Table 2. Effect of UV-C treatment on total aerobic bacteria of the prosciutto

Variable	Irradiation time (s)	Total bacterial (Log CFU/g)	Reduction rate (%)¹⁾
Control	0	6.92±0.21^abc	-
265/10²⁾	5	6.30±0.00^abc	75.90
	10	6.80±0.07^abc	24.10
	20	6.99±0.38^abc	–16.87
	40	6.60±0.22^abc	52.41
	120	6.92±0.31^abc	–1.20
	300	7.00±1.20^abc	–19.32
	600	6.03±0.73^c	87.21
265/50	5	6.91±0.54^abc	1.20
	10	6.17±0.70^abc	82.05
	20	6.13±0.47^abc	83.86
	40	6.62±0.94^abc	49.58
	120	6.71±1.07^abc	37.59
	300	7.16±0.40^ab	–72.69
	600	6.88±0.06^abc	8.03
275/10	5	6.23±0.49^abc	79.76
	10	6.81±0.21^abc	22.29
	20	6.94±0.43^abc	–4.82
	40	6.78±0.18^abc	27.71
	120	7.25±0.22^a	–112.85
	300	6.97±1.08^abc	–13.21
	600	6.78±0.28^abc	26.91
275/50	5	6.96±0.36^abc	–10.24
	10	6.12±0.23^ab	84.04
	20	6.50±0.17^abc	62.05
	40	6.54±0.37^abc	57.83
	120	6.71±1.07^abc	37.59
	300	7.16±0.40^ab	–72.69
	600	6.88±0.06^abc	8.03

Reduction rate: 1–(N/N₀) %; N₀, untreatment total aerobic bacteria counts on dry cured ham (control); N, UV-irradiated total aerobic bacteria counts on dry cured ham.
Wavelength (nm)/watt (mW).
Means with different letters are significantly different (p<0.05).
UV-C, ultraviolet-C.