Efficacy of Ultraviolet-C Light to Eliminate Staphylococcus Aureus on Precooked Shredded Bullfrog Back Meat
The aim of this study was to investigate the effect of ultraviolet (UV)‐C treatment on the decrease of the inoculated Staphylococcus aureus population in precooked shredded bullfrog meat. The precooked meat was inoculated with 8 log cfu/g of S. aureus. The packaged bullfrog's back meat was then...
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| Veröffentlicht in: | Journal of food safety 2015-08, Vol.35 (3), p.318-323 |
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| creator | Silva, H.L.A. Costa, M.P. Frasao, B.S. Mesquita, E.F.M. Mello, S.C.R.P. Conte-Junior, C.A. Franco, R.M. Miranda, Z.B. |
| description | The aim of this study was to investigate the effect of ultraviolet (UV)‐C treatment on the decrease of the inoculated Staphylococcus aureus population in precooked shredded bullfrog meat. The precooked meat was inoculated with 8 log cfu/g of S. aureus. The packaged bullfrog's back meat was then exposed to low (0.65 mW/s/cm2), medium (1.04 mW/s/cm2) and high (1.68 mW/s/cm2) UV‐C intensities over different time intervals (60, 100 and 140 s). A reduction of 3 log cfu/g was observed in all treatments when compared with the inoculated but nonirradiated treatment (T0). All the UV‐C treatments of bullfrog's back meat used in this study reduced the S. aureus count (P |
| doi_str_mv | 10.1111/jfs.12178 |
| format | Article |
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Practical Applications
In this work, we studied the effect of short‐wavelength ultraviolet (UV)‐C light to reduce Staphylococcus aureus levels in precooked shredded bullfrog back meat. First, this study contributes knowledge about the use of a nonthermal technology as a pathogen‐reduction step in exotic meat. Second, the UV‐C is presented as a fast, practical and inexpensive method and does not change the industrial flow. Lastly, the data showed that there was a significant reduction of these bacteria in precooked shredded bullfrog back meat and suggests that it can be effectively applied in the bullfrog meat industry.</description><identifier>ISSN: 0149-6085</identifier><identifier>EISSN: 1745-4565</identifier><identifier>DOI: 10.1111/jfs.12178</identifier><language>eng</language><publisher>Westport: Blackwell Publishing Ltd</publisher><subject>Food safety ; Food science ; Meat industry ; Meat products ; Staphylococcus infections ; Temperature effects ; Ultraviolet radiation</subject><ispartof>Journal of food safety, 2015-08, Vol.35 (3), p.318-323</ispartof><rights>2015 Wiley Periodicals, Inc.</rights><rights>Copyright Blackwell Publishers Inc. Aug 2015</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjfs.12178$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjfs.12178$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Silva, H.L.A.</creatorcontrib><creatorcontrib>Costa, M.P.</creatorcontrib><creatorcontrib>Frasao, B.S.</creatorcontrib><creatorcontrib>Mesquita, E.F.M.</creatorcontrib><creatorcontrib>Mello, S.C.R.P.</creatorcontrib><creatorcontrib>Conte-Junior, C.A.</creatorcontrib><creatorcontrib>Franco, R.M.</creatorcontrib><creatorcontrib>Miranda, Z.B.</creatorcontrib><title>Efficacy of Ultraviolet-C Light to Eliminate Staphylococcus Aureus on Precooked Shredded Bullfrog Back Meat</title><title>Journal of food safety</title><addtitle>J Food Saf</addtitle><description>The aim of this study was to investigate the effect of ultraviolet (UV)‐C treatment on the decrease of the inoculated Staphylococcus aureus population in precooked shredded bullfrog meat. The precooked meat was inoculated with 8 log cfu/g of S. aureus. The packaged bullfrog's back meat was then exposed to low (0.65 mW/s/cm2), medium (1.04 mW/s/cm2) and high (1.68 mW/s/cm2) UV‐C intensities over different time intervals (60, 100 and 140 s). A reduction of 3 log cfu/g was observed in all treatments when compared with the inoculated but nonirradiated treatment (T0). All the UV‐C treatments of bullfrog's back meat used in this study reduced the S. aureus count (P < 0.05). However, this decrease was not statistically significant between each UV‐C treatment. Due to its effectiveness in log reduction, UV‐C light technology can be utilized for this type of bacteria reduction in the precooked shredded bullfrog back meat industry.
Practical Applications
In this work, we studied the effect of short‐wavelength ultraviolet (UV)‐C light to reduce Staphylococcus aureus levels in precooked shredded bullfrog back meat. First, this study contributes knowledge about the use of a nonthermal technology as a pathogen‐reduction step in exotic meat. Second, the UV‐C is presented as a fast, practical and inexpensive method and does not change the industrial flow. Lastly, the data showed that there was a significant reduction of these bacteria in precooked shredded bullfrog back meat and suggests that it can be effectively applied in the bullfrog meat industry.</description><subject>Food safety</subject><subject>Food science</subject><subject>Meat industry</subject><subject>Meat products</subject><subject>Staphylococcus infections</subject><subject>Temperature effects</subject><subject>Ultraviolet radiation</subject><issn>0149-6085</issn><issn>1745-4565</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNo9kMFPwjAYxRujiYge_A-aeB60XdttR0BACagJEhMvTelaKAyKXafuv3eC8bu8d3jvfckPgFuMOri57saUHUxwkp6BFk4oiyjj7By0EKZZxFHKLsFVWW4QijkhcQtsh8ZYJVUNnYGLInj5aV2hQzSAU7taBxgcHBZ2Z_cyaDgP8rCuC6ecUlUJe5XXjbg9fPFaObfVOZyvvc7zxvSrojDerWBfqi2caRmuwYWRRalv_rQNFqPh6-Ahmj6PHwe9aWQJx2mklyljKTNZTkmCM7ZEkmpssmWuicqRISZXijGkKEUmppJhHRudyCzmPCHGxG1wd9o9ePdR6TKIjav8vnkpMM8SwniKeJPqnlJfttC1OHi7k74WGIlfkKIBKY4gxWQ0P5qmEZ0atgz6-78h_VbwJE6YeHsaC8pmo3s04eI9_gG9UneQ</recordid><startdate>201508</startdate><enddate>201508</enddate><creator>Silva, H.L.A.</creator><creator>Costa, M.P.</creator><creator>Frasao, B.S.</creator><creator>Mesquita, E.F.M.</creator><creator>Mello, S.C.R.P.</creator><creator>Conte-Junior, C.A.</creator><creator>Franco, R.M.</creator><creator>Miranda, Z.B.</creator><general>Blackwell Publishing Ltd</general><general>Blackwell Publishers Inc</general><scope>BSCLL</scope><scope>7QR</scope><scope>7T2</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201508</creationdate><title>Efficacy of Ultraviolet-C Light to Eliminate Staphylococcus Aureus on Precooked Shredded Bullfrog Back Meat</title><author>Silva, H.L.A. ; Costa, M.P. ; Frasao, B.S. ; Mesquita, E.F.M. ; Mello, S.C.R.P. ; Conte-Junior, C.A. ; Franco, R.M. ; Miranda, Z.B.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-i2618-eb85585f9d427195b0a4e1f9bde2cd0f2fdcc550c440f34a51e3fe7a936672ff3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Food safety</topic><topic>Food science</topic><topic>Meat industry</topic><topic>Meat products</topic><topic>Staphylococcus infections</topic><topic>Temperature effects</topic><topic>Ultraviolet radiation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Silva, H.L.A.</creatorcontrib><creatorcontrib>Costa, M.P.</creatorcontrib><creatorcontrib>Frasao, B.S.</creatorcontrib><creatorcontrib>Mesquita, E.F.M.</creatorcontrib><creatorcontrib>Mello, S.C.R.P.</creatorcontrib><creatorcontrib>Conte-Junior, C.A.</creatorcontrib><creatorcontrib>Franco, R.M.</creatorcontrib><creatorcontrib>Miranda, Z.B.</creatorcontrib><collection>Istex</collection><collection>Chemoreception Abstracts</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food safety</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Silva, H.L.A.</au><au>Costa, M.P.</au><au>Frasao, B.S.</au><au>Mesquita, E.F.M.</au><au>Mello, S.C.R.P.</au><au>Conte-Junior, C.A.</au><au>Franco, R.M.</au><au>Miranda, Z.B.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Efficacy of Ultraviolet-C Light to Eliminate Staphylococcus Aureus on Precooked Shredded Bullfrog Back Meat</atitle><jtitle>Journal of food safety</jtitle><addtitle>J Food Saf</addtitle><date>2015-08</date><risdate>2015</risdate><volume>35</volume><issue>3</issue><spage>318</spage><epage>323</epage><pages>318-323</pages><issn>0149-6085</issn><eissn>1745-4565</eissn><abstract>The aim of this study was to investigate the effect of ultraviolet (UV)‐C treatment on the decrease of the inoculated Staphylococcus aureus population in precooked shredded bullfrog meat. The precooked meat was inoculated with 8 log cfu/g of S. aureus. The packaged bullfrog's back meat was then exposed to low (0.65 mW/s/cm2), medium (1.04 mW/s/cm2) and high (1.68 mW/s/cm2) UV‐C intensities over different time intervals (60, 100 and 140 s). A reduction of 3 log cfu/g was observed in all treatments when compared with the inoculated but nonirradiated treatment (T0). All the UV‐C treatments of bullfrog's back meat used in this study reduced the S. aureus count (P < 0.05). However, this decrease was not statistically significant between each UV‐C treatment. Due to its effectiveness in log reduction, UV‐C light technology can be utilized for this type of bacteria reduction in the precooked shredded bullfrog back meat industry.
Practical Applications
In this work, we studied the effect of short‐wavelength ultraviolet (UV)‐C light to reduce Staphylococcus aureus levels in precooked shredded bullfrog back meat. First, this study contributes knowledge about the use of a nonthermal technology as a pathogen‐reduction step in exotic meat. Second, the UV‐C is presented as a fast, practical and inexpensive method and does not change the industrial flow. Lastly, the data showed that there was a significant reduction of these bacteria in precooked shredded bullfrog back meat and suggests that it can be effectively applied in the bullfrog meat industry.</abstract><cop>Westport</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/jfs.12178</doi><tpages>6</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Food safety Food science Meat industry Meat products Staphylococcus infections Temperature effects Ultraviolet radiation |
| title | Efficacy of Ultraviolet-C Light to Eliminate Staphylococcus Aureus on Precooked Shredded Bullfrog Back Meat |
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