Ultraviolet C Radiation on the Fresh Chicken Breast: Inactivation of Major Foodborne Viruses and Changes in Physicochemical and Sensory Qualities of Product
This study investigated the effects of diverse doses (60 3600 mWs/cm2) of ultraviolet radiation (UV C; 260 nm) on the inactivation of two types of foodborne viruses, the hepatitis A virus (HAV) and murine norovirus 1 (MNV 1; a human norovirus surrogate) Experimentally contaminated fresh chicken breasts were used as substrates, and the effects of UV C radiation on the physicochemical properties and sensory qualities of chicken breasts were examined. MNV 1 and HAV titers significantly decreased (P 0.05) when fresh chicken breasts were progressively irradiated with UV C light. Over 1 log reduction in the titers of MNV 1 (1.23 log) and HAV (1.17 log) was detected when fresh chicken breasts were irradiated with 3600 mWs/cm2 of UV C light. The calculated D values for MNV 1 and HAV titers fell in the range of 3138.88 3428.57 and 2854.12 3076.92 mWs/cm2, respectively. Chicken breasts exposed to higher doses of UV C radiation turned darker, exhibited more redness, and displayed prominent shades of yellow color. These changes strongly correlated with a decrease in the Hunter "L" values and an increase in the Hunter "a" and Hunter "b" values, respectively. This was also accompanied by an increase in the lipid peroxidation of the breast meat, which resulted in higher thiobarbituric acid reactive substance (TBARS) values. However, the UV C radiation did not induce any pH changes into the food product. Chicken breasts treated with over 1800 mWs/cm2 of UV C radiation displayed compromised sensory properties, whereas those treated with 60 1200 mWs/cm2 of UV C witnessed satisfactory consumer acceptance. Therefore, the current study suggests that the use of the 600 1200 mWs/cm2 of UV C radiation, in combination with other decontamination techniques (such as the hygienic processing of chicken breasts in well sanitized processing plants) could be very effective in reducing more than 90 (1 log) of the MNV 1 and HAV counts, without causing any deleterious changes to the physicochemical and sensory qualities of the meat surface.
Food and Bioprocess Technology