<i>Salmonella</i> Inactivation Model by UV-C Light Treatment in Chicken Breast
This study aims to evaluate the effectiveness of inactivating <i>Salmonella enteritidis</i> in fresh chicken breast by irradiation using a combination of short-wave UV (0, 3, 6, 9, 12, and 15 J/cm<sup>2</sup>) and a natural antimicrobial such as caffeine (0, 5, 10, 15, and 20...
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2024-08-01
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| author | Rosa María García-Gimeno Eva Palomo-Manzano Guiomar Denisse Posada-Izquierdo |
| author_facet | Rosa María García-Gimeno Eva Palomo-Manzano Guiomar Denisse Posada-Izquierdo |
| author_sort | Rosa María García-Gimeno |
| collection | DOAJ |
| description | This study aims to evaluate the effectiveness of inactivating <i>Salmonella enteritidis</i> in fresh chicken breast by irradiation using a combination of short-wave UV (0, 3, 6, 9, 12, and 15 J/cm<sup>2</sup>) and a natural antimicrobial such as caffeine (0, 5, 10, 15, and 20 nM/g) at 14 °C as alternative proposals to conventional techniques to reduce pathogens in food. The effect of temperature was studied in an initial phase (2 to 22 °C). The most suitable models were double Weibull in 60% of cases, with an adjustment of R<sup>2</sup> 0.9903–0.9553, and Weibull + tail in 46.67%, with an adjustment of R<sup>2</sup> of 0.9998–0.9981. The most effective combination for the reduction in <i>Salmonella</i> was 12 J/cm<sup>2</sup> of UV light and 15 nM/g of caffeine, with a reduction of 6 CFU/g and an inactivation rate of 0.72. The synergistic effect was observed by increasing caffeine and UV light. Furthermore, the physico-chemical characteristics of the food matrix were not affected by the combination of both technologies. Therefore, these results suggest that this combination can be used in the food industry to effectively inactivate <i>Salmonella enteritidis</i> without deteriorating product quality. |
| format | Article |
| id | doaj-art-908b99e084ea416589f6b574043fbf61 |
| institution | OA Journals |
| issn | 2076-2607 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-908b99e084ea416589f6b574043fbf612025-08-20T01:55:41ZengMDPI AGMicroorganisms2076-26072024-08-01129180510.3390/microorganisms12091805<i>Salmonella</i> Inactivation Model by UV-C Light Treatment in Chicken BreastRosa María García-Gimeno0Eva Palomo-Manzano1Guiomar Denisse Posada-Izquierdo2Department of Food Science and Technology, Unidad de Investigación Competitiva de Zoonosis y Enfermedades Emergentes (UIC ENZOEM), International Campus of Excellence in the AgriFood Sector (CeiA3), Universidad de Córdoba, 14014 Córdoba, SpainDepartment of Food Science and Technology, Unidad de Investigación Competitiva de Zoonosis y Enfermedades Emergentes (UIC ENZOEM), International Campus of Excellence in the AgriFood Sector (CeiA3), Universidad de Córdoba, 14014 Córdoba, SpainDepartment of Food Science and Technology, Unidad de Investigación Competitiva de Zoonosis y Enfermedades Emergentes (UIC ENZOEM), International Campus of Excellence in the AgriFood Sector (CeiA3), Universidad de Córdoba, 14014 Córdoba, SpainThis study aims to evaluate the effectiveness of inactivating <i>Salmonella enteritidis</i> in fresh chicken breast by irradiation using a combination of short-wave UV (0, 3, 6, 9, 12, and 15 J/cm<sup>2</sup>) and a natural antimicrobial such as caffeine (0, 5, 10, 15, and 20 nM/g) at 14 °C as alternative proposals to conventional techniques to reduce pathogens in food. The effect of temperature was studied in an initial phase (2 to 22 °C). The most suitable models were double Weibull in 60% of cases, with an adjustment of R<sup>2</sup> 0.9903–0.9553, and Weibull + tail in 46.67%, with an adjustment of R<sup>2</sup> of 0.9998–0.9981. The most effective combination for the reduction in <i>Salmonella</i> was 12 J/cm<sup>2</sup> of UV light and 15 nM/g of caffeine, with a reduction of 6 CFU/g and an inactivation rate of 0.72. The synergistic effect was observed by increasing caffeine and UV light. Furthermore, the physico-chemical characteristics of the food matrix were not affected by the combination of both technologies. Therefore, these results suggest that this combination can be used in the food industry to effectively inactivate <i>Salmonella enteritidis</i> without deteriorating product quality.https://www.mdpi.com/2076-2607/12/9/1805non-thermal treatmentUV-Clow transmittance foodmathematical modelingfoodborne pathogens |
| spellingShingle | Rosa María García-Gimeno Eva Palomo-Manzano Guiomar Denisse Posada-Izquierdo <i>Salmonella</i> Inactivation Model by UV-C Light Treatment in Chicken Breast Microorganisms non-thermal treatment UV-C low transmittance food mathematical modeling foodborne pathogens |
| title | <i>Salmonella</i> Inactivation Model by UV-C Light Treatment in Chicken Breast |
| title_full | <i>Salmonella</i> Inactivation Model by UV-C Light Treatment in Chicken Breast |
| title_fullStr | <i>Salmonella</i> Inactivation Model by UV-C Light Treatment in Chicken Breast |
| title_full_unstemmed | <i>Salmonella</i> Inactivation Model by UV-C Light Treatment in Chicken Breast |
| title_short | <i>Salmonella</i> Inactivation Model by UV-C Light Treatment in Chicken Breast |
| title_sort | i salmonella i inactivation model by uv c light treatment in chicken breast |
| topic | non-thermal treatment UV-C low transmittance food mathematical modeling foodborne pathogens |
| url | https://www.mdpi.com/2076-2607/12/9/1805 |
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