Improving ready-to-eat meat safety: Evaluating the bacterial-inactivation efficacy of microplasma-based far-UVC light treatment of food-contact surfaces and deli turkey breast

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-10-22 DOI:10.1016/j.fm.2024.104674
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Abstract

The safety of ready-to-eat (RTE) deli meats, especially those sliced in retail establishments, may be improved by light-based surface decontamination. Conventional 254 nm ultraviolet-C (UVC) systems have strong germicidal effects but pose human-health hazards that make them unsuitable for retail use. This study therefore explores the efficacy of microplasma-based 222 nm far-UVC lamps as a safer alternative for decontaminating liquid buffer, two common food-contact surfaces (polyethylene terephthalate and stainless steel), and RTE turkey breast. In all three non-meat cases, the system achieved approximately 5-log reductions of both Listeria monocytogenes and Salmonella Typhimurium. The system also caused a 1.3-log reduction of L. monocytogenes and a 1-log reduction of S. Typhimurium on turkey breast at the highest tested dose of 786.3 mJ/cm2. Color is a key quality indicator for RTE meat consumers, and treatment caused no significant change in L∗, a∗, or b∗ color values (p > 0.05) until doses reached 224.7 mJ/cm2. However, higher doses could lead to statistically significant color changes. Given that far-UVC light has been deemed human-safe by other studies, the proposed system has considerable potential to improve RTE food-related safety in retail establishments, even when consumers and workers are present.
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提高即食肉类的安全性:评估微等离子体远紫外光处理食品接触表面和熟食火鸡胸脯的细菌灭活效果
即食熟肉(RTE)的安全性,尤其是在零售店切片的熟肉,可以通过光基表面净化来提高。传统的 254 纳米紫外线(UVC)系统具有很强的杀菌效果,但会对人体健康造成危害,因此不适合在零售店使用。因此,本研究探索了基于微等离子体的 222 纳米远紫外灯的功效,将其作为一种更安全的替代品,用于净化液体缓冲液、两种常见的食品接触表面(聚对苯二甲酸乙二醇酯和不锈钢)以及即食火鸡胸脯肉。在所有三种非肉类情况下,该系统都能使李斯特菌和鼠伤寒沙门氏菌的数量减少约 5 个菌落。在 786.3 mJ/cm2 的最高测试剂量下,该系统还能使火鸡胸肉上的单增李斯特菌减少 1.3 个菌落,伤寒沙门氏菌减少 1 个菌落。颜色是鲜肉消费者的一项关键质量指标,在剂量达到 224.7 mJ/cm2 之前,处理不会导致 L∗、a∗ 或 b∗ 颜色值发生显著变化(p > 0.05)。不过,更高的剂量可能会导致在统计学上意义重大的颜色变化。鉴于其他研究认为远紫外光对人体是安全的,拟议的系统在改善零售机构中与即食食品相关的安全方面具有相当大的潜力,即使消费者和工人在场时也是如此。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
期刊最新文献
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods pLM33 provides tolerance of persistent Listeria monocytogenes ST5 to various stress conditions and also enhances its virulence Editorial Board Improving ready-to-eat meat safety: Evaluating the bacterial-inactivation efficacy of microplasma-based far-UVC light treatment of food-contact surfaces and deli turkey breast Using plasma-activated water for decontamination of Salmonella spp. on common building surfaces in poultry houses
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