Use of ultraviolet irradiation to reduce Campylobacter jejuni on broiler meat

Abstract

The effects of UV irradiation at a wavelength of 254 nm on the survival of Campylobacter jejuni on the surfaces of broiler meat, skin, and carcasses were studied. On broiler carcasses, the effects of UV were also studied in combination with activated oxygen. The surfaces were inoculated with varying counts of C. jejuni and treated with UV irradiation using doses ranging between 9.4 and 32.9 mW/s per square centimeter. The log reductions in C. jejuni counts were determined by dilution plating. The effects of both treatments on the sensory quality of broiler meat, including visual appearance, odor, and fatty acid composition, were also evaluated. On broiler meat, the maximum reduction achieved was 0.7 log and on broiler skin 0.8 log. On broiler carcasses, the maximum reduction using UV irradiation was 0.4 log, and using UV in combination with activated oxygen 0.4 log. No significant differences were found in the sensory quality between the samples and the controls. The use of UV irradiation alone or in combination with activated oxygen cannot be recommended as a primary decontamination method for C. jejuni on broiler carcasses. The use of these methods in combination with other decontamination techniques, and processing with proper processing plant sanitation and hygiene, might be more effective in reducing the C. jejuni counts on broiler carcass surfaces than the use of these methods only.

Inactivation ofCampylobacter jejuniby Exposure to High-Intensity 405-nm Visible Light

“…The use of UV light technologies for inactivation of a range of foodborne microorganisms, including Campylobacter, has been studied widely (Isohanni and Lyhs, 2009;Chun et al, 2010); however, a significant limitation of UV light for decontamination of foods and contact surfaces is the poor penetration of UV light into solids and opaque liquids. Due to the longer wavelength of 405-nm light compared with UV light, 405-nm light has increased penetrability (Moan, 2001;Alexiades-Armenakas, 2006).…”

“…In a study of the susceptibility of C. jejuni to UV-C radiation at 254 nm, it was reported that C. jejuni was more sensitive to UV than many other pathogens (Butler et al, 1987). There has also been specific interest in the use of UV-C irradiation for the reduction of C. jejuni on broiler meat (Isohanni and Lyhs, 2009), chicken breasts (Chun et al, 2010), and ready-to-eat sliced ham (Chun et al, 2009). While UV light effectively inactivates microorganisms on exposed surfaces, it suffers from poor penetrability into solid materials and opaque liquids.…”

Rapid Quantification of Viable Campylobacter Bacteria on Chicken Carcasses, Using Real-Time PCR and Propidium Monoazide Treatment, as a Tool for Quantitative Risk Assessment

“…In 2006, European Community regulation 853/2004 permitted the use of substances other than water for decontamination of meat surfaces (3). Both physical and chemical reduction strategies, including treatment with steam, UV light, high hydrostatic pressure, essential oil fractions, acid, and sodium hypochlorite, have been investigated for their Campylobacter reduction potential, with various outcomes (1,9,10,13,16,24,28,33,35). DNA from dead bacterial cells has been shown to persist for up to 3 weeks following cell death (20), and it has also been demonstrated that the presence of DNA from dead Campylobacter cells can lead to an overestimation of the number of viable cells and, in some instances, even to false-positive results (45).…”

Application of environmentally friendly techniques to inactivate Campylobacter sp. in poultry meat

“…Próbki mięsa drobiowego aseptycznie cięto na kawałki o masie 1 g, opalano w płomieniu palnika przez 15 s i studzono przez 5 min w temp. 20 ± 2 ºC -zgodnie z metodą zaproponowana przez Isohanni i Lyhs [8]. Następnie zanieczyszczano je zawiesiną Campylobacter sp.…”

“…Wyniki badań własnych są zgodne z danymi przytaczanymi przez innych naukowców. Isohanni i Lyhs [8] wykazali stopień redukcji Campylobacter jejuni z powierzchni mięsa drobiowego po działaniu promieniowaniem UV na poziomie 0,7 log [8]. Muhlisin i wsp.…”