Effect of UV-C irradiation on foodborne pathogens in prosciutto and changes in physicochemical properties

Jiseon Lee1, Sumi Lee1,2, Ui Sub Jung2, SangYoon Lee3, Geun-Pyo Hong3, Mi-Jung Choi1,*
Author Information & Copyright
1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
2Food Research Institute, Ourhome Ltd., Seoul 07792, Korea.
3Department of Food Science & Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Korea.
*Corresponding Author: Mi-Jung Choi. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 22, 2024 ; Revised: Jun 28, 2024 ; Accepted: Jul 01, 2024

Published Online: Jul 10, 2024


Ready-to-eat sliced prosciutto samples were treated with ultraviolet (UV) light (wavelength: 265 and 275 nm/intensity: 10 and 50 mW) after inoculation with hepatitis E virus (HEV), Escherichia coli O157:H7, or Listeria monocytogenes. The parameters of prosciutto quality assessed were: color, texture, pH, water content, water holding capacity, oxidative rancidity, and freshness. The prosciutto sample under UV-C light was influenced on changes of color, lipid and protein oxidation, and protein oxidation due to free radical generation. UV-C light reduced E. coli O157:H7 and L. monocytogenes counts by up to 2.23 Log and 1.85 Log colony forming units/g, respectively. The amount of HEV was also significantly reduced after treatment (p<0.05). HEV was no longer detected after 10 min of treatment at an intensity of 50 mW. Consequently, UV-C treatment above 265 nm at 50 mW for 10 min is an effective strategy for maintaining product quality and improving food safety. The results of this study advance the application of non-thermal food preservation.

Keywords: UV-C; Hepatitis E virus; Prosciutto; Pathogens; Quality