Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

Abstract

We have compared the efficacy of continuous ultraviolet (UV‐C) (254 nm) and pulsed UV light in reducing the viability of Salmonella Enteritidis, Listeria monocytogenes, Staphylococcus aureus, enterohemorrhagic Escherichia coli, Pseudomonas spp., Brochothrix thermospacta, Carnobacterium divergens, and extended‐spectrum β‐lactamase producing E. coli inoculated on chicken fillet surface. Fluences from 0.05 to 3.0 J/cm2 (10 mW/cm2, from 5 to 300 s) used for UV‐C light resulted in average reductions from 1.1 to 2.8 log cfu/cm2. For pulsed UV light, fluences from 1.25 to 18.0 J/cm2 gave average reductions from 0.9 to 3.0 log cfu/cm2. A small change in the odor characterized as sunburnt and increased concentration of volatile compounds associated with burnt odor posed restrictions on the upper limit of UV treatment, however no sensory changes were observed after cooking the meat. Treatments under modified atmosphere conditions using a UV permeable top film gave similar or slightly lower bacterial reductions.Practical applicationsUltraviolet (UV) light may be used for decontaminating the surface of food products and reduce viability of pathogenic and spoilage bacteria. Exposure of raw chicken fillet surface to various doses of continuous UV‐C or pulsed UV light proposed in the present work represent alternatives for microbiological improvement of this product. Chicken fillets can be treated in intact packages covered with UV permeable top film, thus avoiding recontamination of the meat. UV‐C light treatment is a low cost strategy with low maintenance, whereas pulsed UV light involves more elaborate equipment, but treatment times are short and less space is required. Both methods can be helpful for producers to manage the safety and quality of chicken fillets.

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

“…Previous in vitro experiments also confirmed the reduction (5–7 log cfu/g) of several Salmonella strains ( Salmonella Typhimurium, Salmonella Enteretidis) by different UV‐C doses, corroborating with our results (Allende, McEvoy, Luo, Artés, & Wang, ; Escalona, Aguayo, Martínez‐Hernández, & Artés, ; McLeod et al, ). On the other hand, only few studies have focused on the effect of the UV‐C radiation on reduction of Salmonella spp.…”

“…The total color difference in caiman meat treated with 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm 2 was higher than 5 units, indicating that the UV-C application at these doses resulted in perceived color changes by visual observation (Tazrart, Zaidi, Lamacchia, & Haros, 2016). Although this fact indicates instrumental color changes perceptible to consumers, previous sensory studies reported no color changes in chicken meat, which has a similar visual color to caiman meat, treated with UV-C doses higher than those used in the present study (McLeod et al, 2018;Park & Ha, 2015).…”

Listeria monocytogenes Biofilms in the Food Industry: Is the Current Hygiene Program Sufficient to Combat the Persistence of the Pathogen?

“…Research on sanitization in fish factories has been carried out to optimize treatments and increase effectivity. According to Holck et al [ 149 ] and Mcleod et al [ 150 ], UV light could be an alternative for surface decontamination given that it causes microbial inactivation through DNA damage. Chlorine and the products that produce chlorine include hydrogen peroxide and quaternary ammonium compound, two of the disinfectants commonly used in seafood plants [ 151 , 152 ].…”

Inactivation ofEscherichia coliK12 by pulsed UV light on goat meat and beef: microbial responses and modelling

“…At 1.27 J cm −2 PUVL, E. coli on lean surface chicken thighs was reduced by 1.22 and 2.02 log 10 CFU cm −2 , whereas PUVL treatment on skin surface thighs resulted in 1.19 and 1.96 log 10 CFU cm −2 reductions with 5 and 45 s treatments, respectively (Cassar et al ., 2019). Treatments with 1.25 to 18.0 J cm −2 PUVL against E. coli resulted in reductions of 0.9 to 3.0 log 10 CFU cm −2 on chicken fillets (McLeod et al ., 2018). Rajkovic et al .…”