Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality.

ABSTRACT: We have compared the efficacy of continuous ultraviolet (UV-C) (254 nm) and pulsed UV light in reducing the viability of Salmonella Enteritidis, Listeria monocytogenes, Staphylococcus aureus, enterohemorrhagic Escherichia coli, Pseudomonas spp., Brochothrix thermospacta, Carnobacterium divergens, and extended-spectrum β-lactamase producing E. coli inoculated on chicken fillet surface. Fluences from 0.05 to 3.0 J/cm² (10 mW/cm², from 5 to 300 s) used for UV-C light resulted in average reductions from 1.1 to 2.8 log cfu/cm². For pulsed UV light, fluences from 1.25 to 18.0 J/cm² gave average reductions from 0.9 to 3.0 log cfu/cm². A small change in the odor characterized as sunburnt and inc

SUBMITTER: McLeod A 

PROVIDER: S-EPMC6084340 | biostudies-literature | 2018 Feb

REPOSITORIES: biostudies-literature