Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany.
Justus-Liebig-University Giessen, Institute for Veterinary Food Science, Frankfurter Str. 92, 35392 Giessen, Germany.
Meat Sci. 2019 Dec;158:107909. doi: 10.1016/j.meatsci.2019.107909. Epub 2019 Aug 7.
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 using doses of 408 or 2040 mJ/cm. In contrast to this, in vitro experiments with bacterial suspensions showed that calculated UV doses of 16.16 and 19.30 mJ/cm resulted in a 3.0 log 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.
紫外线 (UV) 辐射作为一种食品消毒方法已经引起了多年的关注。本研究调查了 UV-C 对猪肉中污染的肠耶尔森氏菌 (Y.) enterocolitica 和生孢梭菌 (B.) thermosphacta 的微生物负荷的影响。研究了初始影响以及在储存 1、7 和 14 天后的影响。此外，还分析了肉品质参数颜色、pH 值、肌红蛋白氧化还原形式百分比和抗氧化能力。在储存期间，使用 408 或 2040 mJ/cm2 的剂量，猪肉上的细菌负荷可显著降低 1.2 个对数。相比之下，细菌悬浮液的体外实验表明，计算的 UV 剂量为 16.16 和 19.30 mJ/cm2 时，肠耶尔森氏菌和生孢梭菌分别减少了 3.0 个对数。分析的肉品质参数不受 UV-C 处理的影响。因此，UV-C 光可以减少表面微生物污染，而不会对肉品质产生负面影响。
