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 Lazaro De La Torre, Eliane Teixeira Marsico, Teófilo José Pimentel da Silva, Carlos Adam Conte-Junior

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9 Scopus citations

Abstract

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 languageEnglish
Article numbere12604
JournalJournal of Food Safety
Volume39
Issue number2
DOIs
StatePublished - Apr 2019
Externally publishedYes

Bibliographical note

Funding Information:
The authors are thankful for the financial support provided by the Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) (grant numbers: E-26/010.001678/2016, E-26/203.049/2017, E-26/202.305/2017 and E-26/202.306/2017); and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (grant number: 311422/2016).

Funding Information:
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Grant/Award Number: 311422/2016; Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ), Grant/Award Numbers: E-26/202.306/2017, E- 26/202.305/2017, E-26/203.049/2017, E-26/010.001678/2016

Funding Information:
information Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq), Grant/Award Number: 311422/2016; Funda??o Carlos Chagas Filho de Amparo ? Pesquisa do Estado do Rio de Janeiro (FAPERJ), Grant/Award Numbers: E-26/202.306/2017, E-26/202.305/2017, E-26/203.049/2017, E-26/010.001678/2016The authors are thankful for the financial support provided by the Funda??o Carlos Chagas Filho de Amparo ? Pesquisa do Estado do Rio de Janeiro (FAPERJ) (grant numbers: E-26/010.001678/2016, E-26/203.049/2017, E-26/202.305/2017 and E-26/202.306/2017); and Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq) (grant number: 311422/2016).

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