Modeling the inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on poultry products exposed to pulsed UV-light

2011 ◽  
Author(s):  
Nene Meltem Keklik ◽  
Ali Demirci ◽  
Virendra M Puri ◽  
Paul H Heinemann
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Uv Light ◽  
Poultry Products ◽  
Pulsed Uv Light

Modeling the Inactivation of Salmonella Typhimurium, Listeria monocytogenes, and Salmonella Enteritidis on Poultry Products Exposed to Pulsed UV Light

2012 ◽  
Vol 75 (2) ◽  
pp. 281-288 ◽  
Author(s):  
NENE M. KEKLIK ◽  
ALI DEMIRCI ◽  
VIRENDRA M. PURI ◽  
PAUL H. HEINEMANN
Keyword(s):  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Uv Light ◽  
Weibull Model ◽  
Mean Square ◽  
Shell Eggs ◽  
Poultry Products ◽  
Pulsed Uv Light ◽  
Log Linear ◽  
Mean Square Errors

Pulsed UV light inactivation of Salmonella Typhimurium on unpackaged and vacuum-packaged chicken breast, Listeria monocytogenes on unpackaged and vacuum-packaged chicken frankfurters, and Salmonella Enteritidis on shell eggs was explained by log-linear and Weibull models using inactivation data from previous studies. This study demonstrated that the survival curves of Salmonella Typhimurium and L. monocytogenes were nonlinear exhibiting concavity. The Weibull model was more successful than the log-linear model in estimating the inactivations for all poultry products evaluated, except for Salmonella Enteritidis on shell eggs, for which the survival curve was sigmoidal rather than concave, and the use of the Weibull model resulted in slightly better fit than the log-linear model. The analyses for the goodness of fit and performance of the Weibull model produced root mean square errors of 0.059 to 0.824, percent root mean square errors of 3.105 to 21.182, determination coefficients of 0.747 to 0.989, slopes of 0.842 to 1.042, bias factor values of 0.505 to 1.309, and accuracy factor values of 1.263 to 6.874. Overall, this study suggests that the survival curves of pathogens on poultry products exposed to pulsed UV light are nonlinear and that the Weibull model may generally be a useful tool to describe the inactivation patterns for pathogenic microorganisms affiliated with poultry products.

scholarly journals Comparison of UV-C and Pulsed UV Light Treatments for Reduction of Salmonella, Listeria monocytogenes, and Enterohemorrhagic Escherichia coli on Eggs

2017 ◽  
Vol 81 (1) ◽  
pp. 6-16 ◽  
Author(s):  
Askild L. Holck ◽  
Kristian H. Liland ◽  
Signe M. Drømtorp ◽  
Mats Carlehög ◽  
Anette McLeod
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Enteritidis ◽  
Uv Light ◽  
Enterohemorrhagic Escherichia Coli ◽  
Bacterial Cells ◽  
The European Union ◽  
Microscopy Imaging ◽  
Pulsed Uv Light ◽  
Uv C

ABSTRACT Ten percent of all strong-evidence foodborne outbreaks in the European Union are caused by Salmonella related to eggs and egg products. UV light may be used to decontaminate egg surfaces and reduce the risk of human salmonellosis infections. The efficiency of continuous UV-C (254 nm) and pulsed UV light for reducing the viability of Salmonella Enteritidis, Listeria monocytogenes, and enterohemorrhagic Escherichia coli on eggs was thoroughly compared. Bacterial cells were exposed to UV-C light at fluences from 0.05 to 3.0 J/cm2 (10 mW/cm2, for 5 to 300 s) and pulsed UV light at fluences from 1.25 to 18.0 J/cm2, resulting in reductions ranging from 1.6 to 3.8 log, depending on conditions used. Using UV-C light, it was possible to achieve higher reductions at lower fluences compared with pulsed UV light. When Salmonella was stacked on a small area or shielded in feces, the pulsed UV light seemed to have a higher penetration capacity and gave higher bacterial reductions. Microscopy imaging and attempts to contaminate the interior of the eggs with Salmonella through the eggshell demonstrated that the integrity of the eggshell was maintained after UV light treatments. Only minor sensory changes were reported by panelists when the highest UV doses were used. UV-C and pulsed UV light treatments appear to be useful decontamination technologies that can be implemented in continuous processing.

Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market

1999 ◽  
Vol 62 (7) ◽  
pp. 735-740 ◽  
Author(s):  
M. UYTTENDAELE ◽  
P. DE TROY ◽  
J. DEBEVERE
Keyword(s):  
Listeria Monocytogenes ◽  
Campylobacter Jejuni ◽  
Broiler Chickens ◽  
Salmonella Enteritidis ◽  
Contamination Level ◽  
Contamination Rate ◽  
Campylobacter Coli ◽  
Retail Market ◽  
Salmonella Spp ◽  
Poultry Products

From January 1997 to May 1998, 772 samples of poultry carcasses and poultry products for sale on the retail market in Belgium were analyzed for the presence of Salmonella spp., Salmonella Enteritidis, Campylobacter jejuni, C. coli, and Listeria monocytogenes per 100 cm2 or 25 g. Poultry samples were contaminated with Salmonella (36.5%), C. jejuni and C. coli (28.5%), and L. monocytogenes (38.2%). In about 12.3% of the poultry samples, the L. monocytogenes contamination level exceeded 1 CFU per g or cm2. Significant differences in pathogen contamination rates of poultry products were noticed between the poultry products originating from Belgian, French, and U.K. abattoirs. Poultry products derived from broiler chickens running free in pine woods until slaughtering age (12 to 13 weeks) had a significantly (P < 0.05) lower contamination rate of Salmonella than poultry products from enclosed broilers slaughtered at the age of 6 to 8 weeks. A significantly (P < 0.05) lower pathogen contamination rate was noted for Salmonella, C. jejuni, and C. coli for poultry cuts without skin compared to poultry cuts with skin on. An increase in pathogen contamination rate was noticed during cutting and further processing. To diminish C. jejuni, C. coli, Salmonella, and L. monocytogenes contamination rates, hygienic rules of slaughter and meat processing must be rigorously observed. At the moment, zero tolerance for these pathogens is not feasible, and there is a need to establish criteria allowing these pathogens to be present at reasonable levels in the examined poultry samples.

Antibiotic Resistance of Salmonella spp. and Listeria spp. Isolates from Traditionally Made Fresh Sausages in Greece

1998 ◽  
Vol 61 (10) ◽  
pp. 1378-1380 ◽  
Author(s):  
AMIN ABRAHIM ◽  
ANNA PAPA ◽  
NIKOLAOS SOULTOS ◽  
IOANNIS AMBROSIADIS ◽  
ANTONIS ANTONIADIS
Keyword(s):  
Antibiotic Resistance ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Antibacterial Agents ◽  
Listeria Innocua ◽  
Salmonella Spp ◽  
Listeria Welshimeri ◽  
Butcher Shops

Sixty-five samples of traditionally made fresh sausages obtained from retail shops and butcher shops in northem Greece were screened for the presence of Salmonella spp. and Listeria spp. Salmonella spp. were found in 20% of the samples tested (54% Salmonella typhimurium and 46% Salmonella enteritidis). The prevalence of Listeria spp. in the samples was 26% (12% Listeria monocytogenes, 76% Listeria innocua, and 12% Listeria welshimeri). Nine of 13 Salmonella isolates were found to be resistant to ampicillin and 4 of 13 showed intermediate sensitivity; 1 of 13 was found to be resistant to chloramphenicol and 1 of 13 to tetracycline. Two strains of Salmonella typhimurum were multiresistant (resistant to ampicillin, chloramphenicol, and norfloxacin). All Listeria isolates were sensitive to the antibacterial agents tested that are commonly used for the treatment of human listeriosis.

Pulsed UV Light Inactivation of Salmonella Enteritidis on Eggshells and Its Effects on Egg Quality

2010 ◽  
Vol 73 (8) ◽  
pp. 1408-1415 ◽  
Author(s):  
NENE M. KEKLIK ◽  
ALI DEMIRCI ◽  
PAUL H. PATTERSON ◽  
VIRENDRA M. PURI
Keyword(s):  
Salmonella Enteritidis ◽  
Egg Quality ◽  
Uv Light ◽  
Detergent Solution ◽  
Department Of Agriculture ◽  
The Public ◽  
Log Reduction ◽  
Visual Damage ◽  
Pulsed Uv Light ◽  
Uv Lamp

The majority of Salmonella Enteritidis outbreaks have been related to the consumption of raw or undercooked eggs or egg-containing foods. Therefore, the U.S. Department of Agriculture mandates egg washing for all graded eggs by use of a detergent solution and sanitizer. These agencies and the egg industry have been investigating alternative decontamination techniques, which could better serve the public, minimize costs, and benefit both the public and the industry. Pulsed UV light is an emerging technology that is used to inactivate microorganisms quickly. In this study, the effectiveness of pulsed UV light was evaluated for the decontamination of eggshells. Eggs inoculated with Salmonella Enteritidis on the top surface at the equator were treated with pulsed UV light 1 to 30 s, at a distance of 9.5 and 14.5 cm from the UV lamp in a laboratory-scale, pulsed UV light chamber. Three eggs were used per treatment in each repetition, except for quality measurements, which involved six eggs per treatment in each repetition. A maximum log reduction of 5.3 CFU/cm2 was obtained after a 20-s treatment at 9.5 cm below the UV lamp at a total dose of 23.6 ± 0.1 J/cm2, without any visual damage to the egg. After a 30-s treatment at 9.5 and 14.5 cm, the temperature of eggshell surfaces increased by 16.3 and 13.3°C, respectively. Energy usage increased up to 35.3 ± 0.1 and 24.8 ± 0.1 J/cm2, after 30-s treatments at 9.5 and 14.5 cm, respectively. The effect of pulsed UV light treatments on egg quality was also evaluated. Pulsed UV-light treatments for 3, 10, and 20 s at either 9.5 or 14.5 cm did not change the albumen height, eggshell strength, or cuticle presence significantly (P > 0.05). This study demonstrated that pulsed UV light has potential to decontaminate eggshell surfaces.

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