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Article

Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork

1
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany
2
Lower Saxony State Office for Consumer Protection and Food Safety, Röverskamp 5, 26203 Wardenburg, Germany
3
Institute for Veterinary Food Science, Justus-Liebig-University Giessen, Frankfurter Str. 92, 35392 Giessen, Germany
*
Author to whom correspondence should be addressed.
Foods 2021, 10(2), 204; https://doi.org/10.3390/foods10020204
Received: 7 December 2020 / Revised: 8 January 2021 / Accepted: 15 January 2021 / Published: 20 January 2021
(This article belongs to the Section Food Packaging and Preservation)
Efficient ways of decontamination are needed to minimize the risk of infections with Yersinia (Y.) enterocolitica, which causes gastrointestinal diseases in humans, and to reduce the numbers of Brochothrix (B.) thermosphacta to extend the shelf-life of meat. While many studies have focused on a single treatment of peracetic acid (PAA) or UV-C-irradiation, there are no studies about a combined treatment on meat. Therefore, in the present study, pork was inoculated with either Y. enterocolitica or B. thermosphacta, and was treated with a combination of 2040 mJ/cm2 UV-C irradiation followed by a 2000 ppm PAA spray treatment (30 s). Samples were packed under modified atmosphere and stored for 1, 7, or 14 days. The samples were examined for Y. enterocolitica and B. thermosphacta content, chemical and sensory effects, and meat quality parameters. For Y. enterocolitica, a significant reduction of up to 2.16 log10 cfu/cm2 meat and for B. thermosphacta, up to 2.37 log10 cfu/cm2 meat was seen on day 14 after UV-C/PAA treatment compared to the untreated controls. View Full-Text
Keywords: Yersinia enterocolitica; Brochothrix thermosphacta; UV-C; peracetic acid; pork; meat quality Yersinia enterocolitica; Brochothrix thermosphacta; UV-C; peracetic acid; pork; meat quality
MDPI and ACS Style

Koller, V.; Seinige, D.; Saathoff, J.; Kehrenberg, C.; Krischek, C. Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork. Foods 2021, 10, 204. https://doi.org/10.3390/foods10020204

AMA Style

Koller V, Seinige D, Saathoff J, Kehrenberg C, Krischek C. Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork. Foods. 2021; 10(2):204. https://doi.org/10.3390/foods10020204

Chicago/Turabian Style

Koller, Valerie, Diana Seinige, Julia Saathoff, Corinna Kehrenberg, and Carsten Krischek. 2021. "Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork" Foods 10, no. 2: 204. https://doi.org/10.3390/foods10020204

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