Microbial and physicochemical quality of chicken decontaminated by UV-C light in comparison with lactic acid and sodium hypochlorite

The microbial contamination in chicken carcasses has become a crucial issue since excessively contaminated chicken meat would spoil quickly and might become a source of pathogenic organisms. The current study was planned to assess the efficacy of Sodium hypochlorite, lactic acid, and UV -C light decontamination techniques on microbial and physicochemical qualities of fresh raw chicken stored at refrigeration temperature (0-4oC). A total of 60 raw chicken carcasses were collected and split in two equal halves and a total of 120 split carcasses grouped in 4 groups (n=30) were treated with control ('C'), sodium hypochlorite ('SH', 50 ppm), lactic acid ('LA', 2%) and UV -C light ('UV', 415.75 mJ/cm2). The carcasses were sampled at 0, 24, 48, 72 and 96 hours of storage (0-4oC) to assess microbial, physicochemical, sensory and instrumental quality. On 96 hours of storage, TVC and Staphylococcus spp. count of all treatment groups remains significantly lower than 'C' group. Whereas 'LA' and 'UV' treatments were successful in reducing load of E. coli count. Further, 'LA' group significantly (p<0.05) lowered yeast and mould count at 0 hours than other groups. All groups were found to be negative for Salmonella spp. 'LA' group displayed significant (p<0.05) lower pH and sensory score, higher TBARS and POV values. Instrumental Hunter colour and Texture Profile Analysis values between treatment groups showed non-significant correlation. Sodium hypochlorite, lactic acid and UV -C light decontaminants were found to extend the shelf life of chicken up to 4 days at refrigeration storage (0-4 degrees C), but based on microbial, physicochemical and sensory qualities, UV -C light decontamination technique was found most effective.