Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light
Foodborne illness outbreaks associated with chicken can be reduced with effective decontamination interventions. 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 i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2019-12-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11228/ |
| _version_ | 1827292990236786688 |
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| author | Ali Demirci Edward Mills Jonathan A Campbell Joshua R. Cassar |
| author_facet | Ali Demirci Edward Mills Jonathan A Campbell Joshua R. Cassar |
| author_sort | Ali Demirci |
| collection | DOAJ |
| description | Foodborne illness outbreaks associated with chicken can be reduced with effective decontamination interventions. 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. |
| first_indexed | 2024-04-24T13:17:26Z |
| format | Article |
| id | doaj.art-a2315f0a8abc4e8091a38ac939de1dca |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:26Z |
| publishDate | 2019-12-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-a2315f0a8abc4e8091a38ac939de1dca2024-04-04T17:25:09ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2019-12-013110.22175/mmb2019.08.0033Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet LightAli Demirci0Edward Mills1Jonathan A Campbell2Joshua R. Cassar3The Pennsylvania State UniversityThe Pennsylvania State UniversityAnimal Science, The Pennsylvania State UniversityaPennsylvania State University, University Park, PA 16802, USAFoodborne illness outbreaks associated with chicken can be reduced with effective decontamination interventions. 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.https://www.iastatedigitalpress.com/mmb/article/id/11228/E. colipulsed ultraviolet lightchicken thigh |
| spellingShingle | Ali Demirci Edward Mills Jonathan A Campbell Joshua R. Cassar Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light Meat and Muscle Biology E. coli pulsed ultraviolet light chicken thigh |
| title | Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light |
| title_full | Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light |
| title_fullStr | Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light |
| title_full_unstemmed | Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light |
| title_short | Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light |
| title_sort | decontamination of chicken thigh meat by pulsed ultraviolet light |
| topic | E. coli pulsed ultraviolet light chicken thigh |
| url | https://www.iastatedigitalpress.com/mmb/article/id/11228/ |
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