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Article

UV-C LED Irradiation Reduces Salmonella on Chicken and Food Contact Surfaces

by
Alexandra Calle
1,*,
Mariana Fernandez
1,
Brayan Montoya
2,
Marcelo Schmidt
1 and
Jonathan Thompson
3
1
School of Veterinary Medicine, Texas Tech University, 7671 Evans Dr, Amarillo, TX 79106, USA
2
Escuela de Medicina Veterinaria, Universidad Nacional de Costa Rica, Lagunilla, Heredia 40101, Costa Rica
3
Department of Chemistry, Texas Tech University, MS 1061, Lubbock, TX 79409, USA
*
Author to whom correspondence should be addressed.
Foods 2021, 10(7), 1459; https://doi.org/10.3390/foods10071459
Submission received: 6 May 2021 / Revised: 1 June 2021 / Accepted: 22 June 2021 / Published: 24 June 2021
(This article belongs to the Special Issue Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources)
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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.
Keywords: UV-C; Salmonella; chicken; microbial intervention; food-contact surfaces UV-C; Salmonella; chicken; microbial intervention; food-contact surfaces

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MDPI and ACS Style

Calle, A.; Fernandez, M.; Montoya, B.; Schmidt, M.; Thompson, J. UV-C LED Irradiation Reduces Salmonella on Chicken and Food Contact Surfaces. Foods 2021, 10, 1459. https://doi.org/10.3390/foods10071459

AMA Style

Calle A, Fernandez M, Montoya B, Schmidt M, Thompson J. UV-C LED Irradiation Reduces Salmonella on Chicken and Food Contact Surfaces. Foods. 2021; 10(7):1459. https://doi.org/10.3390/foods10071459

Chicago/Turabian Style

Calle, Alexandra, Mariana Fernandez, Brayan Montoya, Marcelo Schmidt, and Jonathan Thompson. 2021. "UV-C LED Irradiation Reduces Salmonella on Chicken and Food Contact Surfaces" Foods 10, no. 7: 1459. https://doi.org/10.3390/foods10071459

APA Style

Calle, A., Fernandez, M., Montoya, B., Schmidt, M., & Thompson, J. (2021). UV-C LED Irradiation Reduces Salmonella on Chicken and Food Contact Surfaces. Foods, 10(7), 1459. https://doi.org/10.3390/foods10071459

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