Decontamination of chicken frankfurters with pulsed UV-light

Nene M. Keklik, Ali Demirci, Virendra Puri

Research output: Chapter in Book/Report/Conference proceedingConference contribution

2 Citations (Scopus)

Abstract

The effectiveness of pulsed UV-light on the microbial load and quality of unpackaged and vacuum-packaged chicken frankfurters was investigated. Samples inoculated with Listeria monocytogenes Scoff A on top surfaces were treated with pulsed UV-light for 5, 15, 30, 45, and 60 seconds at 5, 8, and 13 cm distance from the quartz window in a pulsed UV-light chamber. Log reductions (CFU/cm 2) of unpackaged samples were between 0.3 and 1.9 after 5-s treatment at 13 cm (mild) and 60-s treatment at 5 cm (extreme), respectively. Log reductions (CFU/cm2) on vacuum-packaged samples ranged from 0.1 to 1.9 after mild and extreme treatments, respectively. The extent of lipid peroxidation and color were determined by thiobarbituric acid reactive substances (TBARS) test and CIELAB color method, respectively. Lipid peroxidation of samples did not change significantly (p>0.05) after mild and moderate (30-s treatment at 8 cm) treatments. Significant differences (p<0.05) in color parameters were observed after treatments of both unpackaged and vacuum-packaged samples. Packaging material was also analyzed for elastic modulus as a mechanical property. The elastic modulus did not change significantly (p>0.05) after mild treatment. Overall, this study demonstrated that pulsed UV-light has a potential to decontaminate ready-to-eat (RTE) poultry-based food products.

Original languageEnglish (US)
Title of host publicationAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009
Pages1961-1974
Number of pages14
Volume3
StatePublished - Dec 1 2009
EventAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2009 - Reno, NV, United States
Duration: Jun 21 2009Jun 24 2009

Other

OtherAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2009
CountryUnited States
CityReno, NV
Period6/21/096/24/09

Fingerprint

hot dogs
Decontamination
decontamination
Ultraviolet Rays
ultraviolet radiation
Chickens
chickens
Vacuum
Lipid Peroxidation
lipid peroxidation
Color
sampling
Quartz
microbial load
Thiobarbituric Acid Reactive Substances
color
Listeria monocytogenes
quartz
Poultry
microbiological quality

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)

Cite this

Keklik, N. M., Demirci, A., & Puri, V. (2009). Decontamination of chicken frankfurters with pulsed UV-light. In American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009 (Vol. 3, pp. 1961-1974)
Keklik, Nene M. ; Demirci, Ali ; Puri, Virendra. / Decontamination of chicken frankfurters with pulsed UV-light. American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009. Vol. 3 2009. pp. 1961-1974
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abstract = "The effectiveness of pulsed UV-light on the microbial load and quality of unpackaged and vacuum-packaged chicken frankfurters was investigated. Samples inoculated with Listeria monocytogenes Scoff A on top surfaces were treated with pulsed UV-light for 5, 15, 30, 45, and 60 seconds at 5, 8, and 13 cm distance from the quartz window in a pulsed UV-light chamber. Log reductions (CFU/cm 2) of unpackaged samples were between 0.3 and 1.9 after 5-s treatment at 13 cm (mild) and 60-s treatment at 5 cm (extreme), respectively. Log reductions (CFU/cm2) on vacuum-packaged samples ranged from 0.1 to 1.9 after mild and extreme treatments, respectively. The extent of lipid peroxidation and color were determined by thiobarbituric acid reactive substances (TBARS) test and CIELAB color method, respectively. Lipid peroxidation of samples did not change significantly (p>0.05) after mild and moderate (30-s treatment at 8 cm) treatments. Significant differences (p<0.05) in color parameters were observed after treatments of both unpackaged and vacuum-packaged samples. Packaging material was also analyzed for elastic modulus as a mechanical property. The elastic modulus did not change significantly (p>0.05) after mild treatment. Overall, this study demonstrated that pulsed UV-light has a potential to decontaminate ready-to-eat (RTE) poultry-based food products.",
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Keklik, NM, Demirci, A & Puri, V 2009, Decontamination of chicken frankfurters with pulsed UV-light. in American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009. vol. 3, pp. 1961-1974, American Society of Agricultural and Biological Engineers Annual International Meeting 2009, Reno, NV, United States, 6/21/09.

Decontamination of chicken frankfurters with pulsed UV-light. / Keklik, Nene M.; Demirci, Ali; Puri, Virendra.

American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009. Vol. 3 2009. p. 1961-1974.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

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N2 - The effectiveness of pulsed UV-light on the microbial load and quality of unpackaged and vacuum-packaged chicken frankfurters was investigated. Samples inoculated with Listeria monocytogenes Scoff A on top surfaces were treated with pulsed UV-light for 5, 15, 30, 45, and 60 seconds at 5, 8, and 13 cm distance from the quartz window in a pulsed UV-light chamber. Log reductions (CFU/cm 2) of unpackaged samples were between 0.3 and 1.9 after 5-s treatment at 13 cm (mild) and 60-s treatment at 5 cm (extreme), respectively. Log reductions (CFU/cm2) on vacuum-packaged samples ranged from 0.1 to 1.9 after mild and extreme treatments, respectively. The extent of lipid peroxidation and color were determined by thiobarbituric acid reactive substances (TBARS) test and CIELAB color method, respectively. Lipid peroxidation of samples did not change significantly (p>0.05) after mild and moderate (30-s treatment at 8 cm) treatments. Significant differences (p<0.05) in color parameters were observed after treatments of both unpackaged and vacuum-packaged samples. Packaging material was also analyzed for elastic modulus as a mechanical property. The elastic modulus did not change significantly (p>0.05) after mild treatment. Overall, this study demonstrated that pulsed UV-light has a potential to decontaminate ready-to-eat (RTE) poultry-based food products.

AB - The effectiveness of pulsed UV-light on the microbial load and quality of unpackaged and vacuum-packaged chicken frankfurters was investigated. Samples inoculated with Listeria monocytogenes Scoff A on top surfaces were treated with pulsed UV-light for 5, 15, 30, 45, and 60 seconds at 5, 8, and 13 cm distance from the quartz window in a pulsed UV-light chamber. Log reductions (CFU/cm 2) of unpackaged samples were between 0.3 and 1.9 after 5-s treatment at 13 cm (mild) and 60-s treatment at 5 cm (extreme), respectively. Log reductions (CFU/cm2) on vacuum-packaged samples ranged from 0.1 to 1.9 after mild and extreme treatments, respectively. The extent of lipid peroxidation and color were determined by thiobarbituric acid reactive substances (TBARS) test and CIELAB color method, respectively. Lipid peroxidation of samples did not change significantly (p>0.05) after mild and moderate (30-s treatment at 8 cm) treatments. Significant differences (p<0.05) in color parameters were observed after treatments of both unpackaged and vacuum-packaged samples. Packaging material was also analyzed for elastic modulus as a mechanical property. The elastic modulus did not change significantly (p>0.05) after mild treatment. Overall, this study demonstrated that pulsed UV-light has a potential to decontaminate ready-to-eat (RTE) poultry-based food products.

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Keklik NM, Demirci A, Puri V. Decontamination of chicken frankfurters with pulsed UV-light. In American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009. Vol. 3. 2009. p. 1961-1974