Efficacy of Ultraviolet‐C Light to Eliminate Staphylococcus Aureus on Precooked Shredded Bullfrog Back Meat

Abstract

The aim of this study was to investigate the effect of ultraviolet (UV)‐C treatment on the decrease of the inoculated Staphylococcus aureus population in precooked shredded bullfrog meat. The precooked meat was inoculated with 8 log cfu/g of S. aureus. The packaged bullfrog's back meat was then exposed to low (0.65 mW/s/cm2), medium (1.04 mW/s/cm2) and high (1.68 mW/s/cm2) UV‐C intensities over different time intervals (60, 100 and 140 s). A reduction of 3 log cfu/g was observed in all treatments when compared with the inoculated but nonirradiated treatment (T0). All the UV‐C treatments of bullfrog's back meat used in this study reduced the S. aureus count (P < 0.05). However, this decrease was not statistically significant between each UV‐C treatment. Due to its effectiveness in log reduction, UV‐C light technology can be utilized for this type of bacteria reduction in the precooked shredded bullfrog back meat industry. Practical Applications In this work, we studied the effect of short‐wavelength ultraviolet (UV)‐C light to reduce Staphylococcus aureus levels in precooked shredded bullfrog back meat. First, this study contributes knowledge about the use of a nonthermal technology as a pathogen‐reduction step in exotic meat. Second, the UV‐C is presented as a fast, practical and inexpensive method and does not change the industrial flow. Lastly, the data showed that there was a significant reduction of these bacteria in precooked shredded bullfrog back meat and suggests that it can be effectively applied in the bullfrog meat industry.

Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets

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Impact of UV‐C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets

“…In this context, several preservation methods such as vacuum packaging (Soccol and others ), modified atmosphere packaging and gamma radiation (Monteiro and others ), extracts from natural herbs (Khalafalla and others ), and high hydrostatic pressure (Hsu and others ) were investigated in Nile tilapia. An additional conservation method also utilized in different meat matrices to improve quality is UV‐C radiation (Lazaro and others ; Silva and others ; Rodrigues and others ), UV‐C is an emerging nonthermal technology, which is easy to use and has a low cost, does not generate toxic residues, and maintains the nutritional and sensory qualities of the products when appropriate doses are applied (Chun and others ). The effect of UV‐C depends mainly on the type of food and dose used (Koutchma and others ; Rizzotti and others ).…”

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

“…is one of the main pathogen agents causing human disease isolated from meat and meat products (EFSA & ECDC, 2017). Although the known antimicrobial effect of the UV-C radiation (Byelashov & Sofos, 2009;Koutchma et al, 2009), microorganism resistance may vary depending mainly on genus, species (including strains), type of food and dose applied (Koutchma et al, 2009;Rizzotti et al, 2015;Silva et al, 2015). Salmonella spp.…”