Ultraviolet Radiation-An Effective Bactericide for Fresh Meat

Area of Science:

• Food Science
• Microbiology
• Radiation Technology

Background:

• Bacterial contamination is a significant concern in fresh meat safety.
• Traditional preservation methods have limitations in efficacy and cost.
• Ultraviolet (UV) radiation presents a potential non-thermal processing alternative.

Purpose of the Study:

• To evaluate the efficacy of UV radiation in reducing bacterial load on fresh meat surfaces.
• To assess the impact of UV radiation on meat quality attributes.
• To determine the feasibility of UV treatment in meat processing.

Main Methods:

• Fresh meat samples (beef plate, round steak) were exposed to controlled doses of UV radiation (253.7 nm).
• Bacterial reduction was quantified using log cycles.
• Meat color and general appearance were assessed post-treatment.
• UV treatment chambers were conceptually designed for industrial application.

Main Results:

• A UV dose of 150 mW s/cm² reduced surface bacteria by approximately 2 log cycles (99% reduction) on smooth surfaces.
• Higher doses (500 mW s/cm²) yielded incremental bacterial reduction.
• UV radiation was less effective on rough-textured meat due to shielding effects.
• No adverse effects on meat color or appearance were observed, unlike gamma radiation.

Conclusions:

• UV irradiation is a promising technology for reducing bacterial contamination on fresh meat surfaces.
• The technology offers a cost-effective and non-damaging method for enhancing meat safety.
• UV treatment can extend the lag phase of bacterial growth, aiding preservation during cooling.