Decontamination of Chicken Thigh Meat by Pulsed Ultraviolet Light

Cassar, Joshua R.; Mills, Edward W.; Campbell, Jonathan A.; Demırcı, Ali

doi:10.22175/mmb2019.08.0033

Cited by 17 publications

(17 citation statements)

References 16 publications

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“…coli K12 was selected as a nonpathogenic surrogate microorganism to replace Salmonella and Campylobacter. Previous research indicates that E. coli K12 act similar to Salmonella and Campylobacter in different food systems (Keklik et al, 2009;Cassar et al, 2019). Cultures were acquired from the E. coli Reference Center at Pennsylvania State University (University Park, PA).…”

Section: Microorganismmentioning

confidence: 99%

“…Previous research using a lab benchtop unit demonstrated the antimicrobial effects of PUV light on the surface of raw chicken (Keklik et al, 2009;Cassar et al, 2019). Keklik et al (2009) studied the effect of PUV light for the reduction of Salmonella serovar Typhimurium on the surface of boneless/skinless (B/S) chicken breast.…”

Section: Introductionmentioning

confidence: 99%

“…They reported Log 10 reductions of Salmonella (CFU/cm 2 ) ranging from 1.2 to 2.4 after a 5-s treatment at 13 cm and a 60-s treatment at 5 cm, respectively. Cassar et al (2019) applied PUV light to inoculated lean and skin surfaces of chicken thighs for 5 and 45 s and reported 1.21 and 1.99 Log 10 reductions for Escherichia coli, 1.26 and 1.97 Log 10 reductions for Campylobacter, and 1.23 and 2.12 Log 10 reductions for Salmonella, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Pulsed Ultraviolet Light Treatment of Chicken Parts

Cassar

Mills

Campbell

et al. 2021

Meat and Muscle Biology

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With increasing production and consumption of chicken, it is appropriate to investigate the functionality and effectiveness of microbial reduction interventions and the qualitative effects they have on food. The effectiveness of pulsed ultraviolet (PUV) light applied to chicken on a moving conveyor was evaluated for inactivation of Escherichia coli on the surface of raw boneless/skinless (B/S) chicken breasts, B/S chicken thighs, and bone-in/skin-on chicken thighs. The conveyor height (distance from the flashlamp) and speed were set to deliver total energy fluences of 5, 10, 20, and 30 J/cm2 to the surface of the products. The product type by energy fluence interaction was significant (P = 0.015) for microbial reduction of E. coli. Exposure to PUV light for 5 and 30 J/cm2 resulted in Log10 reductions of 0.29 and 1.04 for B/S breasts, 0.34 and 0.94 for B/S thighs, and 0.10 and 0.62 for bone-in/skin-on thighs, respectively. Lipid oxidation and changes in color of chicken samples were evaluated after 30 J/cm2 of PUV light treatment. Lipid oxidation was measured at 0, 24, 48, and 120 h after the treatment. PUV light treatment did not produce significant (P > 0.05) changes in lipid oxidation values for each product type. International Commission on Illumination L*, a*, and b* parameters were used to report lightness and color of samples before and after treatment for B/S breasts and thighs and bone-in/skin-on thighs. Color parameters were not significantly (P > 0.05) affected by PUV light treatments. In conclusion, this study indicates that PUV light applied to the surface of raw chicken parts on a moving conveyor is an effective surface antimicrobial treatment while inducing minimal change in quality of the product over a 5-d storage period under aerobic conditions.

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Section: Microorganismmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Pulsed Ultraviolet Light Treatment of Chicken Parts

Cassar

Mills

Campbell

et al. 2021

Meat and Muscle Biology

Self Cite

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“…Penggunaa sinar ultraviolet pada bahan pangan telah banyak telah banyak dilakukan penelitian, antara lain; penggunaan sinar ultraviolet sebagai bakterisida untuk daging mentah (Stermer,1987), Penggunaan sinar ultraviolet untuk megurangi bakteri patogen dan bakteri pembusuk pada daging ayam filet (Mcleod, 2017), Dekontaminasi daging paha ayam menggunakan pulsed ultraviolet (Cassar, 2019), penggunaan UV untuk sterilisasi makanan sonde (Sulatri,2017). Pada penelitian ini akan dilakukan penerapan sterilisasi metode sinar UVC pada kultur mikroba isolasi dari ikan asap pinekuhe untuk memperkuat hipotesis pada penerapannya secara langsung pada produk ikan asap pinekuhe.…”

Section: Pendahuluanunclassified

Pengaruh Radiasi Sinar Ultraviolet Tipe C (Uvc) Terhadap Kultur Total Mikroba Ikan Asap Pinekuhe

Palawe¹,

Mandeno

2020

j. ilm. tindalung

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Untuk meningkatkan mutu produk olahan khas daerah, khususnya ikan asap pinekuhe, pengembangan teknik atau instrumen baru menjadi sebuah keharusan. Sejauh ini, metode yang umum digunakan untuk mempertahankan mutu produk pangan, khususnya mutu mikrobiologis, adalah mensterilkan produk pangan untuk mengurangi dan menginaktifkan mikroba kontaminan misalnya melalui perebusan, penggaraman atau pengasapan. Tetapi metode steriliasi menggunakan sinar ultraviolet khususnya tipe C (UVC) belum banyak diterapkan pada produk pangan di Indonesia. Sinar ultraviolet adalah gelombang elektromagnetik yang memiliki muatan elektron berfrekuensi tinggi dan panjang gelombang 100-400 nm. Sinar UV dapat memotong rantai basa nitrogen dalam RNA atau DNA sehingga menyebabkan kegagalan pemberian kode genetik untuk sintesa protein dan kematian mikroba. Penelitian ini bertujuan untuk mempelajari pengaruh sinar UVC terhadap isolat kultur mikroba dari ikan asap pinekuhe dengan menggunakan metode observasi dan analisa data secara deskriptif. Koloni bakteri yang diisolasi dari ikan pinekuhe dipaparkan dengan sinar UVC dengan perlakuan (12, 24, 36 dan 48) jam. Hasil penelitian menunjukan bahwa sinar ultra violet tipe c (UVC) dengan daya 8 va dan penyinaran 48 jam mempengaruhi pertumbuhan koloni mikroba ikan asap pinekuhe secara maksimal berupa kekeringan pada koloni bakteri isolat dari ikan asap pinekuhe. To improve quality of pinekuhe smoked fish locally produced in Sangihe Islands, development of new techniques or instruments becomes necessary. Widely used techniques for maintaining food quality mainly include sterilization through boiling, salting or smoking. To date, however, sterilization by ultraviolet type C (UVC) has been poorly practiced for preserving food products in Indonesia. Ultraviolet light is an electromagnetic wave that has a high frequency electron charge with a wavelength of 100-400 nm. It can cut the nitrogenous base chains in RNA or DNA resulting in coding failure in protein synthesis, causing the death of microbes. This research aimed to study the effect of UVC on microbes isolated from pinekuhe. The results showed that UVC radiation with 8 va for 48 hours significantly affected the growth of microbial colonies isolated from the smoked fish, drying up the bacterial colony.

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“…Recently, several researchers have shown that PUVL treatments are effective in inactivating E. coli on meat surfaces. At 1.27 J cm −2 PUVL, E. coli on lean surface chicken thighs was reduced by 1.22 and 2.02 log 10 CFU cm −2 , whereas PUVL treatment on skin surface thighs resulted in 1.19 and 1.96 log 10 CFU cm −2 reductions with 5 and 45 s treatments, respectively (Cassar et al ., 2019). Treatments with 1.25 to 18.0 J cm −2 PUVL against E. coli resulted in reductions of 0.9 to 3.0 log 10 CFU cm −2 on chicken fillets (McLeod et al ., 2018).…”

Section: Introductionmentioning

confidence: 99%