Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces

Haughton, Pippa; Grau, Elena Gomez; Lyng, James G.; Cronin, D.A.; Fanning, Séamus; Whyte, Paul

doi:10.1016/j.ijfoodmicro.2012.09.006

Cited by 59 publications

(47 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Comparable to the results obtained in the present study, Chun et al (2010) and Haughton et al (2012) investigated the applicability of UV-C irradiation in the inactivation of Campylobacter jejuni in ready-to-eat poultry and chicken fillets, respectively, and their results demonstrated the control of this microorganism during storage using this type of irradiation. The presence of Campylobacter sp.…”

Section: Resultssupporting

confidence: 56%

Effect of gamma irradiation (Co60) in the control of Campylobacter sp. in chilled chicken (Gallus gallus) heart

Xavier¹,

Franco²,

Fonseca³

et al. 2016

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

The present study aimed to evaluate the efficiency of the irradiation process in the control of Campylobacter spp. in chilled chicken heart samples, since this microorganism is related to the contamination of meat and chicken giblets and is responsible for enteritis in humans. The methodology and standards recommended by RDC no. 12 (Brazil, 2001) were applied for the bacteriological analyses. The chilled chicken heart samples were acquired in an industry that undergoes sanitary inspection, located in the West Zone of Rio de Janeiro. Samples were divided into two groups, non-contaminated (NC -originally from the industrial plant) and contaminated (CAMPY-contaminated with C. jejuni ATCC 33291/CCAMP/FIOCRUZ 00262 strains by CCAMP/LABZOO/IOC/FIOCRUZ), subsequently separated into four groups: NC and CAMPY control groups and samples irradiated at 1.5, 3.0 and 4.5 kGy. The eight subgroups were analyzed for the presence of Campylobacter sp. No statistically significant difference was observed between the four groups namely the non-irradiated controls and the 1.5, 3.0 and 4.5 kGy irradiated samples (p> 0.05). Elimination of Campylobacter sp. was observed, with no bacterial growth in any of the irradiated, non-contaminated (CN) and infected (CAMPY) samples. Thus, the efficiency of the Co60 irradiation process of chilled chicken heart for the elimination of the surveyed microorganisms was proven. The lowest dose applied was sufficient to eliminate the enteric pathogen which is of great significance in a public health point of view. However, it should be noted that the Brazil legislation determining the microbiological standards for food does not include a microbiological standard for Campylobacter sp. This means that any amount of this enteric pathogen may bring public health risks.

show abstract

Section: Resultssupporting

confidence: 56%

Effect of gamma irradiation (Co60) in the control of Campylobacter sp. in chilled chicken (Gallus gallus) heart

Xavier¹,

Franco²,

Fonseca³

et al. 2016

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

show abstract

“…Campylobacter has been found to be especially vulnerable upon exposure to high‐intensity narrow‐spectrum (HINS) sources, with reductions of 5 log CFU/g reported with exposure to 18 J/cm 2 sources. Similar results were seen in liquid media, as Campylobacter concentrations were reduced by 7 log CFU/ml upon exposure to near‐UV light for 2 min at a distance of 3 cm (Haughton, Grau, Lyng, Cronin, Fanning, & Whyte, ; Murdoch, Maclean, MacGregor, & Anderson, ).…”

Section: Future In‐factory Interventionssupporting

confidence: 55%

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Marmion

Ferone

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

Campylobacteriosis is the most commonly reported zoonosis in Ireland and European Union, posing a serious health burden with 9 million cases reported annually in the European Union. Chicken meat is recognized as a major source of human infections, with an estimated 20%–30% of cases of campylobacteriosis in the European Union attributed to the handling, preparation, and consumption of broilers. The application of strict biosecurity measures is the most effective method to prevent flock colonization. However, biosecurity measures alone will not be sufficient because broiler chickens are at constant risk of Campylobacter contamination. Therefore, specific post‐slaughter interventions, for example, physical and chemical interventions such as irradiation, cold plasma treatment, chemical treatment, and cold processing also need to be considered. This review highlights the effectiveness of traditional and novel decontamination techniques at the processing stage. This review also discusses the key points at retail storage. Practical applications Campylobacteriosis is the most common cause of bacterial enteritis and remains the most commonly reported foodborne disease in the EU and has been so since 2005. Most cases of human Campylobacter infection are thought to result from handling raw poultry or eating undercooked poultry meat This literature review explores traditional and emerging techniques to reduce Campylobacter contamination in retail chicken through in‐factory processing to retail display and consumption by the consumer. This paper potentially helps understand the efficacy of decontamination methods and how Campylobacter can be controlled at processing and retail stages.

show abstract

“…The corresponding energy intensities and time needed to achieve them are presented in Table 1. These distances represented the most extreme to the least extreme treatments according to the study of Haughton et al [41]. Construction of the LED unit was as previously described [41].…”

Section: Methodsmentioning

confidence: 99%

“…These distances represented the most extreme to the least extreme treatments according to the study of Haughton et al [41]. Construction of the LED unit was as previously described [41]. Sample temperatures were measured during the treatment using a K-type thermocouple attached to a Grant Data Logger (Squirrel 2040; Grant Instruments) to ensure that the maximum temperature reached was nonlethal to the bacteria under the treatment times investigated (<50°C) (Figure 6).…”

Section: Methodsmentioning

confidence: 99%

Efficacy of Three Light Technologies for Reducing Microbial Populations in Liquid Suspensions

Birmpa

Vantarakis

Paparrodopoulos

et al. 2014

BioMed Research International

Self Cite

View full text Add to dashboard Cite

The aim of the current study was to evaluate the effectiveness of three nonthermal light technologies (NUV-Vis, continuous UV, and HILP) on their ability to inactivate Escherichia coli K12 and Listeria innocua. E. coli K12 was selected as a representative microorganism for the enterohaemorrhagic foodborne pathogen E. coli O157:H7 and L. innocua as a surrogate microorganism for the common foodborne pathogen Listeria monocytogenes, respectively. The liquid matrix used for the disinfection experiments was a liquid matrix (MRD solution). The results of the present study show that the HILP treatment inactivated both E. coli and L. innocua more rapidly and effectively than either continuous UV-C or NUV-vis treatment. With HILP at 2.5 cm from the lamp, E. coli and L. innocua populations were reduced by 3.07 and 3.77 log10 CFU/mL, respectively, after a 5 sec treatment time, and were shown to be below the limit of detection (<0.22 log10 CFU/mL) following 30 sec exposure to HILP (106.2 J/cm2). These studies demonstrate the bactericidal efficacy of alternative nonthermal light technologies and their potential as decontamination strategies in the food industry.

show abstract

Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces

Cited by 59 publications

References 21 publications

Effect of gamma irradiation (Co60) in the control of Campylobacter sp. in chilled chicken (Gallus gallus) heart

Effect of gamma irradiation (Co60) in the control of Campylobacter sp. in chilled chicken (Gallus gallus) heart

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Efficacy of Three Light Technologies for Reducing Microbial Populations in Liquid Suspensions

Contact Info

Product

Resources

About