學生姓名:
廖頌賢
指導教授:
蕭心怡
學期:
109上
摘 要:
Cold-smoked salmon as a ready-to-eat product, is highly susceptible to bacterial contamination such as Listeria monocytogenes due to the lack of key controls during the production process. However, common disinfection methods especially acidic electrolyzed oxidizing water utilisation can massively reduce the pathogens in food. Likewise, food surface treatments such as transparent ultraviolet C (UV-C) and pulsed UV light can limit the bacterial accumulation on external areas. The aim of this study is to determine the effects of both disinfection methods and food surface treatments on the reduction of Listeria monocytogenes in cold-smoked salmon. The results showed that Listeria monocytogenes were reduced by 2.85 log CFU/g in the highest temperature (40℃) of electrolytic oxidizing water and the longest treatment period (10min). In addition, UV-C and pulsed UV had also reduced Listeria monocytogenes by 0.7-1.3 log. In conclusion, the higher the temperature of electrolytic oxidizing water and the longer the treatment time, the more Listeria monocytogenes could be reduced. Besides, the combination of both UV-C and pulsed UV light in manufacture of cold-smoked salmon could limit the most amount of Listeria monocytogenes in food.
專題討論_廖頌賢.pdf