Unluturk, SevcanAtilgan, Mehmet R.Baysal, A. HandanUnluturk, Mehmet S.2023-06-162023-06-1620100168-16051879-3460https://doi.org/10.1016/j.ijfoodmicro.2010.07.013https://hdl.handle.net/20.500.14365/1240The efficiency of UV-C irradiation as a non-thermal pasteurization process for liquid egg white (LEW) was investigated. LEW inoculated with Escherichia coli K-12 (ATCC 25253), pathogenic strain of Escherichia coli O157:H7 (NCTC12900) and Listeria innocua (NRRL B33314) were treated with UV light using a bench top collimated beam apparatus. Inoculated LEW samples were exposed to UV-C irradiation of known UV intensity of 1.314 mW/cm(2) and sample depth of 0.153 cm for 0, 3 5, 7, 10, 13, 17 and 20 min. The populations of E. coli K-12, E. coli 0157:H7 and L. innocua were reduced after 20 min of exposure by 0.896, 1.403 and 0.960 log CFU respectively. Additionally, the inactivation data obtained for each strain suspended in LEW was correlated by using Weibull (2 parameter), Log-Linear (1 parameter), Horn (2 parameter) and modified Chick Watson (2 parameter) models. The inactivation kinetics of E. coli K-12, E. coli 0157:H7 and L. innocua were best described by modified Chick Watson model with the smallest root mean squared error (RMSE) (R-2 >= 0.92). (C) 2010 Elsevier B.V. All rights reserved.eninfo:eu-repo/semantics/closedAccessUV-C irradiationLiquid egg whiteInactivation kineticsWeibull modelModified Chick Watson modelHorn modelLog-Linear modelEscherichia-Coli O157-H7High Hydrostatic-PressurePulsed Electric-FieldWhole EggSalmonellaUltravioletPasteurizationDestructionRadiationBacteriaArticle10.1016/j.ijfoodmicro.2010.07.0132-s2.0-77955844570