ArticleJournal of food safety2018
Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality.
Article in Journal of food safety, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed.
- A postbiotic-aerated water strategy for controlling Salmonella Enteritidis on chicken skin during chilling and refrigerated storage.Poultry science · 2026Article
- Investigation of the Effect of Ultraviolet Light Treatment on Enterobacterales and Salmonella spp. in Raw Chicken Products.Veterinary medicine and science · 2025Article
- Fluence and Dose Distribution Modeling of an Ultraviolet Light Disinfection Process for Pathogen Inactivation Efficiency Evaluation.ACS omega · 2025Article
- Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies.Food science of animal resources · 2024Review
- Research Progress on Bacteria-Reducing Pretreatment Technology of Meat.Foods (Basel, Switzerland) · 2024Review
- Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment.Food science of animal resources · 2024Review
- Principles and Applications of Non-Thermal Technologies for Meat Decontamination.Food science of animal resources · 2024Review
- The Application of Ultraviolet Treatment to Prolong the Shelf Life of Chilled Beef.Foods (Basel, Switzerland) · 2023Article
- Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets.Foods (Basel, Switzerland) · 2023Article
- Pulsed Light Application forFoods (Basel, Switzerland) · 2022Article
- Effect of Pulsed Light on Quality of Shelled Walnuts.Foods (Basel, Switzerland) · 2022Article
- Survival ofAnimals : an open access journal from MDPI · 2022Article
- UV-C LED Irradiation ReducesFoods (Basel, Switzerland) · 2021Article
- Effect of UV-C Irradiation and Lactic Acid Application on the Inactivation ofFoods (Basel, Switzerland) · 2021Article
- Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken Fillets.Foods (Basel, Switzerland) · 2021Article
- Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients.Foods (Basel, Switzerland) · 2021Article
- Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment onFoods (Basel, Switzerland) · 2021Article
- Review
- Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review.Frontiers in nutrition · 2021Review
- Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality.Journal of food safety · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We have compared the efficacy of continuous ultraviolet (UV-C) (254 nm) and pulsed UV light in reducing the viability of PRACTICAL APPLICATIONS: Ultraviolet (UV) light may be used for decontaminating the surface of food products and reduce viability of pathogenic and spoilage bacteria. Exposure of raw chicken fillet surface to various doses of continuous UV-C or pulsed UV light proposed in the present work represent alternatives for microbiological improvement of this product. Chicken fillets can be treated in intact packages covered with UV permeable top film, thus avoiding recontamination of the meat. UV-C light treatment is a low cost strategy with low maintenance, whereas pulsed UV light involves more elaborate equipment, but treatment times are short and less space is required. Both methods can be helpful for producers to manage the safety and quality of chicken fillets.
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.