2021
DOI: 10.22175/mmb.12256
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Pulsed Ultraviolet Light Treatment of Chicken Parts

Abstract: 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 flashl… Show more

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Cited by 2 publications
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“…Xenon lamps are common light sources in pulsed ultraviolet application, having the advantage of being mercury-free, but their high installation and maintenance costs limit their use in PUV treatments, however, this can be offset by their cheap operating costs and long-lastingness [147]. UV-C radiation from pulsed xenon lamps therefore offers a safe alternative to traditional UV-C food preservation technologies and provides a solution to the low energy output of UV-C radiation through the emission of very high intensity light compared to conventional UV-C light sources such as mercury lamps [25,166]. Nevertheless, the current regulations and guidelines for UV-C application are not standardized in various countries, and information is missing in terms of the exposure times, permissible doses, and labeling requirements, which leads to a variability in the standards, presenting an obstacle for food manufacturers in their food processing operations (see Section 7).…”
Section: Current Limitations and Future Trends Of Uv-c Food Processingmentioning
confidence: 99%
“…Xenon lamps are common light sources in pulsed ultraviolet application, having the advantage of being mercury-free, but their high installation and maintenance costs limit their use in PUV treatments, however, this can be offset by their cheap operating costs and long-lastingness [147]. UV-C radiation from pulsed xenon lamps therefore offers a safe alternative to traditional UV-C food preservation technologies and provides a solution to the low energy output of UV-C radiation through the emission of very high intensity light compared to conventional UV-C light sources such as mercury lamps [25,166]. Nevertheless, the current regulations and guidelines for UV-C application are not standardized in various countries, and information is missing in terms of the exposure times, permissible doses, and labeling requirements, which leads to a variability in the standards, presenting an obstacle for food manufacturers in their food processing operations (see Section 7).…”
Section: Current Limitations and Future Trends Of Uv-c Food Processingmentioning
confidence: 99%