Effect of UV-C Irradiation and Lactic Acid Application on the Inactivation of <i>Listeria monocytogenes</i> and Lactic Acid Bacteria in Vacuum-Packaged Beef
The objective of this study was to test the effect of the combined application of lactic acid (0–5%) (LA) and UV-C light (0–330 mJ/cm<sup>2</sup>) to reduce <i>Listeria monocytogenes</i> and lactic acid bacteria (LAB) on beef without major meat color (L *, a *, b *) change an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/6/1217 |
| Summary: | The objective of this study was to test the effect of the combined application of lactic acid (0–5%) (LA) and UV-C light (0–330 mJ/cm<sup>2</sup>) to reduce <i>Listeria monocytogenes</i> and lactic acid bacteria (LAB) on beef without major meat color (L *, a *, b *) change and its impact over time. A two-factor central composite design with five central points and response surface methodology (RSM) were used to optimize LA concentration and UV-C dose using 21 meat pieces (10 g) inoculated with <i>L. monocytogenes</i> (LM100A1). The optimal conditions were analyzed over 8 weeks. A quadratic model was obtained that predicted the <i>L. monocytogenes</i> log reduction in vacuum-packed beef treated with LA and UV-C. The maximum log reduction for <i>L. monocytogenes</i> (1.55 ± 0.41 log CFU/g) and LAB (1.55 ± 1.15 log CFU/g) with minimal impact on meat color was achieved with 2.6% LA and 330 mJ/cm<sup>2</sup> UV-C. These conditions impaired <i>L. monocytogenes</i> growth and delayed LAB growth by 2 weeks in vacuum-packed meat samples throughout 8 weeks at 4 °C. This strategy might contribute to improving the safety and shelf life of vacuum-packed beef with a low impact on meat color. |
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| ISSN: | 2304-8158 |