The effect of ultraviolet radiation on pathogenic microorganisms inoculated in milk, traditional fruit juice and drinking water

Reza Nooshabadi ¹ ( No )
seyed majid hashemi ² ( گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد شهرکرد، ایران. )

Submited date : 2024-07-09 Accepted date : 2024-12-11

Keywords: Escherichia coli, Salmonella, Staphylococcus aureus, Listeria monocytogenes, uv Irradiation,

Abstract :

Due to the increase in consumer demand for more natural and healthier products, non-thermal technologies have been intensively studied. The purpose of applying this technology is to reduce or eliminate the microbial load of food. In this regard, the aim of this research is the effect of ultraviolet rays on bacteria inoculated into milk, fruit juice and drinking water. First, samples of raw milk, fruit juice and drinking water were taken and transferred to the laboratory for preparation. The samples were sterilized before the inoculation of Escherichia coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes bacteria, and after ensuring sterilization, a certain amount of bacteria was added to the samples and passed through the UV radiation device and the bacterial population It was counted in the time after irradiation. For this purpose, the duration of 30, 60 and 120 seconds in continuous radiation was applied. Excel software was used to draw graphs and Duncan's multi-domain statistical analysis. The results showed that a statistically significant difference was observed in all samples within 30 seconds during consecutive dilutions (p>0.05), the highest mean contamination related to the first dilution in Escherichia coli was ±1.39. 6.78, and the lowest average contamination related to the third dilution in Staphylococcus aureus was 0.77 ± 0.06. According to the results, if this method is accurately applied to food solutions, it can have a positive effect on the process of reducing contamination with pathogenic bacteria

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