%0 Journal Article
%T Efficacy of the FreshLight  220 Ultraviolet Light System1 for Control and Elimination of Naturally Occurring Microflora and Listeria innocua in a Formulated Poultry Marinade (Flow Rate = 40 GPM and Turnover Time 1 = minute)
%A K.W. Beers
%A J.W. Rheingans
%A A.L. Waldroup
%J International Journal of Poultry Science
%D 2010
%I 
%X Due to the recirculation process used in poultry injection procedures, the potential hazard of a buildup of naturally occurring organisms and potential pathogens in recirculated marinade poses a concern to the poultry industry. Thus, a study was designed to investigate the possibility of alleviating this problem. A typical poultry marinade (40 gallons) was formulated in the laboratory in accordance with the manufacturer¡¯s instructions using chicken powder, sodium chloride and sodium phosphate dissolved in potable water. A sample of the marinade solution was collected and microbiologically evaluated using Aerobic Plate Count Petrifilm 3 to determine an initial bacterial count. The marinade solution was then allowed to circulate in a FreshLight  220 ultraviolet light system (Safe Foods Corporation, N. Little Rock, AR) for 1 minute (flow rate = 40 gallons per minute and solution turnover time = 1 minute) to determine microbial reductions in the naturally occurring microflora. The initial microbial count of the marinade was 3.6 logs per mL (colony forming units). After 1 minute of ultraviolet light treatment, the level of naturally occurring microflora was reduced to 1 log representing a 99.7% reduction. The marinade solution was then inoculated with an overnight culture of Listeria innocua to achieve a total level of bacteria in the marinade of 5.0 logs per mL. The inoculated marinade was then treated with the FreshLight  220 ultraviolet light system for a period of 30 minutes. A sample of the marinade solution was collected every minute during the 30-minute test period and was plated on Aerobic Plate Count Petrifilm 3 to determine bacterial reductions over time. After only 1 minute (1 pass through the system), the total level of organisms in the marinade solution was reduced by 1.5 logs, after 5 minutes (5 passes) by > 3 logs, and by 9 minutes (9 passes) by > 4 logs indicating no recovery of organisms (the lower detection level was 1 log per mL). There was no recovery of organisms at any further treatment time. Thus, in less than 10 minutes of ultraviolet light treatment, the FreshLight  220 ultraviolet light system was capable of achieving a 4 log reduction in total organisms (primarily Listeria innocua) in the poultry marinade solution. This represents a 99.99% reduction. In conclusion, the commercially available FreshLight  220 ultraviolet light system (FDA regulated under 21 CFR 179.39) provides the processor with a very cost effective means of controlling and eliminating the incidence and levels of Listeria innocua in poultry marinades.
%K Poultry
%K marinades
%K food safety
%K Listeria innocua
%K FreshLight
%U http://docsdrive.com/pdfs/ansinet/ijps/2010/104-104.pdf