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231226s2024 xx |||||o 00| ||eng c |
| 024 |
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|a 10.1177/10820132221151097
|2 doi
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|a pubmed24n1317.xml
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|a (DE-627)NLM351429999
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|a (NLM)36632027
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Kayaardı, Semra
|e verfasserin
|4 aut
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| 245 |
1 |
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|a Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry
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| 264 |
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1 |
|c 2024
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| 336 |
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|a Text
|b txt
|2 rdacontent
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| 337 |
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|a ƒaComputermedien
|b c
|2 rdamedia
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| 338 |
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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| 500 |
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|a Date Completed 05.03.2024
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|a Date Revised 05.03.2024
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100-400 nm), specifically the UV-C region (200-280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, Esherichia coli/coliform and Salmonella spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm2) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm2). After ultraviolet treatment, Salmonella spp. were totally inhibited on the contaminated surfaces. Furthermore, Escherichia coli/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results
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4 |
|a Journal Article
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| 650 |
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4 |
|a Catering facility
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| 650 |
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4 |
|a Escherichia coli/coliform
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| 650 |
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4 |
|a Salmonella spp.
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| 650 |
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4 |
|a equipment disinfection
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| 650 |
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4 |
|a ultrasound
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| 650 |
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4 |
|a ultraviolet
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| 650 |
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4 |
|a yeast and mold
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| 700 |
1 |
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|a Uyarcan, Müge
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Atmaca, Işıl
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Yıldız, Dilay
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Benzer Gürel, Duygu
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 30(2024), 3 vom: 30. März, Seite 282-289
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
1 |
8 |
|g volume:30
|g year:2024
|g number:3
|g day:30
|g month:03
|g pages:282-289
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| 856 |
4 |
0 |
|u http://dx.doi.org/10.1177/10820132221151097
|3 Volltext
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