China 
Africa 
Explore chapters and articles related to this topic
Principles and Applications of UV Light Technology
Published in Tatiana Koutchma, Ultraviolet Light in Food Technology, 2019
Sommers et al. (2009) have demonstrated that UV light can be used to reduce the levels of Listeria contamination on the surfaces of RTEs products. UV-C irradiation of frankfurters that were surface-inoculated with L. monocytogenes resulted in a 1.31, 1.49, and 1.93 log reduction at doses of 1,000, 2,000, and 4,000 mJ/cm2, respectively. UV-C treatment had no effect on frankfurter color or texture at UV-C doses up to 4,000 mJ/cm2. It was concluded that because the numbers of L. monocytogenes associated with contaminations of RTE meats are typically very low, the use of UV-C in combination with potassium lactate and sodium diacetate has the potential to reduce the number of frankfurter recalls and foodborne illness outbreaks (Sommers et al., 2010).
Effects of Ozone Treatment on Microbiological Quality and Physicochemical Properties of Turkey Breast Meat
Published in Ozone: Science & Engineering, 2020
Ufuk Gokce Ayranci, Orhan Ozunlu, Haluk Ergezer, Hakan Karaca
Turkey is one of the leanest types of poultry and a good source of proteins and minerals (Ferreira et al. 2000). It is one of the most widely consumed muscle foods in the world (Lesiów and Xiong 2004). Also, it is among the foods that were associated with foodborne illnesses and some serious outbreaks have recently been reported for turkey meat (Anonymous 2019a, 2019b). Salmonella, Escherichia coli, S. aureus, C. perfringens, L. monocytogenes are known to be major microorganisms related with turkey meat (Cohen et al. 2007). A number of chemicals such as chlorine (Bautista et al. 1997), phosphates and organic acids (Dincer 2002), nisin (Lungu and Johnson 2016), potassium lactate and sodium diacetate (Chibeu et al. 2013) were tested for decontamination of turkey meat. On the other hand, to the authors’ knowledge, no study has been carried out to determine the effectiveness of ozone as a decontamination agent for turkey meat and the effect of ozone treatment on physical, chemical and technological properties of turkey meat has not yet been thoroughly revealed.