Ultraviolet-C Radiation on the Fresh Chicken Breast: Inactivation of Major Foodborne Viruses and Changes in Physicochemical and Sensory Qualities of Product

This study investigated the effects of diverse doses (60-3600 mWs/cm(2)) of ultraviolet radiation (UV-C; 260 nm) on the inactivation of two types of foodborne viruses, the hepatitis A virus (HAV) and murine norovirus-1 (MNV-1; a human norovirus surrogate). Experimentally contaminated fresh chicken breasts were used as substrates, and the effects of UV-C radiation on the physicochemical properties and sensory qualities of chicken breasts were examined. MNV-1 and HAV titers significantly decreased (P < 0.05) when fresh chicken breasts were progressively irradiated with UV-C light. Over 1 log reduction in the titers of MNV-1 (1.23 log) and HAV (1.17 log) was detected when fresh chicken breasts were irradiated with 3600 mWs/cm(2) of UV-C light. The calculated D-values for MNV-1 and HAV titers fell in the range of 3138.88-3428.57 and 2854.12-3076.92 mWs/cm(2), respectively. Chicken breasts exposed to higher doses of UV-C radiation turned darker, exhibited more redness, and displayed prominent shades of yellow color. These changes strongly correlated with a decrease in the Hunter L values and an increase in the Hunter a and Hunter b values, respectively. This was also accompanied by an increase in the lipid peroxidation of the breast meat, which resulted in higher thiobarbituric acid reactive substance (TBARS) values. However, the UV-C radiation did not induce any pH changes into the food product. Chicken breasts treated with over 1800 mWs/cm(2) of UV-C radiation displayed compromised sensory properties, whereas those treated with 60-1200 mWs/cm(2) of UV-C witnessed satisfactory consumer acceptance. Therefore, the current study suggests that the use of the 600-1200 mWs/cm(2) of UV-C radiation, in combination with other decontamination techniques (such as the hygienic processing of chicken breasts in well-sanitized processing plants), could be very effective in reducing more than 90 % (1 log) of the MNV-1 and HAV counts, without causing any deleterious changes to the physicochemical and sensory qualities of the meat surface.