UV-C LED irradiation reduces Salmonella on chicken and food contact surfaces
Guardado en:
| Autores: | , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2021 |
| Descripción: | Ultraviolet (UV-C) light-emitting diode (LED) light at a wavelength of 250–280 nm was used to disinfect skinless chicken breast (CB), stainless steel (SS) and high-density polyethylene (HD) inoculated with Salmonella enterica. Irradiances of 2 mW/cm2 (50%) or 4 mW/cm2 (100%) were used to treat samples at different exposure times. Chicken samples had the lowest Salmonella reduction with 1.02 and 1.78 Log CFU/cm2 (p ≤ 0.05) after 60 and 900 s, respectively at 50% irradiance. Higher reductions on CB were obtained with 100% illumination after 900 s (>3.0 Log CFU/cm2 ). Salmonella on SS was reduced by 1.97 and 3.48 Log CFU/cm2 after 60 s of treatment with 50% and 100% irradiance, respectively. HD showed a lower decrease of Salmonella, but still statistically significant (p ≤ 0.05), with 1.25 and 1.77 Log CFU/cm2 destruction for 50 and 100% irradiance after 60 s, respectively. Longer exposure times of HD to UV-C yielded up to 99.999% (5.0 Log CFU/cm2 ) reduction of Salmonella with both irradiance levels. While UV-C LED treatment was found effective to control Salmonella on chicken and food contact surfaces, we propose three mechanisms contributing to reduced efficacy of disinfection: bacterial aggregation, harboring in food and work surface pores and light absorption by fluids associated with CB. |
| País: | Repositorio UNA |
| Institución: | Universidad Nacional de Costa Rica |
| Repositorio: | Repositorio UNA |
| Lenguaje: | Inglés |
| OAI Identifier: | oai:https://repositorio.una.ac.cr:11056/24075 |
| Acceso en línea: | http://hdl.handle.net/11056/24075 https://doi.org/10.3390/foods10071459 |
| Access Level: | acceso abierto |
| Palabra clave: | SALMONELLA POLLOS CHICKEN INSPECCION DE LOS ALIMENTOS FOOD INSPECTION UV-C |