The effect of pulsed uv light on biochemical changes: quail egg model for salmonella typhimurium inactivation
Foodborne Salmonella infections pose a critical threat to public health and the disinfection potential of non-thermal technologies such as pulsed UV light is becoming increasingly important. The aim of this study was to determine the biochemical changes in quail eggs at varying process parameters in...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kafkas University, Faculty of Veterinary Medicine
2025-08-01
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| Series: | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| Subjects: | |
| Online Access: | https://vetdergikafkas.org/pdf.php?id=3214 |
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| Summary: | Foodborne Salmonella infections pose a critical threat to public health and the
disinfection potential of non-thermal technologies such as pulsed UV light is becoming
increasingly important. The aim of this study was to determine the biochemical changes
in quail eggs at varying process parameters in the model application of pulsed UV
light for Salmonella Typhimurium inactivation. In this context, pulsed UV light was
applied to quail eggs at distances of 5, 8, and 13 cm and durations of 20, 40, and 60 s.
Salmonella Typhimurium inactivation was observed in all quail eggs depending on the
treatment distance and duration and biochemical changes in quail eggs were evaluated
in terms of thiobarbituric acid, phenolic and antioxidant content, fatty acid composition
and color change. Salmonella inactivation was observed in all treatments. However,
phenolic and antioxidant contents decreased for the longest time and at the closest
distance in the application processes, while thiobarbituric acid and linoleic acid content
(control:13.35%→5D60S:25.51%) increased. The increase in the amount of linoleic acid
in 5D60S and 5D40S was higher than that in other samples. Although pulsed UV light
is effective in Salmonella inactivation, long duration/close distance applications may
adversely affect product quality. These findings emphasize the importance of parameter
optimization in the food industry and reveal the need to develop protocols that are safe
but minimize quality loss. |
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| ISSN: | 1309-2251 |