Investigation of Pulsed UV Light Effects on Turkey Salami
Pulsed UV light application has been a method used frequently in ensuring food safety recently. UV treatment is used in many areas including the food industry through UV treatment and high inactivation power. Pulsed UV light, which is an effective microbial inactivation method that takes place in a...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2020-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4081 |
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| author | Emre Hastaoğlu Özlem Pelin Can Ayşe Sena Özmen |
| author_facet | Emre Hastaoğlu Özlem Pelin Can Ayşe Sena Özmen |
| author_sort | Emre Hastaoğlu |
| collection | DOAJ |
| description | Pulsed UV light application has been a method used frequently in ensuring food safety recently. UV treatment is used in many areas including the food industry through UV treatment and high inactivation power. Pulsed UV light, which is an effective microbial inactivation method that takes place in a shorter time in solid and liquid foods, as it is accepted as an alternative to continuous UV light application, is a promising alternative to both chemical and thermal decontamination methods in the food industry. In this study, pulsed UV light was applied on ready-to-consumption packaged turkey salami samples. In order to ensure food safety and reduce consumer anxiety, the effect of pulsed UV light application of different time and distance on turkey salami slices contaminated with Listeria monocytogenes in equal thickness in order to use UV light was investigated. The effect of pulsed UV application on the microbial inactivation efficiency of the salami surface and the quality of the salami were evaluated. In pulsed UV light system, 3 different distances of quartz glass to samples will be 5-8-13 cm and sliced salami in 3 different periods of 15-30-60 sec. The results of the study showed that pulsed UV light method could be used effectively in inactivation against L. monocytogenes on the salami surface as an alternative to thermal and chemical methods. It was determined that L. monocytogenes inactivation increased as the distance to the quartz lamp decreased and the application time and total energy dose increased. The highest inactivation was obtained after 5 cm 60 sec pulsed UV light treatment. |
| format | Article |
| id | doaj-art-7f76abc57a2f411e9b631f9d40f62ded |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-7f76abc57a2f411e9b631f9d40f62ded2025-08-20T01:58:11ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2020-12-018122756276310.24925/turjaf.v8i12.2756-2763.40811932Investigation of Pulsed UV Light Effects on Turkey SalamiEmre Hastaoğlu0Özlem Pelin Can1Ayşe Sena Özmen2Department of Gastronomy and Culinary Arts, Faculty of Tourism, Sivas Cumhuriyet University, 58146 SivasDepartment of Food Engineering, Faculty of Engineering, Sivas Cumhuriyet University 58146 SivasInstitute of Science, Sivas Cumhuriyet University, 58146 SivasPulsed UV light application has been a method used frequently in ensuring food safety recently. UV treatment is used in many areas including the food industry through UV treatment and high inactivation power. Pulsed UV light, which is an effective microbial inactivation method that takes place in a shorter time in solid and liquid foods, as it is accepted as an alternative to continuous UV light application, is a promising alternative to both chemical and thermal decontamination methods in the food industry. In this study, pulsed UV light was applied on ready-to-consumption packaged turkey salami samples. In order to ensure food safety and reduce consumer anxiety, the effect of pulsed UV light application of different time and distance on turkey salami slices contaminated with Listeria monocytogenes in equal thickness in order to use UV light was investigated. The effect of pulsed UV application on the microbial inactivation efficiency of the salami surface and the quality of the salami were evaluated. In pulsed UV light system, 3 different distances of quartz glass to samples will be 5-8-13 cm and sliced salami in 3 different periods of 15-30-60 sec. The results of the study showed that pulsed UV light method could be used effectively in inactivation against L. monocytogenes on the salami surface as an alternative to thermal and chemical methods. It was determined that L. monocytogenes inactivation increased as the distance to the quartz lamp decreased and the application time and total energy dose increased. The highest inactivation was obtained after 5 cm 60 sec pulsed UV light treatment.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4081pulsed uv lightturkey salamil. monocytogenesmicrobial inactivation |
| spellingShingle | Emre Hastaoğlu Özlem Pelin Can Ayşe Sena Özmen Investigation of Pulsed UV Light Effects on Turkey Salami Turkish Journal of Agriculture: Food Science and Technology pulsed uv light turkey salami l. monocytogenes microbial inactivation |
| title | Investigation of Pulsed UV Light Effects on Turkey Salami |
| title_full | Investigation of Pulsed UV Light Effects on Turkey Salami |
| title_fullStr | Investigation of Pulsed UV Light Effects on Turkey Salami |
| title_full_unstemmed | Investigation of Pulsed UV Light Effects on Turkey Salami |
| title_short | Investigation of Pulsed UV Light Effects on Turkey Salami |
| title_sort | investigation of pulsed uv light effects on turkey salami |
| topic | pulsed uv light turkey salami l. monocytogenes microbial inactivation |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4081 |
| work_keys_str_mv | AT emrehastaoglu investigationofpulseduvlighteffectsonturkeysalami AT ozlempelincan investigationofpulseduvlighteffectsonturkeysalami AT aysesenaozmen investigationofpulseduvlighteffectsonturkeysalami |