Uso da radiação UV-C como garantia de segurança microbiológica em presuntos fatiados aplicável a estabelecimentos de venda

Abstract

Ready-to-eat cured and cooked meat products such as ham, sliced at the point of sale, is a convenient food option. However, handling this product after processing increases the risk of contamination and pathogen development, so new technologies have been sought to ensure its safety. Thus, this study aimed to evaluate the effects of applying UV-C radiation at the following doses: 0.082; 0.164; 0.493; 0.987 J / cm² in sliced ham packed in trays coated with polyvinyl chloride (PVC) film on the survival of Listeria monocytogenes and on the technological and microbiological quality of the product during refrigerated storage (4°C). UV-C radiation was effective in reducing L. monocytogenes, promoting a reduction of 1 logarithmic cycle at doses lower than 0.2 J/cm². Doses greater than 0.49 J/cm² promote a reduction in mesophilic and psychrotrophic microorganisms, with a smaller multiplication observed during refrigerated storage. There was no (P > 0.05) effect of UV-C radiation on the pH values and instrumental color indices (CIELAB) of the packaged ham in the period evaluated. There was a discoloration (fading) on the color of the products during storage, being different between the slices arranged inside the package. It can be concluded that the application of UV-C radiation on sliced hams still packaged is an effective technology to reduce the microbial risks of the slicing process in retail establishments without harming the quality of the product.