Inactivation of listeria monocytogenes on unpackaged and vacuum-packaged chicken frankfurters using pulsed UV-light

N. M. Keklik, Ali Demirci, Virendra Puri

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Abstract

ABSTRACT The effectiveness of pulsed UV-light on the microbial load and quality of unpackaged and vacuum-packaged chicken frankfurters was investigated. Samples were inoculated with Listeria monocytogenes Scott A on the top surfaces, and then treated with pulsed UV-light for 5, 15, 30, 45, and 60 s at 5, 8, and 13 cm distance from the quartz window in a pulsed UV-light chamber. Log reductions (CFU/cm 2) on unpackaged samples were between 0.3 and 1.9 after 5-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. Log reductions on packaged samples ranged from 0.1 to 1.9 after 5-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. The temperature changes of samples and total energy (J/cm 2) received at each treatment condition were monitored. The extent of lipid peroxidation and the 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 (5-s treatment at 13 cm) 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 packaged samples. Packaging material was also analyzed for mechanical properties. The elastic modulus, yield strength, percent elongation at yield point, maximum tensile strength, and percent elongation at break 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)
JournalJournal of Food Science
Volume74
Issue number8
DOIs
StatePublished - Oct 1 2009

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hot dogs
Listeria monocytogenes
Ultraviolet Rays
Vacuum
ultraviolet radiation
Chickens
inactivation
chickens
Lipid Peroxidation
Color
lipid peroxidation
sampling
Quartz
Thiobarbituric Acid Reactive Substances
Poultry
microbial load
color
quartz
microbiological quality
thiobarbituric acid-reactive substances

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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title = "Inactivation of listeria monocytogenes on unpackaged and vacuum-packaged chicken frankfurters using pulsed UV-light",
abstract = "ABSTRACT The effectiveness of pulsed UV-light on the microbial load and quality of unpackaged and vacuum-packaged chicken frankfurters was investigated. Samples were inoculated with Listeria monocytogenes Scott A on the top surfaces, and then treated with pulsed UV-light for 5, 15, 30, 45, and 60 s at 5, 8, and 13 cm distance from the quartz window in a pulsed UV-light chamber. Log reductions (CFU/cm 2) on unpackaged samples were between 0.3 and 1.9 after 5-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. Log reductions on packaged samples ranged from 0.1 to 1.9 after 5-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. The temperature changes of samples and total energy (J/cm 2) received at each treatment condition were monitored. The extent of lipid peroxidation and the 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 (5-s treatment at 13 cm) 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 packaged samples. Packaging material was also analyzed for mechanical properties. The elastic modulus, yield strength, percent elongation at yield point, maximum tensile strength, and percent elongation at break 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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T1 - Inactivation of listeria monocytogenes on unpackaged and vacuum-packaged chicken frankfurters using pulsed UV-light

AU - Keklik, N. M.

AU - Demirci, Ali

AU - Puri, Virendra

PY - 2009/10/1

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N2 - ABSTRACT The effectiveness of pulsed UV-light on the microbial load and quality of unpackaged and vacuum-packaged chicken frankfurters was investigated. Samples were inoculated with Listeria monocytogenes Scott A on the top surfaces, and then treated with pulsed UV-light for 5, 15, 30, 45, and 60 s at 5, 8, and 13 cm distance from the quartz window in a pulsed UV-light chamber. Log reductions (CFU/cm 2) on unpackaged samples were between 0.3 and 1.9 after 5-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. Log reductions on packaged samples ranged from 0.1 to 1.9 after 5-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. The temperature changes of samples and total energy (J/cm 2) received at each treatment condition were monitored. The extent of lipid peroxidation and the 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 (5-s treatment at 13 cm) 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 packaged samples. Packaging material was also analyzed for mechanical properties. The elastic modulus, yield strength, percent elongation at yield point, maximum tensile strength, and percent elongation at break 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 - ABSTRACT The effectiveness of pulsed UV-light on the microbial load and quality of unpackaged and vacuum-packaged chicken frankfurters was investigated. Samples were inoculated with Listeria monocytogenes Scott A on the top surfaces, and then treated with pulsed UV-light for 5, 15, 30, 45, and 60 s at 5, 8, and 13 cm distance from the quartz window in a pulsed UV-light chamber. Log reductions (CFU/cm 2) on unpackaged samples were between 0.3 and 1.9 after 5-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. Log reductions on packaged samples ranged from 0.1 to 1.9 after 5-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. The temperature changes of samples and total energy (J/cm 2) received at each treatment condition were monitored. The extent of lipid peroxidation and the 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 (5-s treatment at 13 cm) 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 packaged samples. Packaging material was also analyzed for mechanical properties. The elastic modulus, yield strength, percent elongation at yield point, maximum tensile strength, and percent elongation at break 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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