Inactivation of Escherichia coli O157:H7 in Poultry Chiller Water Using Combined Ultraviolet Light, Pulsed Electric Field and Ozone Treatments


Authors

  • Michael Ngadi Department of Bioresource Engineering, McGill University, Macdonald Campus, Canada, H9X 3V9
  • Xue Jun Department of Bioresource Engineering, McGill University, Macdonald Campus, Canada, H9X 3V9
  • James Smith Department of Bioresource Engineering, McGill University, Macdonald Campus, Canada, H9X 3V9
  • G.S.V. Raghavan Department of Bioresource Engineering, McGill University, Macdonald Campus, Canada, H9X 3V9

DOI:

https://doi.org/10.3923/ijps.2004.733.737

Keywords:

Ozone treatments, pulsed electric field, ultraviolet light

Abstract

A laboratory study was conducted to assess the efficacy of using combination of ultraviolet light (UV) irradiation, pulsed electric field (PEF), and ozone for inactivation of Escherichia coli O157:H7 in poultry chiller water. The E. coli cells showed high resistance when ozone was used alone in the study. Only about 0.6 log reduction was obtained at the ozone dose of 1 mg/ml of sample after 30 s contact time. UV treatment for 1 min at the intensities of 117 and 234 mW/cm2 resulted in 2 and 3.5 log reductions, respectively. When the sample was treated with 200 pulses of electric field at 23 and 30 kV/cm, E. coli inactivation was 3.5 and 4.1 log, respectively. Combinations of ozone, UV and PEF yielded additional inactivation effect that was essentially sum of the different inactivation levels obtained separately for the different hurdles. Inactivation increased with increase in intensity of the treatments. For the treatment conditions studied, combined treatment using UV and PEF resulted in higher inactivation of E. coli O157:H7 in poultry chiller water.

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Published

2004-10-15

Issue

Vol. 3 No. 11 (2004)

Section

Research Article

License

Copyright (c) 2004 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Ngadi, M., Jun, X., Smith, J., & Raghavan, G. (2004). Inactivation of Escherichia coli O157:H7 in Poultry Chiller Water Using Combined Ultraviolet Light, Pulsed Electric Field and Ozone Treatments. International Journal of Poultry Science, 3(11), 733–737. https://doi.org/10.3923/ijps.2004.733.737