Pulsed Ultraviolet Light Treatment of Chicken Parts

Abstract

With increasing production and consumption of chicken, it is appropriate to investigate the functionality and effectiveness of microbial reduction interventions and the qualitative effects they have on food. The effectiveness of pulsed ultraviolet (PUV) light applied to chicken on a moving conveyor was evaluated for inactivation of Escherichia coli on the surface of raw boneless/skinless (B/S) chicken breasts, B/S chicken thighs, and bone-in/skin-on chicken thighs. The conveyor height (distance from the flashlamp) and speed were set to deliver total energy fluences of 5, 10, 20, and 30 J/cm2 to the surface of the products. The product type by energy fluence interaction was significant (P = 0.015) for microbial reduction of E. coli. Exposure to PUV light for 5 and 30 J/cm2 resulted in Log10 reductions of 0.29 and 1.04 for B/S breasts, 0.34 and 0.94 for B/S thighs, and 0.10 and 0.62 for bone-in/skin-on thighs, respectively. Lipid oxidation and changes in color of chicken samples were evaluated after 30 J/cm2 of PUV light treatment. Lipid oxidation was measured at 0, 24, 48, and 120 h after the treatment. PUV light treatment did not produce significant (P > 0.05) changes in lipid oxidation values for each product type. International Commission on Illumination L*, a*, and b* parameters were used to report lightness and color of samples before and after treatment for B/S breasts and thighs and bone-in/skin-on thighs. Color parameters were not significantly (P > 0.05) affected by PUV light treatments. In conclusion, this study indicates that PUV light applied to the surface of raw chicken parts on a moving conveyor is an effective surface antimicrobial treatment while inducing minimal change in quality of the product over a 5-d storage period under aerobic conditions.

Keywords

• color
• lipid oxidation
• E. coli
• pulsed ultraviolet light
• chicken