研究目的
To study the decontamination of Escherichia coli and Salmonella sp. on asparagus spears using ultraviolet-C irradiation.
研究成果
UV-C irradiation reduced Escherichia coli and Salmonella sp. counts on asparagus spears during storage at 10°C, with reductions of about 0.1 log CFU g-1 for E. coli and 1.0 log CFU g-1 for Salmonella sp. by day 6. It also delayed increases in total microbial and fungi counts compared to un-irradiated samples. The quality of asparagus remained acceptable for marketability over 9 days. The findings suggest that UV-C can be an effective postharvest treatment for reducing foodborne pathogens and extending shelf life, though further optimization is needed for immediate decontamination effects.
研究不足
The study was conducted under specific conditions (e.g., storage at 10°C, 85% RH, 9 days) and may not generalize to other temperatures, humidities, or storage durations. UV-C irradiation did not significantly reduce bacterial counts immediately after treatment, and microbial recovery was observed. The research focused only on Escherichia coli and Salmonella sp., not other pathogens or spoilage microorganisms.
1：Experimental Design and Method Selection:
A completely randomized design (CRD) with three replications per treatment per evaluation period was used. UV-C irradiation was applied for 1 min at a dose of
2：2 kJ m-Sample Selection and Data Sources:
Fresh green asparagus spears (Asparagus officinalis L.) of uniform size and color (10 mm diameter, 12 cm length) were obtained from a commercial farm in Nakhon Pathom province, Thailand. They were inoculated with Escherichia coli or Salmonella sp. suspensions (105 CFU mL-1).
3：1). List of Experimental Equipment and Materials:
3. List of Experimental Equipment and Materials: UV-C lamp (Sylvania G15T8, Philips), foam trays (144×203×16 mm), PVC film (14 μm thickness), stomacher (Masticator Nr2557/400, IUL instruments), agar media (EMB Agar, XLD Agar, Plate Count Agar, Potato Dextrose Agar), peptone water.
4：Experimental Procedures and Operational Workflow:
Asparagus spears were washed, inoculated with bacteria, irradiated with UV-C, packed in trays wrapped with PVC film, and stored at 10°C and 85% RH for 9 days. Microbial counts (E. coli, Salmonella sp., total microbial, fungi) were enumerated on days 3, 6, and 9 using standard methods with serial dilutions and plating. Quality was assessed by trained panelists using a hedonic scale.
5：Data Analysis Methods:
Data were analyzed using analysis of variance (ANOVA) and Duncan's multiple range test (DMRT), with standard error of the mean calculated.
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