Germicidal ultraviolet light to lower numbers of Listeria monocytogenes on broiler breast fillets.
Raw broiler breast fillets were subjected to germicidal ultraviolet (UV) light (dose of 1,000 microW/cm(2) for 5 min at a wavelength of 254 nm) to evaluate its potential to reduce Listeria monocytogenes numbers on raw product before shipment to a poultry further-processing plant. Boneless, skinless breast fillets were inoculated with 4 different strains of L. monocytogenes 5 min before treatment. After the UV treatment, breast fillets were stored at 4 degrees C for 24 h. Enumeration of remaining L. monocytogenes was performed using the spread plate method on modified Oxford agar. An approximate 2-log reduction in viable L. monocytogenes was observed with all 4 strains on UV-treated breast fillets as compared with the nontreated breast fillets. The UV treatment caused only slight changes in meat color (lightness, redness, and yellowness) on day of treatment or after 7 d of storage. This study suggests that UV treatment of raw breast fillets at a slaughter plant can significantly reduce L. monocytogenes without negatively affecting meat color. This process could be used to reduce the negative effect of raw poultry as a transmission vector of L. monocytogenes into a poultry further-processing plant.
Lyon
S A
SA
Poultry Science Department, University of Georgia, Athens 30602, USA.
Fletcher
D L
DL
Berrang
M E
ME
D000818:Animals; D002645:Chickens; D003116:Color; D005516:Food Microbiology / Q000592:standards*; D008089:Listeria monocytogenes / Q000302:isolation & purification* / Q000528:radiation effects*; D008460:Meat / Q000382:microbiology*; D014466:Ultraviolet Rays