Synergistic effect of ohmic heating and UV-C irradiation for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in buffered peptone water and tomato juice

Hurdle technology, in which preservation techniques are combined, has been of interest to scientists aiming to ensure microbiological food safety. We investigated the synergistic effect of UV-C irradiation and ohmic heating on the inactivation of foodborne pathogens. UV-C irradiation and ohmic heating were applied to buffered peptone water and tomato juice inoculated with pathogens simultaneously or sequentially. A synergistic bactericidal...