Use of Ultraviolet Light for Surface Decontamination of Raw Chicken Carcasses

Aim: Fresh chicken meat is especially susceptible to surface contamination. The researchers are looking into non-thermal and non-chemical preservation techniques for meat. Therefore, the present study was planned investigate use of UV-C light decontamination raw carcasses at refrigeration temperature (0-4OC).
 Study Design: undertaken in two phases wherein, first phase standardization UV dose later comparative effect selected sodium hypochlorite exposure on shelf life poultry (0-4OC) carried out.
 Place Duration Study: experiment performed Department Veterinary Public Health, Poultry Goat Processing Unit, College Animal Sciences, Parbhani (MH) India, from October 2021 April 2022.
 Methodology: We microbial, physicochemical, sensory (odour) evaluation during storage up 72 hrs. Amongst various doses with different times distances tested, generated 233.86, 103.93, 207.87, 415.75 mJ/cm2 energy groups.
 Results: A microbial analysis a revealed that significantly (p<0.05) lower total viable count observed (415.75 mJ/cm2) group. Similarly, counts Staphylococcus spp. E. coli were (207.87 groups. shelf-life indicated (50 ppm) equally effective reducing microflora carcasses. pH TBA values both treatment groups did not differ but an increasing trend recorded peroxide tyrosine throughout period.
 Conclusion: findings indicate technology may be applied