Effect of UV-C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

Anna Carolina Vilhena da Cruz Silva Canto, Maria Lucia Guerra Monteiro, Bruno Reis Carneiro da Costa-Lima, Cesar Aquiles Lázaro, Eliane Teixeira Marsico, Teófilo José Pimentel da Silva, Carlos Adam Conte-Junior

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Abstract

© 2018 Wiley Periodicals, Inc. Non-UV-C dose and 0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm 2 were applied in inoculated agar plates and in inoculated caiman (Caiman crocodilus yacare) meat to investigate the reduction of Salmonella spp. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters (L*, a*, b* values, and ΔE) and lipid oxidation. The most effective Salmonella spp. reductions ranged from 6.72 to 7.13 log cfu/g, and from 2.47 to 2.88 log cfu/g in inoculated agar plates and caiman meat treated with 0.105–0.199 J/cm 2 and 0.065–0.199 J/cm 2 (p < 0.05), respectively. However, these doses increased (p < 0.05) L* values and lipid oxidation, while decreased (p < 0.05) a* and b* values. Therefore, UV-C at 0.016 J/cm 2 is an alternative technology to improve the bacterial quality of caiman meat without negative effects on oxidative parameters. Practical applications: Salmonella spp. is a potential disease agent being the pathogen more commonly detected in meat and meat products. UV-C has easy implementation in meat industry, low cost, rapid application, and lack of toxic wastes, which could be an alternative for food industries to produce high-quality food products without the use of chemical agents to meet consumers demand. Otherwise, UV-C may induce oxidation depending on type of food, lipid profile, and dose applied, which would limit the meat quality and their industrial application. In this study, eight UV-C doses (0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm 2 ) were applied in inoculated agar plates and caiman meat to investigate Salmonella spp. reduction. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters and lipid oxidation. UV-C at 0.016 J/cm 2 is an alternative technology to improve bacterial quality of caiman meat without altering the oxidative parameters.
Original languageAmerican English
JournalJournal of Food Safety
DOIs
StatePublished - 1 Apr 2019

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    Canto, A. C. V. D. C. S., Monteiro, M. L. G., Costa-Lima, B. R. C. D., Lázaro, C. A., Marsico, E. T., Silva, T. J. P. D., & Conte-Junior, C. A. (2019). Effect of UV-C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat. Journal of Food Safety. https://doi.org/10.1111/jfs.12604