Use of ultraviolet irradiation to reduce Campylobacter jejuni on broiler meat.
The effects of UV irradiation at a wavelength of 254 nm on the survival of Campylobacter jejuni on the surfaces of broiler meat, skin, and carcasses were studied. On broiler carcasses, the effects of UV were also studied in combination with activated oxygen. The surfaces were inoculated with varying counts of C. jejuni and treated with UV irradiation using doses ranging between 9.4 and 32.9 mW/s per square centimeter. The log reductions in C. jejuni counts were determined by dilution plating. The effects of both treatments on the sensory quality of broiler meat, including visual appearance, odor, and fatty acid composition, were also evaluated. On broiler meat, the maximum reduction achieved was 0.7 log and on broiler skin 0.8 log. On broiler carcasses, the maximum reduction using UV irradiation was 0.4 log, and using UV in combination with activated oxygen 0.4 log. No significant differences were found in the sensory quality between the samples and the controls. The use of UV irradiation alone or in combination with activated oxygen cannot be recommended as a primary decontamination method for C. jejuni on broiler carcasses. The use of these methods in combination with other decontamination techniques, and processing with proper processing plant sanitation and hygiene, might be more effective in reducing the C. jejuni counts on broiler carcass surfaces than the use of these methods only.
Isohanni
P M I
PM
Ruralia Institute, Seinäjoki Unit, University of Helsinki, Kampusranta 9C, FI-60320 Seinäjoki, Finland. pauliina.isohanni@helsinki.fi
Lyhs
U
U
D000818:Animals; D016123:Campylobacter jejuni / Q000528:radiation effects*; D002645:Chickens; D005516:Food Microbiology; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D008460:Meat / Q000382:microbiology*; D014466:Ultraviolet Rays