驴奶紫外线-C处理的优化：巴氏杀菌的替代方法？
Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?
作者信息
Papademas Photis, Mousikos Panagiotis, Aspri Maria
机构信息
Dairy Science and Technology, Department of Agricultural Sciences Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, Cyprus.
出版信息
Animals (Basel). 2020 Dec 28;11(1):42. doi: 10.3390/ani11010042.
The effect of UV-C light technology on the inactivation of six foodborne pathogens inoculated in raw donkey milk was evaluated. Fresh raw donkey milk was artificially inoculated with the following foodborne pathogens- (NCTC 11288), (NCTC 6571), (NCTC 7464), (NCTC 11467), (NCTC 9001), (NCTC 6676)-and then treated with UV-C doses of up to 1300 J/L. was the most UV-C-resistant of the bacteria tested, requiring 1100 J/L for complete inactivation, while the rest of the bacteria tested was destructed in the range of 200-600 J/L. Results obtained from this study indicate that UV-C light technology has the potential to be used as a non-thermal processing method for the reduction of spoilage bacteria and foodborne pathogens that can be present in raw donkey milk.
评估了紫外线C光技术对接种于生鲜驴奶中的六种食源性病原体的灭活效果。将新鲜的生鲜驴奶人工接种以下食源性病原体 - （英国国家典型菌种保藏中心11288）、（英国国家典型菌种保藏中心6571）、（英国国家典型菌种保藏中心7464）、（英国国家典型菌种保藏中心11467）、（英国国家典型菌种保藏中心9001）、（英国国家典型菌种保藏中心6676） - 然后用高达1300 J/L的紫外线C剂量进行处理。在所测试的细菌中， 对紫外线C的抗性最强，完全灭活需要1100 J/L，而其余测试的细菌在200 - 600 J/L的范围内被破坏。本研究获得的结果表明，紫外线C光技术有潜力作为一种非热加工方法，用于减少生鲜驴奶中可能存在的腐败细菌和食源性病原体。
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