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

Abstract

Non‐UV‐C dose and 0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2 were applied in inoculated agar plates and in inoculated caiman (Caiman crocodilus yacare) meat to investigate the reduction of Salmonella spp. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters (L*, a*, b* values, and ΔE) and lipid oxidation. The most effective Salmonella spp. reductions ranged from 6.72 to 7.13 log cfu/g, and from 2.47 to 2.88 log cfu/g in inoculated agar plates and caiman meat treated with 0.105–0.199 J/cm2 and 0.065–0.199 J/cm2 (p < 0.05), respectively. However, these doses increased (p < 0.05) L* values and lipid oxidation, while decreased (p < 0.05) a* and b* values. Therefore, UV‐C at 0.016 J/cm2 is an alternative technology to improve the bacterial quality of caiman meat without negative effects on oxidative parameters. Practical applications Salmonella spp. is a potential disease agent being the pathogen more commonly detected in meat and meat products. UV‐C has easy implementation in meat industry, low cost, rapid application, and lack of toxic wastes, which could be an alternative for food industries to produce high‐quality food products without the use of chemical agents to meet consumers demand. Otherwise, UV‐C may induce oxidation depending on type of food, lipid profile, and dose applied, which would limit the meat quality and their industrial application. In this study, eight UV‐C doses (0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2) were applied in inoculated agar plates and caiman meat to investigate Salmonella spp. reduction. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters and lipid oxidation. UV‐C at 0.016 J/cm2 is an alternative technology to improve bacterial quality of caiman meat without altering the oxidative parameters.

Modelling inactivation of wild‐type and clinicalEscherichia coliO26 strains using UV‐C and thermal treatment and subsequent persistence in simulated gastric fluid

“…Several studies using ultraviolet light have been performed in recent years (Gayán et al ; Rodrigues et al ; Canto et al, ). However, there is still limited research evaluating mechanisms of resistance or different responses and inactivation rates between strains.…”

Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

“…Color is the first quality attribute perceived by consumers when evaluating meat products, used as a synonym for their quality, directly influencing purchase intentions and, therefore, of the utmost importance. Lightness increases in UV-C treated meat are usually associated to protein denaturation, as myoglobin content is inversely related to L * values (Canto et al, 2016(Canto et al, , 2018Cunha et al, 2018). Furthermore, UV-C can also induce the denaturation of sarcoplasmic and myofibrillar proteins, leading to exposure of hydrophobic groups and increased free water content, altering meat surface reflectance (Canto et al, 2018).…”

“…The total color changes observed in UV-C treated sausages followed an increasing trend for redness (a * ) and lightness (L * ) with increasing UV-C treatment time/intensity ( Table 2). In order to obtain a tangible estimation of the extent of color changes ( E), an E value of 5 units can be adopted as the threshold for easy food color change perception (Tazrart et al, 2016;do Rosário et al, 2017;Canto et al, 2018). Thus, applying the aforementioned reference to E data, although the total color difference in sausage slices increased, no perceptive change should be observed.…”

“…However, this is not a drawback for the decontamination of sliced readyto-eat products, since post-processing contamination occurs mostly at the product surface, during handling, slicing, and packing, and UV-C may be applied on both sides of the slices to guarantee efficient sanitization (Ganan et al, 2013). Recently, several food matrix characteristics that may impact the efficacy of UV-C microorganism inactivation have been emphasized (Gayán et al, 2011;Geveke et al, 2011;Canto et al, 2018;Monteiro et al, 2018;Castro et al, 2019). However, matrix habituation effects exerted on foodborne pathogens is a novel aspect which has not yet been adequately addressed.…”

Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets

“…Therefore, to increase distribution, commercialization, and consumption of fish worldwide, the United Nations Food and Agriculture Organization has stimulated studies about effective and viable preservation technologies to reduce the spoilage rate in fresh fish and guarantee food safety [ 1 ]. On the other hand, one of the main challenges for the food industry and academia is to reach a maximum shelf life, including the reduction of relevant pathogens while maintaining the original quality attributes of foods [ 8 ]. In this way, combined preservation technologies have been widely studied to evaluate the ability of synergistic effects in improving bacterial quality and in minimizing undesirable changes from the use of only one method.…”