Damdam Asrar Nabil, Alzahrani Ashwaq, Salah Lama, Salama Kahled Nabil
Sensors Lab, Advanced Membranes and Porous Materials Center, Computer, Electrical and Mathematical Science and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia.
Uvera Lab, Research and Development Department, Uvera Inc., Thuwal 23955-6900, Saudi Arabia.
Foods. 2023 Feb 1;12(3):606. doi: 10.3390/foods12030606.
One-third of the world's food supply is lost, with meat being a major contributor to this loss. Globally, around 23% of all meat and 35% of all seafood products are lost or wasted. Meats and seafood products are susceptible to microbial spoilage during processing, storage, and distribution, where microbial contamination causes significant losses throughout the supply chain. This study examined the efficacy of UV-C irradiation and vacuum-sealing in preventing microbiological deterioration in beef, chicken, and salmon fillets. The samples were sterilized using a constant UV-C irradiation dose of 360 J/m and stored under a reduced pressure of 40 kPa. A microbiological analysis was conducted daily to examine the microbial contamination, which included counting the colonies of spp., aerobic bacteria, lactic acid bacteria (LAB), , and , as well as monitoring the increase in pH levels. The results demonstrated a statistically significant difference ( > 0.05) in the aerobic bacteria counts between the storage conditions and storage days in all samples, which is a primary indicator of microbial spoilage. In contrast, the differences varied in the spp. and LAB counts between the storage conditions and storage days, and there was no significant difference ( < 0.05) in the pH levels between the storage conditions. The results indicate that the combination of UV-C irradiation and vacuum sealing effectively inhibits microbial growth and extends the shelf-life of beef, chicken, and salmon fillets by 66.6%.
全球三分之一的食物供应流失，肉类是造成这种损失的主要因素。在全球范围内，所有肉类的约23%以及所有海产品的35%会出现损失或被浪费。肉类和海产品在加工、储存及分销过程中易受微生物腐败影响，微生物污染在整个供应链中导致重大损失。本研究考察了紫外线C辐照和真空密封对防止牛肉、鸡肉和三文鱼片微生物变质的效果。样品使用360 J/m的恒定紫外线C辐照剂量进行灭菌，并在40 kPa的减压条件下储存。每天进行微生物分析以检测微生物污染情况，包括计数 spp.、需氧菌、乳酸菌（LAB）、 以及 的菌落数量，同时监测pH值的升高情况。结果表明，在所有样品中，储存条件和储存天数之间的需氧菌计数存在统计学上的显著差异（>0.05），这是微生物腐败的主要指标。相比之下，储存条件和储存天数之间的 spp.和乳酸菌计数差异各不相同，且储存条件之间的pH值没有显著差异（<0.0s）。结果表明，紫外线C辐照和真空密封相结合能有效抑制微生物生长，并将牛肉、鸡肉和三文鱼片的保质期延长66.6%。
