Application of combined UV-C light and ethanol treatment for the reduction of pathogenic Escherichia coli and Bacillus cereus on Gwamegi (semidried Pacific saury)
- Lee, Eun-Seon; Park, Shin Young; Ha, Sang-Do
- Issue Date
- Appendicitis; Tomography; X-ray computed; Abdomen; Radiation dosage
- JOURNAL OF FOOD SAFETY, v.39, no.6
- Journal Title
- JOURNAL OF FOOD SAFETY
- This study investigated the combined effects of different doses of UV-C light at 260 nm (0-1,800 mWs/cm(2)) and ethanol (0-70%) on the reduction of Escherichia coli and Bacillus cereus in experimentally contaminated Gwamegi (semidried Pacific saury). After combined treatment of 4,800 mWs/cm(2) of UV-C and 70% ethanol, E. coli and B. cereus were reduced by 3.03 and 2.73 log CFU/g, respectively. However, quality losses of the product, including changes in pH, the thiobarbituric acid-reactive substances value, and color occurred after storage for 2 weeks at 5 degrees C. The results suggested that a combination of 2,400 mWs/cm(2) of UV-C and 70% ethanol could potentially be used to inactivate E. coli and B. cereus in this dried fish product during storage for 7 days without any adverse changes in the qualities of the fillets. Practical Applications Since Gwamegi is traditionally air-dried in the open, it could easily become contaminated by pathogens. Treatment with the combination of UV-C (2,400 mWs/cm(2)) and ethanol (70%) is optimal to prevent microbial proliferation on the product during drying without causing organoleptic changes. Despite the cost, this hurdle technology can be applied in the small fishery industry.
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- 해양과학대학 > Seafood science & Technology > Journal Articles
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