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https://www.selleckchem.com/products/guanosine.html Bacteria on ready-to-eat meat may cause diseases and lead to faster deterioration of the product. In this study, ready-to-eat sliced ham samples were inoculated with Yersinia enterocolitica or Brochothrix thermosphacta and treated with ultraviolet (UV) light. The initial effect of a UV-C irradiation was investigated with doses of 408, 2040, 4080, and 6120 mJ/cm2 and the effect after 0, 7, and 14 days of refrigerated storage with doses of 408 and 4080 mJ/cm2. Furthermore, inoculated ham samples were stored under light and dark conditions after the UV-C treatment to investigate the effect of photoreactivation. To assess the ham quality the parameters color and antioxidant capacity were analyzed during storage. UV-C light reduced Yersinia enterocolitica and Brochothrix thermosphacta counts by up to 1.11 log10 and 0.79 log10 colony forming units/g, respectively, during storage. No photoreactivation of the bacteria was observed. Furthermore, significantly lower a* and higher b* values after 7 and 14 days of storage and a significantly higher antioxidant capacity on day 0 after treatment with 4080 mJ/cm2 were detected. However, there were no other significant differences between treated and untreated samples. Hence, a UV-C treatment can reduce microbial surface contamination of ready-to-eat sliced ham without causing considerable quality changes.In this report, poly(lactic acid) (PLA) and Poly(butylene adipate-co-terephthalate) (PBAT) with three kinds of compatibilizers were melt blended under intensive shear flow. A self-made parallel three-screw extruder was developed to generate such flow during the process. Mechanical properties, chemical reactions among PLA, PBAT and compatibilizers, rheological behavior and morphology were investigated. The mechanical tests showed that the notched impact strength of super-tough composite with 10 wt% EGMA is about 20 times than that of pure PLA. The Fourier transform infrared spectr

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