Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/22181
Title: Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?
Authors: Papademas, Photis 
Mousikos, Panagiotis 
Aspri, Maria 
Major Field of Science: Agricultural Sciences
Field Category: Animal and Dairy Science
Keywords: UV-C technology;Donkey milk;Microbial inactivation;Milk pathogens;Non-thermal methods
Issue Date: Jan-2021
Source: Animals, 2021, vol. 11, no. 1, articl. no. 42
Volume: 11
Issue: 1
Journal: Animals 
Abstract: The effect of UV-C light technology on the inactivation of six foodborne pathogens inoculated in raw donkey milk was evaluated. Fresh raw donkey milk was artificially inoculated with the following foodborne pathogens-L. inoccua (NCTC 11288), S. aureus (NCTC 6571), B. cereus (NCTC 7464), Cronobacter sakazakii (NCTC 11467), E. coli (NCTC 9001), Salmonella enteritidis (NCTC 6676)-and then treated with UV-C doses of up to 1300 J/L. L. innocua was the most UV-C-resistant of the bacteria tested, requiring 1100 J/L for complete inactivation, while the rest of the bacteria tested was destructed in the range of 200-600 J/L. Results obtained from this study indicate that UV-C light technology has the potential to be used as a non-thermal processing method for the reduction of spoilage bacteria and foodborne pathogens that can be present in raw donkey milk.
URI: https://hdl.handle.net/20.500.14279/22181
ISSN: 20762615
DOI: 10.3390/ani11010042
Rights: © by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution
Type: Article
Affiliation : Cyprus University of Technology 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

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