Evaluation of non-thermal hurdle technology for ultraviolet-light to inactivate Escherichia coli K12 on goat meat surfaces

Degala, Hema L.; Mahapatra, Ajit K.; Demirci, Ali; Kannan, Govind

doi:10.1016/j.foodcont.2018.02.042

Cited by 44 publications

(29 citation statements)

References 40 publications

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“…The results of L* values may be explained by UV-Cinduced protein denaturation leading to exposure of hydrophobic groups and increased free water changing meat surface reflectance (Bak, Lindahl, Karlsson, & Orlien, 2012;Koutchma et al, 2009;Teoh, Lasekan, Adzahan, & Hashim, 2016;Truong, Buckow, Nguyen, & Stathopoulos, 2016). Similarly, Lázaro et al (2014) and Degala, Mahapatra, Demirci, and Kannan (2018) also observed an increase in L* values by UV-C treatment at 0.10 and 0.04-0.14 J/cm 2 in chicken meat and goat meat, respectively.…”

Section: Resultsmentioning

confidence: 92%

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

Canto

Monteiro

Costa-Lima

et al. 2018

Journal of Food Safety

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Non‐UV‐C dose and 0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2 were applied in inoculated agar plates and in inoculated caiman (Caiman crocodilus yacare) meat to investigate the reduction of Salmonella spp. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters (L*, a*, b* values, and ΔE) and lipid oxidation. The most effective Salmonella spp. reductions ranged from 6.72 to 7.13 log cfu/g, and from 2.47 to 2.88 log cfu/g in inoculated agar plates and caiman meat treated with 0.105–0.199 J/cm2 and 0.065–0.199 J/cm2 (p < 0.05), respectively. However, these doses increased (p < 0.05) L* values and lipid oxidation, while decreased (p < 0.05) a* and b* values. Therefore, UV‐C at 0.016 J/cm2 is an alternative technology to improve the bacterial quality of caiman meat without negative effects on oxidative parameters. Practical applications Salmonella spp. is a potential disease agent being the pathogen more commonly detected in meat and meat products. UV‐C has easy implementation in meat industry, low cost, rapid application, and lack of toxic wastes, which could be an alternative for food industries to produce high‐quality food products without the use of chemical agents to meet consumers demand. Otherwise, UV‐C may induce oxidation depending on type of food, lipid profile, and dose applied, which would limit the meat quality and their industrial application. In this study, eight UV‐C doses (0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2) were applied in inoculated agar plates and caiman meat to investigate Salmonella spp. reduction. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters and lipid oxidation. UV‐C at 0.016 J/cm2 is an alternative technology to improve bacterial quality of caiman meat without altering the oxidative parameters.

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Section: Resultsmentioning

confidence: 92%

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

Canto

Monteiro

Costa-Lima

et al. 2018

Journal of Food Safety

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“…The established pressure level is 300 MPa. Under the lower pressure, cells are not destroyed, and the increase of pressure negatively affects the vital activity of microorganisms (Cheftel and Culioli, 1997). Inactivation of the microbial culture of Escherichia coli occurs under the pressure from 500 to 700 MPa.…”

Section: Resultsmentioning

confidence: 99%

Analysis of contemporary meat and meat products’ processing methods

Родіонова

Paliy

2019

J. Vet. Med. Biotechnol. Biosafety

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For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.

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“…The pure culture was transferred into 100 ml of TSB, incubated for 12 hr at 37°C and 100 rpm, transferred to two 50 ml sterile conical tubes, and then centrifuged (10 min, 2,580 g , 4°C) (Sorvall ST 8R Centrifuge, Thermo Electron LED GmbH, Langenselbold, Germany) and the supernatant was decanted. The pellet was rinsed and suspended in 500 ml sterile 0.1% peptone water (Fisher Scientific, Fair Lawn, NJ) (Degala, Mahapatra, Demirci, & Kannan, ). An inoculant population of 6.3–6.6 log 10 CFU/ml was achieved.…”

Section: Methodsmentioning

confidence: 99%

Synergistic effect of ozonated and electrolyzed water on the inactivation kinetics of Escherichia coli on goat meat

Degala

Scott

Espinoza

et al. 2019

Journal of Food Safety

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Ozonated and electrolyzed water have been reported to have bactericidal activities against most pathogenic and spoilage microorganisms associated with fresh meat and contact surfaces in meat processing facilities at room temperature. However, antimicrobial effects of these two treatments combined are not known. Therefore, the objective of this study was to evaluate the effectiveness of ozonated and electrolyzed water in combination for inactivating Escherichia coli K12 on goat meat. The combination of ozonated water and alkaline electrolyzed water resulted in higher log reductions (1.03 CFU/ml) compared to ozonated water alone (0.53 CFU/ml). Regression analysis performed using the GInaFiT tool showed that nonlinear Weibull models were more effective than log-linear models for describing the inactivation kinetics of E. coli K12 on goat meat.

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Evaluation of non-thermal hurdle technology for ultraviolet-light to inactivate Escherichia coli K12 on goat meat surfaces

Cited by 44 publications

References 40 publications

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

Analysis of contemporary meat and meat products’ processing methods

Synergistic effect of ozonated and electrolyzed water on the inactivation kinetics of Escherichia coli on goat meat

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