Use of Germicidal UV Light To Reduce Low Numbers of Listeria monocytogenes on Raw Chicken Meat

• Published in: Journal of food protection 2013-11, Vol.76 (11), p.1969-1971
• Main Authors: Berrang, M.E, Meinersmann, R.J, Frank, J.F
• Format: Article
• Language: English
• Subjects: Animals; Bacteria; Biological and medical sciences; Chickens - microbiology; Colony Count, Microbial; Confidence intervals; Cooking; Experiments; exposure duration; fillets; Food Contamination - analysis; Food Contamination - prevention & control; Food industries; Food Irradiation; Food Microbiology; Food safety; Fundamental and applied biological sciences. Psychology; Light; Listeria; Listeria monocytogenes; Listeria monocytogenes - growth & development; Listeria monocytogenes - radiation effects; Meat; Meat - microbiology; meat processing plants; Meat products; Meat quality; Pathogens; Poultry; raw chicken meat; slaughter; Ultraviolet radiation; Ultraviolet Rays
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X.JFP-13-181

Listeria monocytogenes is a common constituent of the microbiological community in poultry processing plants and can be found in low numbers on raw poultry. Raw meat is the most important source of this pathogen in commercial cooking facilities. Germicidal UV light was tested as a means to kill L. monocytogenes inoculated onto broiler breast fillets. Treatments at 800 μW/ cm2 for 5 s to 5 min of exposure were tested against inocula of 35 to 60 cells per fillet. All fillets were sampled by rinsing in enrichment broth, and surviving pathogens were quantified using most-probable-number (MPN) analysis. Five replications each with 5 fillets per treatment were analyzed to achieve 25 sample fillets per treatment. All treatment times resulted in a significant decrease in L. monocytogenes numbers compared with paired untreated controls. Treated samples retained 0.2 to 1.5 MPN L. monocytogenes per fillet, and exposure time had no significant effect on the number of surviving cells. A 5-s treatment with germicidal UV light has potential as an intervention method to limit the transfer of L. monocytogenes on raw skinless breast fillets from a slaughter plant to a cooking plant.