ/m²紫外线C照射下，大肠杆菌、金黄色葡萄球菌和蜡样芽孢杆菌数量分别最大减少2.70、2.55和2.57 log CFU/g；然而，在鱿鱼片上使用相同紫外线剂量时，相同细菌数量分别减少1.35、0.54和1.05 log CFU/g。不过，结果表明6至9 kJ/m²的紫外线C可用于灭活这些干制水产品中的大肠杆菌和蜡样芽孢杆菌，且不会对感官品质产生任何影响。然而，鱿鱼片上的金黄色葡萄球菌数量需要结合紫外线C照射和化学处理来降低。
