Application of a LED-UV based light technology for decontamination of chicken breast fillets: Impact on microbiota and quality attributes

Light-emitting diode (LED) technologies are economical and efficient devices that could be considered in poultry processing as disinfection strategies. This study evaluated the efficacy of a LED-based device to reduce microbial load on chicken meat investigated it's impact selected quality parameters. Quality parameters including pH, texture color after LED-UV exposure during subsequent storage for 7 days at 4 ̊C were investigated. Diced breast fillets exposed UV light wavelengths 255, 280, 300 365 nm 2, 4, 6, 8 10 min. A microbiological analysis was conducted samples enumerate bacterial counts. Reductions between 1.17 1.67 log CFU/g total viable counts mesophilic, psychrophilic bacteria Enterobacteriaceae observed, whereas, up 2 obtained Pseudomonas lactic acid groups treatment with nm. Furthermore, color, pH not affected by 280 even following storage. Thus, applied levels spoilage while maintaining attributes.