The Effect Of Different Ultraviolet-C Light Doses On Microbial Reduction And The Components Of Camel Milk

As a result of increasing interest in non-thermal technologies as a possible alternative or complementary to milk pasteurization processing, the objectives of this study were to determine the effects of different ultraviolet-C light doses on the viability ofEscherichia coli O157:H7 andSalmonella entericaserovar Typhimurium and chemical changes to camel milk components. Pasteurized and inoculated camel milk samples were ultraviolet-C treated in a continuous flow system. The viability ofE. coli O157:H7 andS. Typhimurium was evaluated with both in vivo imaging system and traditional plate count agar method. Samples subjected to the 4.15, 8.30, and 12.45 mJ/cm(2)of ultraviolet-C treatment resulted in 1.9, 3.3, and 3.9-log reductions inE. coli O157:H7 and 0.9, 3, and 3.9-log reductions inS. Typhimurium, respectively. The measurement of secondary lipid peroxidation products (or ThioBarbituric Acid Reactive Substance values) showed no significant (P > 0.05) differences between the raw and ultraviolet-C treated milk samples. Additionally, no changes (P > 0.05) in the protein profiles of alpha(s1)-casein, alpha-lactalbumin, and lactoferrin were observed between both samples. Compared to the untreated raw milk,c9t11 conjugated linoleic acid decreased (P < 0.01) whilet10c12 conjugated linoleic acid increased (P < 0.01) in the ultraviolet-C treated milk. Furthermore, three new volatile compounds were identified in the ultraviolet-C treated milk compared to the control. In conclusion, milk treated with the ultraviolet-C light at a dose of 12.45 mJ/cm(2) did not meet the Food and Drug Administration (FDA) requirements for the 5-log pathogen reduction. The ultraviolet-C treatment, on the other hand, had minimal effects on camel milk components.