Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

Chun, Ho-Hyun; Kim, J.Y.; Lee, B.D.; Yu, Dong; Song, Kyung Bin

doi:10.1016/j.foodcont.2009.06.006

Cited by 116 publications

(74 citation statements)

References 30 publications

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“…Comparable to the results obtained in the present study, Chun et al (2010) and Haughton et al (2012) investigated the applicability of UV-C irradiation in the inactivation of Campylobacter jejuni in ready-to-eat poultry and chicken fillets, respectively, and their results demonstrated the control of this microorganism during storage using this type of irradiation. The presence of Campylobacter sp.…”

Section: Resultssupporting

confidence: 56%

Effect of gamma irradiation (Co60) in the control of Campylobacter sp. in chilled chicken (Gallus gallus) heart

Xavier¹,

Franco²,

Fonseca³

et al. 2016

Afr. J. Microbiol. Res.

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The present study aimed to evaluate the efficiency of the irradiation process in the control of Campylobacter spp. in chilled chicken heart samples, since this microorganism is related to the contamination of meat and chicken giblets and is responsible for enteritis in humans. The methodology and standards recommended by RDC no. 12 (Brazil, 2001) were applied for the bacteriological analyses. The chilled chicken heart samples were acquired in an industry that undergoes sanitary inspection, located in the West Zone of Rio de Janeiro. Samples were divided into two groups, non-contaminated (NC -originally from the industrial plant) and contaminated (CAMPY-contaminated with C. jejuni ATCC 33291/CCAMP/FIOCRUZ 00262 strains by CCAMP/LABZOO/IOC/FIOCRUZ), subsequently separated into four groups: NC and CAMPY control groups and samples irradiated at 1.5, 3.0 and 4.5 kGy. The eight subgroups were analyzed for the presence of Campylobacter sp. No statistically significant difference was observed between the four groups namely the non-irradiated controls and the 1.5, 3.0 and 4.5 kGy irradiated samples (p> 0.05). Elimination of Campylobacter sp. was observed, with no bacterial growth in any of the irradiated, non-contaminated (CN) and infected (CAMPY) samples. Thus, the efficiency of the Co60 irradiation process of chilled chicken heart for the elimination of the surveyed microorganisms was proven. The lowest dose applied was sufficient to eliminate the enteric pathogen which is of great significance in a public health point of view. However, it should be noted that the Brazil legislation determining the microbiological standards for food does not include a microbiological standard for Campylobacter sp. This means that any amount of this enteric pathogen may bring public health risks.

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Section: Resultssupporting

confidence: 56%

Effect of gamma irradiation (Co60) in the control of Campylobacter sp. in chilled chicken (Gallus gallus) heart

Xavier¹,

Franco²,

Fonseca³

et al. 2016

Afr. J. Microbiol. Res.

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“…The mechanism of action of UV light involves the interruption of bacterial replication due to the formation of thymine dimers in the bacterial chromosome either killing them or making them unable to reproduce. Chun et al, (2009) reported a reduction of 2.02 logs of S. Typhimurium in sliced ham upon the application of 8000 J/m 2 of UV-C whereas in the case of chicken breasts a reduction of only 1.19 logs were observed upon the application of 5 kJ/m 2 UV-C radiation (Chun et al, 2010). At the same time, storage of UV-C treated chicken breasts resulted in an increase in the TBARS values and a negligible change in the Hunter L, a and b values for the product.…”

Section: Ultravoilet Radiationmentioning

confidence: 99%

Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

Gupta¹,

Abu‐Ghannam²

2012

Salmonella - A Dangerous Foodborne Pathogen

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“…Valero et al (2007) investigated the effect of UV irradiation on mold spores associated with grapes on agar plates. UV irradiation also has been applied to the surface decontamination of meat and meat products (Chun et al, 2009(Chun et al, , 2010Lyon et al, 2007;Wong et al, 1998). The disinfection effect of UV irradiation is enhanced by combination with other decontaminating techniques.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Heat Treatments on Bacillus subtilis Spores Inactivated by Ultraviolet Irradiation

Hamanaka

Yamada

Trivittayasil

et al. 2011

FSTR

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The influence of a combination of ultraviolet (UV) irradiation with infrared radiation heating (IRH) and conductive heating (CH) on the inactivation of bacterial spores (Bacillus subtilis) was investigated at 20, 30, 40, and 50℃ on the surface of agar plates. The survival curves of B. subtilis spores were convex downward. Generally, the inactivation efficiency of UV irradiation with IRH was greater than that with CH for B. subtilis spores. A 4.1 log reduction of B. subtilis spores was obtained by 60 sec of UV irradiation with IRH at 50℃. The highest decimal reduction time was obtained at around 30℃ of IRH. These variations in the inactivation characteristics of UV irradiation might be caused by differences in the UV and IR absorption characteristics of spores exposed at different temperatures.

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Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

Cited by 116 publications

References 30 publications

Effect of gamma irradiation (Co60) in the control of Campylobacter sp. in chilled chicken (Gallus gallus) heart

Effect of gamma irradiation (Co60) in the control of Campylobacter sp. in chilled chicken (Gallus gallus) heart

Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

Effect of Different Heat Treatments on Bacillus subtilis Spores Inactivated by Ultraviolet Irradiation

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