Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties

Abstract Ready-to-eat sliced prosciutto samples were treated with ultraviolet (UV) light (wavelength: 265 and 275 nm/intensity: 10 and 50 mW) after inoculation with hepatitis E virus (HEV), Escherichia coli O157:H7, or Listeria monocytogenes. The parameters of prosciutto quality assessed were color, texture, pH, water content, water holding capacity, oxidative rancidity, and freshness. The prosciutto sample under UV-C light was influenced on changes of color, lipid oxidation, and protein oxidation due to free radical generation. UV-C light reduced E. coli O157:H7 and L. monocytogenes counts by up to 2.23 Log and 1.85 Log colony forming units/g, respectively. The amount of HEV was also significantly reduced after treatment (p<0.05). HEV was no longer detected after 10 min of treatment at an intensity of 50 mW. Consequently, UV-C treatment above 265 nm at 50 mW for 10 min is an effective strategy for maintaining product quality and improving food safety. The results of this study advance the application of non-thermal food preservation.