Isohanni P M I, Lyhs U
Ruralia Institute, Seinäjoki Unit, University of Helsinki, Kampusranta 9C, FI-60320 Seinäjoki, Finland.
Poult Sci. 2009 Mar;88(3):661-8. doi: 10.3382/ps.2008-00259.
The effects of UV irradiation at a wavelength of 254 nm on the survival of Campylobacter jejuni on the surfaces of broiler meat, skin, and carcasses were studied. On broiler carcasses, the effects of UV were also studied in combination with activated oxygen. The surfaces were inoculated with varying counts of C. jejuni and treated with UV irradiation using doses ranging between 9.4 and 32.9 mW/s per square centimeter. The log reductions in C. jejuni counts were determined by dilution plating. The effects of both treatments on the sensory quality of broiler meat, including visual appearance, odor, and fatty acid composition, were also evaluated. On broiler meat, the maximum reduction achieved was 0.7 log and on broiler skin 0.8 log. On broiler carcasses, the maximum reduction using UV irradiation was 0.4 log, and using UV in combination with activated oxygen 0.4 log. No significant differences were found in the sensory quality between the samples and the controls. The use of UV irradiation alone or in combination with activated oxygen cannot be recommended as a primary decontamination method for C. jejuni on broiler carcasses. The use of these methods in combination with other decontamination techniques, and processing with proper processing plant sanitation and hygiene, might be more effective in reducing the C. jejuni counts on broiler carcass surfaces than the use of these methods only.
研究了波长为254 nm的紫外线照射对空肠弯曲菌在肉鸡胴体、皮肤和肉表面存活的影响。在肉鸡胴体上，还研究了紫外线与活性氧联合作用的效果。在这些表面接种不同数量的空肠弯曲菌，并用每平方厘米9.4至32.9毫瓦/秒的剂量进行紫外线照射处理。通过稀释平板法测定空肠弯曲菌数量的对数减少量。还评估了这两种处理对肉鸡感官品质的影响，包括视觉外观、气味和脂肪酸组成。在肉鸡胴体上，最大减少量为0.4个对数，紫外线与活性氧联合使用时也是0.4个对数。在样品和对照之间的感官品质上未发现显著差异。单独使用紫外线照射或与活性氧联合使用，都不能推荐为空肠弯曲菌在肉鸡胴体上的主要去污方法。将这些方法与其他去污技术结合使用，并在适当的加工厂卫生条件下进行加工，可能比仅使用这些方法更有效地减少肉鸡胴体表面的空肠弯曲菌数量。
