Effect of UV radiation and trisodium phosphate on bacterial decontamination of chicken fillets

الملخص EN

One hundred random samples of chicken fillets were collected from an automatic poultry slaughtering plant in Dakahlia Governorate just after preparation.

The samples were divided into five groups, each group consists of 20 chicken fillets examined for Aerobic Plate Count (APC), Enterobacteriaceae and Most Probable Number (MPN) of coliforms.

The first group dipped in 10% Triodium phosphate (TSP) for 30 seconds where the counts were reduced by 0.75,0.78 and 0.59 log cfu/gm, the second group were decontaminated with UV radiation for a minute where reduced by 0.45,0.34and 0.35log cfu/gm, the third group were decontaminated with UV radiation for three minutes where it reduced by 0.79, 0.64 and 0.67 log cfu/gm, The fourth group were dipped in 10% TSP for 30s then exposed to UV radiation for a minute where it reduced by 1.30,1.31 and 1.14 log cfu/gm and The fifth group were dipped in 10% TSP for 30s then exposed to UV radiation for three minutes where it reduced by 1.44,1.54 and 1.51 log cfu/gm respectively.

The obtained results revealed that there were a significant reduction when compared with those before decontamination statistically for all groups (P<0.05).

In conclusion, application of 10% TSP&UV reduced the aforementioned bacteria significantly (P<0.05), Therefore this study was focused on the effect of 10% TSP and/or UV radiation on bacterial populations, Enterobacteriaceae and Coliforms counts in chicken fillets.