1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/22181
DC FieldValueLanguage
dc.contributor.authorPapademas, Photis-
dc.contributor.authorMousikos, Panagiotis-
dc.contributor.authorAspri, Maria-
dc.date.accessioned2021-03-04T09:26:48Z-
dc.date.available2021-03-04T09:26:48Z-
dc.date.issued2021-01-
dc.identifier.citationAnimals, 2021, vol. 11, no. 1, articl. no. 42en_US
dc.identifier.issn20762615-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/22181-
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.relation.ispartofAnimalsen_US
dc.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 Attributionen_US
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.subjectUV-C technologyen_US
dc.subjectDonkey milken_US
dc.subjectMicrobial inactivationen_US
dc.subjectMilk pathogensen_US
dc.subjectNon-thermal methodsen_US
dc.titleOptimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?en_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryAnimal and Dairy Scienceen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.3390/ani11010042en_US
dc.identifier.pmid33379250-
dc.identifier.urlhttps://www.mdpi.com/2076-2615/11/1/42-
dc.relation.issue1en_US
dc.relation.volume11en_US
cut.common.academicyear2020-2021en_US
dc.identifier.external86096932-
item.openairetypearticle-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.languageiso639-1en-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.orcid0000-0001-5876-3922-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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