Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds

Söbeli, Ceyda; Uyarcan, Müge; Kayaardı, Semra

doi:10.1016/j.ifset.2020.102558

Cited by 21 publications

(8 citation statements)

References 49 publications

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“…Results were in agreement with the results found by Garg et al [37] which pointed out that the decline in protein content of peanuts after UVC irradiation increased with decreasing distances, as it amounted to 26.81% in untreated samples to reach values of 25.25% and 26.12% after 12 h of treatment at 15 and 30 cm, respectively. On the other hand, the results were incompatible with the results presented by Sobeli et al [39] which exhibited an insignificant effect (P > 0.05) of pulsed UVC radiation (0.525, 1.05, 2.1 and 4.2 J/ cm 2 ) on the total protein content of beef loin steaks. Likewise, Ribeiro et al [17] demonstrated that maize treatment with 13.5 mg/l ozone for up to 60 h led to an insignificant change (P<0.05) in the protein content.…”

Section: Hiba S Alnaemi Et Alcontrasting

confidence: 92%

“…Peanuts treatment with UVC in combination with 3, 5, and 7 mg/l ozone for 60 min led to a greater decrease in moisture content to values of 6.93%, 6.83%, and 6.68%, respectively, which were significantly lower (P˂0.05) than that recorded after UVC treatment only. While Sobeli et al [39] reported an insignificant effect (P > 0.05) of pulsed UVC radiation (0.525, 1.05, 2.1 and 4.2 J/cm 2 ) on total moisture content of beef loin steaks. Furthermore, Ribeiro et al [17] exhibited insignificant change (P˂0.05) in the moisture content of maize after treatment with ozone at a level of 13.5 mg/l for up to 60 h. In our study, the slight increase in sample temperature may contribute slightly to the decrease in the moisture content due to sample water evaporation.…”

Section: Hiba S Alnaemi Et Almentioning

confidence: 91%

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Ultraviolet C and Ozone Application for Detoxification of Aflatoxin B1, Ochratoxin A, and Fumonisin B1 in Poultry Feeds

Alnaemi,

Dawood,

Algwari

2025

Egyptian Journal of Veterinary Sciences

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T HE EFFECTIVENESS of the synergistic effect of ultraviolet C irradiation with ozone (UVC+O 3 ) for aflatoxin B1 (AFB1), ochratoxin A (OTA), and fumonisin B1 (FB1) detoxification in naturally contaminated poultry feeds with their impacts on the feed nutritional components were investigated. Feed samples were exposed to UVC+O 3 for six durations (10, 20, 30, 60, 120, and 180 min) at three distances (15, 30, and 60 cm) with UVC doses ranging between 577.8 to 10400.4 mJ/cm 2 at 15 cm, 397.8 to 7160.4 mJ/cm 2 at 30 cm, and 50.4 to 907.2 mJ/cm 2 at 60 cm at a constant O 3 concentration of 10 ppm. Mycotoxin levels were determined by competitive Enzyme-Linked Immunosorbent Assay (ELISA) and results were confirmed by High-Performance Liquid Chromatography (HPLC). Feed component analysis with peroxide values (PVs) appreciation was executed according to standard analytical methods. A significant increase (P<0.05) in degradation percentages of AFB1, OTA, and FB1 was recorded with increasing exposure time and decreasing distances to reach values of 80.94, 84.07, and 83.6% at 15 cm, 78.49, 83.89, and 83.89% at 30 cm and 67.9, 74.76, and 72.89% at 60 cm, respectively after 180 min of treatment. OTA and FB1 showed degradation levels significantly higher (P<0.05) than those recorded for AFB1. Feed components were intermediately affected by UVC+O 3 treatment. Feed fats were still having good quality depending on PVs estimation. In brief, the efficiency of the synergistic effect of UVC+O 3 in AFB1, OTA, and FB1 detoxification from poultry feed with a moderate impact on feed quality.

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Section: Hiba S Alnaemi Et Alcontrasting

confidence: 92%

Section: Hiba S Alnaemi Et Almentioning

confidence: 91%

Ultraviolet C and Ozone Application for Detoxification of Aflatoxin B1, Ochratoxin A, and Fumonisin B1 in Poultry Feeds

Alnaemi,

Dawood,

Algwari

2025

Egyptian Journal of Veterinary Sciences

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“…There were no significant differences in the color (L*) of the chilled beef between the UV sterilized treatment groups and the control group. This result was supported by Sobeli et al [ 28 ], who reported that the L* values of beef loin steaks treated with pulsed UV light were not significantly different compared to those of a control group. There were no significant differences in the color parameters a* and b* between the UV sterilized treatment groups and the control group.…”

Section: Resultssupporting

confidence: 72%

“…The total bacterial count in the UV (6 cm and 14 s) and UV (6 cm and 10 s) treatment groups was significantly lower than that in the control group ( p < 0.05); the total bacterial count was reduced by approximately 0.8 log CFU/g. Sobeli et al [ 28 ] investigated the effect of pulsed light treatment at fluences of 0.525, 1.05, 2.1, and 4.2 J/cm 2 on the aerobic mesophilic bacterial counts of beef loin steaks; the highest microbial inactivation of 3.49 ± 0.67 log CFU/g was determined under pulsed UV-C treatment at 4.2 J/cm 2 . Wang et al [ 21 ] concluded that a larger area exposed to UV resulted in greater inactivation of microorganisms; microbial inactivation was proportional to the area of beef exposed to the UV treatment.…”

Section: Resultsmentioning

confidence: 99%

The Application of Ultraviolet Treatment to Prolong the Shelf Life of Chilled Beef

Teng

Gan

Chen

et al. 2023

Foods

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This study simulated the storage conditions of chilled beef at retail or at home, and the sterilization and preservation effects of short-time ultraviolet irradiation were studied. The conditions of different irradiation distances (6 cm, 9 cm, and 12 cm) and irradiation times (6 s, 10 s, and 14 s) of ultraviolet (UV) sterilization in chilled beef were optimized, so as to maximally reduce the initial bacterial count, but not affect the quality of the chilled beef. Then, the preservation effect on the chilled beef after the optimized UV sterilization treatment during 0 ± 0.2 °C storage was investigated. The results showed that UV irradiation with parameters of 6 cm and 14 s formed the optimal UV sterilization conditions for the chilled beef, maximally reducing the number of microorganisms by 0.8 log CFU/g without affecting lipid oxidation or color change. The 6 cm and 14 s UV sterilization treatment of the chilled beef was able to reduce the initial microbial count, control the bacterial growth, and delay the increase in the TVB-N values during storage. Compared with the control group, the total bacterial count decreased by 0.56–1.51 log CFU/g and the TVB-N value decreased by 0.20–5.02 mg N/100 g in the UV-treated group. It was found that the TBARS value of the UV treatment group increased during late storage; on days 9–15 of storage, the TBARS values of the treatment group were 0.063–0.12 mg MDA/kg higher than those of the control group. However, UV treatment had no adverse impact on the pH, color, or sensory quality of chilled beef. These results prove that UV treatment can effectively reduce the microbial count on the surface of beef and improve its microbial safety, thus maintaining the quality of beef and prolonging its shelf life. This study could provide a theoretical basis for the preservation technology of chilled beef in small-space storage equipment.

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“…UV light is divided into different spectral ranges (UV-A: 315-400 nm; UV-B: 280-315 nm; UV-C: 200-280 nm), its effect varies according to these ranges and widely used in the food industry for decontamination of surfaces, water, or air (Raschle et al, 2019). UV-C spectral range shows germicidal effect on bacteria, fungi, protozoa, and viruses (Söbeli et al, 2021). The germicidal effect is primarily based on the formation of DNA photoproducts (such as pyrimidine dimers) that block transcription and replication and may cause cell death.…”

Section: Introductionmentioning

confidence: 99%

Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry

Kayaardı

Uyarcan

Atmaca

et al. 2023

Food sci. technol. int.

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In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100–400 nm), specifically the UV-C region (200–280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salmonella spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm2) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm2). After ultraviolet treatment, Salmonella spp. were totally inhibited on the contaminated surfaces. Furthermore, Escherichia coli/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results.

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Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds

Cited by 21 publications

References 49 publications

Ultraviolet C and Ozone Application for Detoxification of Aflatoxin B1, Ochratoxin A, and Fumonisin B1 in Poultry Feeds

Ultraviolet C and Ozone Application for Detoxification of Aflatoxin B1, Ochratoxin A, and Fumonisin B1 in Poultry Feeds

The Application of Ultraviolet Treatment to Prolong the Shelf Life of Chilled Beef

Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry

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