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Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?
Photis Papademas1, Panagiotis Mousikos1, Maria Aspri1
1Dairy Science and Technology, Department of Agricultural Sciences Biotechnology and Food Science, Cyprus University of Technology, 3036 Limassol, Cyprus.
Animals : an Open Access Journal From MDPI
|December 31, 2020
Summary
UV-C light effectively inactivates common foodborne pathogens in raw donkey milk. This non-thermal method shows promise for reducing microbial contamination in dairy products.
Area of Science:
- Food Science
- Microbiology
- Food Safety
Background:
- Raw donkey milk can harbor foodborne pathogens.
- Ensuring the safety of raw milk products is crucial.
Purpose of the Study:
- To evaluate the efficacy of UV-C light technology for inactivating foodborne pathogens in raw donkey milk.
- To determine the UV-C doses required for pathogen inactivation.
Main Methods:
- Raw donkey milk was inoculated with six specific foodborne pathogens.
- The inoculated milk was treated with varying doses of UV-C light (up to 1300 J/L).
- Pathogen inactivation levels were assessed post-treatment.
Main Results:
- UV-C light significantly reduced pathogen loads in raw donkey milk.
- Listeria innocua exhibited the highest resistance, requiring 1100 J/L for complete inactivation.
- Other tested pathogens (S. aureus, B. cereus, C. sakazakii, E. coli, S. enteritidis) were inactivated at lower doses (200-600 J/L).
Conclusions:
- UV-C light technology is a viable non-thermal method for reducing foodborne pathogens in raw donkey milk.
- This technology can enhance the microbial safety of raw donkey milk.
- Further research may explore optimization for industrial application.
