TY - JOUR
T1 - Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light
AU - Cassar, Joshua R.
AU - Mills, Edward W.
AU - Campbell, Jonathan A.
AU - Demirci, Ali
N1 - Funding Information:
This work was supported by the USDA National Institute of Food and Agriculture Federal Appropriations under Project PEN04562. The authors would like to thank Farmers Pride, Bell & Evans (Fredericksburg, PA) for providing chicken samples. Also, the authors would like to thank Xenon Corporation (Wilmington, MA) for the technical assistance on Pulsed UV light system.
Publisher Copyright:
© American Meat Science Association.
PY - 2019
Y1 - 2019
N2 - Foodborne illness outbreaks associated with chicken can be reduced with effective decontamination inter-ventions. The effectiveness of pulsed ultraviolet (PUV) light for destruction of Salmonella, E. coli, and Campylobacter on the surface of chicken thigh meat was investigated. Chicken thighs were inoculated to 6 to 7 log10 CFU/cm2 before exposure to PUV light for each of the above-mentioned pathogens. Treatment variables included the distance from the quartz window of the PUV light (8 and 13 cm) and treatment time (0, 5, 15, 30, and 45 s). Comparison of treated samples to control (0 s) samples allowed for quantification of microbial reduction due to PUV light treatment. Microbial reduction on lean surface chicken thighs (P < 0.05) with increasing duration of PUV light exposure for E. coli, Campylobacter, and Salmonella. Exposure to PUV light for 5 and 45 s on lean surface thighs resulted in log10 CFU/cm2 reductions of 1.22 and 2.02 for E. coli, 1.45 and 2.09 for Campylobacter, and 1.55 and 2.42 for Salmonella, respectively. Pulsed UV light exposure for 5 and 45 s on skin surface thighs resulted in log10 reductions of 1.19 and 1.96 for E. coli; 1.08 and 1.85 for Campylobacter, and 0.90 and 1.82 for Salmonella, respectively. Results indicate that PUV light is effective for reductions of bacterial populations on the surface of raw chicken meat.
AB - Foodborne illness outbreaks associated with chicken can be reduced with effective decontamination inter-ventions. The effectiveness of pulsed ultraviolet (PUV) light for destruction of Salmonella, E. coli, and Campylobacter on the surface of chicken thigh meat was investigated. Chicken thighs were inoculated to 6 to 7 log10 CFU/cm2 before exposure to PUV light for each of the above-mentioned pathogens. Treatment variables included the distance from the quartz window of the PUV light (8 and 13 cm) and treatment time (0, 5, 15, 30, and 45 s). Comparison of treated samples to control (0 s) samples allowed for quantification of microbial reduction due to PUV light treatment. Microbial reduction on lean surface chicken thighs (P < 0.05) with increasing duration of PUV light exposure for E. coli, Campylobacter, and Salmonella. Exposure to PUV light for 5 and 45 s on lean surface thighs resulted in log10 CFU/cm2 reductions of 1.22 and 2.02 for E. coli, 1.45 and 2.09 for Campylobacter, and 1.55 and 2.42 for Salmonella, respectively. Pulsed UV light exposure for 5 and 45 s on skin surface thighs resulted in log10 reductions of 1.19 and 1.96 for E. coli; 1.08 and 1.85 for Campylobacter, and 0.90 and 1.82 for Salmonella, respectively. Results indicate that PUV light is effective for reductions of bacterial populations on the surface of raw chicken meat.
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U2 - 10.22175/mmb2019.08.0033
DO - 10.22175/mmb2019.08.0033
M3 - Article
AN - SCOPUS:85089183137
SN - 2575-985X
VL - 3
SP - 479
EP - 487
JO - Meat and Muscle Biology
JF - Meat and Muscle Biology
IS - 1
ER -