Kinetic reduction of UV-C against Salmonella Typhimurium contaminated on radish sprouts (Raphanus sativus L.)
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Abstract
Consumer demand for fresh, healthy and contain large amounts of nutrious products has significantly increased the minimally processed ready-to-eat (RTE) vegetable. Sprouts are primary recognized as RTE. Unfortunathely, the frequency of reports about foodborne outbreaks resulted form sprouts consumption has increased. Interventions were highly required to minimize the contamination. This study presented the kinetic reduction of Salmonella Typhimurium contaminated on Radish sprouts using UV-C at 3.2 to 12.8 W/m3 under different washing systems. The reduction of S. Typhimurium increased when the intensity of UV-C increased. UV-C at 12.8 W/m3 for 30 min in dynamic washing system reduced the population of S. Typhimurium on Radish sprouts around 2.0 Log10CFU.g-1 with different statistical significance (p≤0.05). In addition, the kinetic reduction of S. Typhimurium on Radish sprouts was studied. The highest intensity of UV-C at 12.8 W/m3 demonstrated the highest rate of reduction (k-value) against S. Typhimurium. The highest k-value was 6.7x10-3 ln CFU.g-1.min-1 under dynamic washing system. However, the effect of low temperature indicated that the reduction rate was not depended on the change of temperature. Conclusively, the reduction effect of UV-C was increased when the intersity of UV-C and contact time increased. Moreover, the temperature had an ineffectiveness on the reduction of S. Typhimurium contaminated on Radish sprouts. Therefore, UV-C with different washing systems might be alternated for safety use the radish sprouts process.
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