Jae-Won Ha
Korea University · Biochemistry, Genetics and Molecular Biology
About the Lab
Professor Jae-Won Ha's research lab specializes in innovative food safety technologies, focusing on the synergistic inactivation of foodborne pathogens using non-thermal methods such as near-infrared (NIR) heating and ultraviolet (UV) irradiation. The lab investigates the mechanisms behind these combined treatments and evaluates their impact on food quality, including color, texture, and sensory properties. Research also extends to alternative antimicrobial strategies, such as combining NIR with lactic acid sprays, particularly for low-moisture foods like nuts and spices. The lab emphasizes practical applications in real food matrices, ensuring safety without compromising product quality.
Research Overview
Research Output Trend
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Selected Papers
15This study was conducted to investigate the efficacy of the simultaneous application of near-infrared (NIR) heating and UV irradiation for reducing populations of food-borne pathogens, including Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in red pepper powder and to clarify the mechanisms of the lethal effect of the NIR-UV combined treatment. Also, the effect of the combination treatment on quality was determined by measuring changes in color and pungency constituents. S
The aim of this study was to investigate the synergistic bactericidal effects of the simultaneous application of near-infrared (NIR) heating and UV irradiation against Cronobacter sakazakii in powdered infant formula and to determine the effect on quality by measuring color changes and performing sensory evaluation. A cocktail of C. sakazakii strains was inoculated into powdered infant formula, followed by NIR, UV, and combined NIR-UV treatments. The sum of NIR and UV inactivation was lower than
The objective of the study described in this article was, first, to investigate the effect of the simultaneous application of near-infrared (NIR) heating and UV irradiation on inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in ready-to-eat (RTE) sliced ham and as well as its effect on product quality and, second, to elucidate the underlying mechanisms of the synergistic bactericidal action of NIR heating and UV irradiation. With the i
Research Areas
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