Inactivation of Listeria monocytogenes on Unpackaged and Vacuum-Packaged Chicken Frankfurters Using Pulsed UV-Light
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,...
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| Veröffentlicht in: | Journal of food science 2009-10, Vol.74 (8), p.M431-M439 |
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| creator | Keklik, N.M Demirci, A Puri, V.M |
| description | 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/cm²) 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/cm²) 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. |
| doi_str_mv | 10.1111/j.1750-3841.2009.01319.x |
| format | Article |
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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/cm²) 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/cm²) 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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2009.01319.x</identifier><identifier>PMID: 19799670</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Animals ; bacterial contamination ; chicken meat ; Chickens ; Colony Count, Microbial ; decontamination ; Elasticity - radiation effects ; Food irradiation ; Food Irradiation - adverse effects ; Food Irradiation - methods ; Food Microbiology ; Food Packaging - methods ; food pathogens ; food processing ; Food processing industry ; food processing quality ; Food products ; food safety ; Food science ; frankfurter ; hot dogs ; Hot Temperature ; inactivation ; Lipid Peroxidation - radiation effects ; Lipids ; Listeria monocytogenes ; Listeria monocytogenes - growth & development ; Listeria monocytogenes - radiation effects ; microbial load ; Oxidation ; Pigmentation - radiation effects ; Polypropylenes - radiation effects ; Poultry ; poultry products ; Poultry Products - analysis ; Poultry Products - microbiology ; Poultry Products - radiation effects ; pulsed electric fields ; pulsed UV-light ; Quality Control ; raw meat ; ready to eat ; Tensile Strength - radiation effects ; Thiobarbituric Acid Reactive Substances - analysis ; ultraviolet radiation ; Ultraviolet Rays ; Vacuum ; vacuum packaging</subject><ispartof>Journal of food science, 2009-10, Vol.74 (8), p.M431-M439</ispartof><rights>2009 Institute of Food Technologists</rights><rights>Copyright Institute of Food Technologists Oct 2009</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5869-d4974905ee5d9bada2885d2b789fd5acee7a598a73e3e433d4a7cdd7bd607fc73</citedby><cites>FETCH-LOGICAL-c5869-d4974905ee5d9bada2885d2b789fd5acee7a598a73e3e433d4a7cdd7bd607fc73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2009.01319.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2009.01319.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,778,782,1414,27907,27908,45557,45558</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19799670$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Keklik, N.M</creatorcontrib><creatorcontrib>Demirci, A</creatorcontrib><creatorcontrib>Puri, V.M</creatorcontrib><title>Inactivation of Listeria monocytogenes on Unpackaged and Vacuum-Packaged Chicken Frankfurters Using Pulsed UV-Light</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>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/cm²) 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/cm²) 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.</description><subject>Animals</subject><subject>bacterial contamination</subject><subject>chicken meat</subject><subject>Chickens</subject><subject>Colony Count, Microbial</subject><subject>decontamination</subject><subject>Elasticity - radiation effects</subject><subject>Food irradiation</subject><subject>Food Irradiation - adverse effects</subject><subject>Food Irradiation - methods</subject><subject>Food Microbiology</subject><subject>Food Packaging - methods</subject><subject>food pathogens</subject><subject>food processing</subject><subject>Food processing industry</subject><subject>food processing quality</subject><subject>Food products</subject><subject>food safety</subject><subject>Food science</subject><subject>frankfurter</subject><subject>hot dogs</subject><subject>Hot Temperature</subject><subject>inactivation</subject><subject>Lipid Peroxidation - radiation effects</subject><subject>Lipids</subject><subject>Listeria monocytogenes</subject><subject>Listeria monocytogenes - growth & development</subject><subject>Listeria monocytogenes - radiation effects</subject><subject>microbial load</subject><subject>Oxidation</subject><subject>Pigmentation - radiation effects</subject><subject>Polypropylenes - radiation effects</subject><subject>Poultry</subject><subject>poultry products</subject><subject>Poultry Products - analysis</subject><subject>Poultry Products - microbiology</subject><subject>Poultry Products - radiation effects</subject><subject>pulsed electric fields</subject><subject>pulsed UV-light</subject><subject>Quality Control</subject><subject>raw meat</subject><subject>ready to eat</subject><subject>Tensile Strength - radiation effects</subject><subject>Thiobarbituric Acid Reactive Substances - analysis</subject><subject>ultraviolet radiation</subject><subject>Ultraviolet Rays</subject><subject>Vacuum</subject><subject>vacuum packaging</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkk-P1CAYh4nRuOPqV9DGg55aoUApF5PN6Oyumegms509EgZol_lDR2h15ttL7bgmHlQ4AC_P-yTkBwAJghmK4906Q4zCFJcEZTmEPIMII54dHoHJw8VjMIEwz1OECDsDz0JYw-GMi6fgDHHGecHgBIRrJ1Vnv8nOti5p62RuQ2e8lcmuda06dm1jnAlJvKzcXqqNbIxOpNPJUqq-36U3v2rTe6s2xiUzL92m7n20hKQK1jXJTb8NkaiW6dw2991z8KSWsfLitJ6DavbxdnqVzr9cXk8v5qmiZcFTTTgjHFJjqOYrqWVellTnK1byWlOpjGGS8lIybLAhGGsimdKarXQBWa0YPgdvR-_et197Ezqxs0GZ7VY60_ZBMEwgQ4jSSL75K4kphKSg5T_BHMVJMIzg6z_Addt7F58rECcElZwNUDlCyrcheFOLvbc76Y8CQTEELdZiyFMMeYohaPEzaHGIrS9P_n61M_p34ynZCLwfge92a47_LRafZh8WwzYK0lEwfIjDg0D6jSgYZlTcfb4UfHl1u8zZQtxF_tXI17IVsvE2iGqRRy1ERUkLjPEPhxbP7g</recordid><startdate>200910</startdate><enddate>200910</enddate><creator>Keklik, N.M</creator><creator>Demirci, A</creator><creator>Puri, V.M</creator><general>Blackwell Publishing Inc</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7QL</scope><scope>7X8</scope></search><sort><creationdate>200910</creationdate><title>Inactivation of Listeria monocytogenes on Unpackaged and Vacuum-Packaged Chicken Frankfurters Using Pulsed UV-Light</title><author>Keklik, N.M ; Demirci, A ; Puri, V.M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5869-d4974905ee5d9bada2885d2b789fd5acee7a598a73e3e433d4a7cdd7bd607fc73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Animals</topic><topic>bacterial contamination</topic><topic>chicken meat</topic><topic>Chickens</topic><topic>Colony Count, Microbial</topic><topic>decontamination</topic><topic>Elasticity - radiation effects</topic><topic>Food irradiation</topic><topic>Food Irradiation - adverse effects</topic><topic>Food Irradiation - methods</topic><topic>Food Microbiology</topic><topic>Food Packaging - methods</topic><topic>food pathogens</topic><topic>food processing</topic><topic>Food processing industry</topic><topic>food processing quality</topic><topic>Food products</topic><topic>food safety</topic><topic>Food science</topic><topic>frankfurter</topic><topic>hot dogs</topic><topic>Hot Temperature</topic><topic>inactivation</topic><topic>Lipid Peroxidation - radiation effects</topic><topic>Lipids</topic><topic>Listeria monocytogenes</topic><topic>Listeria monocytogenes - growth & development</topic><topic>Listeria monocytogenes - radiation effects</topic><topic>microbial load</topic><topic>Oxidation</topic><topic>Pigmentation - radiation effects</topic><topic>Polypropylenes - radiation effects</topic><topic>Poultry</topic><topic>poultry products</topic><topic>Poultry Products - analysis</topic><topic>Poultry Products - microbiology</topic><topic>Poultry Products - radiation effects</topic><topic>pulsed electric fields</topic><topic>pulsed UV-light</topic><topic>Quality Control</topic><topic>raw meat</topic><topic>ready to eat</topic><topic>Tensile Strength - radiation effects</topic><topic>Thiobarbituric Acid Reactive Substances - analysis</topic><topic>ultraviolet radiation</topic><topic>Ultraviolet Rays</topic><topic>Vacuum</topic><topic>vacuum packaging</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Keklik, N.M</creatorcontrib><creatorcontrib>Demirci, A</creatorcontrib><creatorcontrib>Puri, V.M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</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><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Keklik, N.M</au><au>Demirci, A</au><au>Puri, V.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inactivation of Listeria monocytogenes on Unpackaged and Vacuum-Packaged Chicken Frankfurters Using Pulsed UV-Light</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2009-10</date><risdate>2009</risdate><volume>74</volume><issue>8</issue><spage>M431</spage><epage>M439</epage><pages>M431-M439</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><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/cm²) 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/cm²) 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.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>19799670</pmid><doi>10.1111/j.1750-3841.2009.01319.x</doi><tpages>9</tpages></addata></record> |
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| subjects | Animals bacterial contamination chicken meat Chickens Colony Count, Microbial decontamination Elasticity - radiation effects Food irradiation Food Irradiation - adverse effects Food Irradiation - methods Food Microbiology Food Packaging - methods food pathogens food processing Food processing industry food processing quality Food products food safety Food science frankfurter hot dogs Hot Temperature inactivation Lipid Peroxidation - radiation effects Lipids Listeria monocytogenes Listeria monocytogenes - growth & development Listeria monocytogenes - radiation effects microbial load Oxidation Pigmentation - radiation effects Polypropylenes - radiation effects Poultry poultry products Poultry Products - analysis Poultry Products - microbiology Poultry Products - radiation effects pulsed electric fields pulsed UV-light Quality Control raw meat ready to eat Tensile Strength - radiation effects Thiobarbituric Acid Reactive Substances - analysis ultraviolet radiation Ultraviolet Rays Vacuum vacuum packaging |
| title | Inactivation of Listeria monocytogenes on Unpackaged and Vacuum-Packaged Chicken Frankfurters Using Pulsed UV-Light |
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