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dc.contributor.authorLyon, Steven Alton
dc.description.abstractRaw chicken fillets were exposed to ultraviolet (UV) irradiation (dose of 1,000 2µW/cm for 5 min at a wavelength of 254 nm) to evaluate its potential to reduce Listeria monocytogenes on raw product before shipment to a further processing plant. Four strains were used based on differing subtypes and antibiotic resistance profiles. A 2 Log reduction in viable L. monocytogenes was observed with all strains for the UV irradiated fillets as compared to the non irradiated fillets. UV irradiation caused no significant changes in the antibiotic resistance profiles for all 4 strains with the UV irradiated fillets as compared to the non irradiated fillets. The UV irradiation treatment had no undesirable effects on meat color at day 0 and day 7 between the 2 groups. This thesis suggests that UV irradiation of raw fillets can significantly reduce L. monocytogenes without selecting for increased antibiotic resistance and negatively affecting meat color.
dc.subjectListeria monocytogenes
dc.subjectuv irradiation
dc.subjectfood safety
dc.subjectpoultry processing
dc.titleElimination of Listeria monocytogenes on raw chicken fillets by UV light without increasing antibiotic resistance and affecting meat color
dc.description.departmentPoultry Science
dc.description.majorPoultry Science
dc.description.advisorDaniel L. Fletcher
dc.description.committeeDaniel L. Fletcher
dc.description.committeeNelson A. Cox
dc.description.committeeMark E. Berrang

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