Abstract
Ultraviolet (UV-C) light-emitting diode (LED) light at a wavelength of 250–280 nm was used to disinfect skinless chicken breast (CB), stainless steel (SS) and high-density polyethylene (HD) inoculated with Salmonella enterica. Irradiances of 2 mW/cm2 (50%) or 4 mW/cm2 (100%) were used to treat samples at different exposure times. Chicken samples had the lowest Salmonella reduction with 1.02 and 1.78 Log CFU/cm2 (p ≤ 0.05) after 60 and 900 s, respectively at 50% irradiance. Higher reductions on CB were obtained with 100% illumination after 900 s (>3.0 Log CFU/cm2). Salmonella on SS was reduced by 1.97 and 3.48 Log CFU/cm2 after 60 s of treatment with 50% and 100% irradiance, respectively. HD showed a lower decrease of Salmonella, but still statistically significant (p ≤ 0.05), with 1.25 and 1.77 Log CFU/cm2 destruction for 50 and 100% irradiance after 60 s, respectively. Longer exposure times of HD to UV-C yielded up to 99.999% (5.0 Log CFU/cm2) reduction of Salmonella with both irradiance levels. While UV-C LED treatment was found effective to control Salmonella on chicken and food contact surfaces, we propose three mechanisms contributing to reduced efficacy of disinfection: bacterial aggregation, harboring in food and work surface pores and light absorption by fluids associated with CB.
Highlights
Salmonella sp. is a major public health concern and a common food safety hazard associated with poultry processing [1,2,3,4]
light-emitting diode (LED) ultraviolet type C (UV-C) treatment was applied to inactivate Salmonella sp. deposited on three different surfaces: chicken breast (CB), type 304 stainless steel (SS) and high-density polyethylene (HD)
The UV-C wavelengths used during the experiments were in the range 250–280 nm, which are considered safe for food products according to the Food & Drug Administration (FDA) permitted levels of
Summary
Salmonella sp. is a major public health concern and a common food safety hazard associated with poultry processing [1,2,3,4]. A recent report by the Centers for Disease Control and Prevention (CDC), between 2015 and 2017, stated that poultry was associated with 262 outbreaks, 4807 illnesses, 849 hospitalizations and 12 deaths in the United States [6]. The presence of Salmonella in poultry houses is very common with up to 100% prevalence among surveyed operations [9]. Efforts to control this pathogen are constantly made by the industry and government [10]. Poultry facilities would benefit from having alternative technologies to chemical interventions for pathogen control in food and processing environment
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