期刊
FOOD CONTROL
卷 21, 期 3, 页码 276-280出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2009.06.006
关键词
Chicken breast; Foodborne pathogens; UV-C irradiation; Storage
资金
- Rural Development Administration, Republic of Korea
In this study, we evaluated the inactivation of foodborne pathogens inoculated on chicken breasts by UV-C treatment. Chicken breasts were inoculated with Campylobacter jejuni, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium at 6-7 log CFU/g. The inoculated chicken breasts were then irradiated with UV-C light of dose 0, 0.5, 1, 3, and 5 kJ/m(2). Microbiological data indicated that the populations of the foodborne pathogens decreased significantly (p < 0.05) with increasing UV-C irradiation. In particular, UV-C irradiation at 5 kJ/m(2) reduced the initial populations of C. jejuni, L. monocytogenes, and S. typhimurium by 1.26, 1.29, and 1.19 log CFU/g, respectively. After UV-C irradiation, the samples were individually packed using polyethylene terephthalate containers and stored at 4 +/- 1 degrees C for 6 d. The pH of the control increased more than the samples irradiated at 0.5, 1, 3, and 5 kJ/m(2), while TBARS values increased during storage regardless of UV-C irradiation. UV-C irradiation caused negligible changes in Hunter L, a, and b values. These results suggest that UV-C irradiation can be useful in improving the microbial safety of chicken breasts during storage. without impairing quality. (C) 2009 Elsevier Ltd. All rights reserved.
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