Title: Ultraviolet light (254 NM) inactivation of pathogens on foods and stainless steel surfaces Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: February 20, 2009
Publication Date: June 30, 2009
Citation: Sommers, C., Sites, J., Musgrove, M., Geveke, D., 2009. Ultraviolet Light Inactivation of Pathogens on food and stainless steel surfaces [abstract]. Institute of Food Technologists Annual Meeting. Anaheim, CA. p.1. Technical Abstract: Ultraviolet Light (254 nm) is a U.S. Food and Drug Administration approved nonthermal intervention technology that can be used for decontamination of food surfaces. In this study the use of 254 nm. Ultraviolet Light (UV) at doses of 0.5 to 4.0 J/cm2 to inactivate Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus surface-inoculated (2-3 log CFU/g) on frankfurters, bratwurst, shell eggs, chicken drumsticks, boneless skinless chicken breasts, boneless pork chops, tomatoes, and jalapeno peppers was investigated. At UV doses of 2 - 4 J/cm2 approximately 1.4-2.0 log of the three pathogens were inactivated on frankfurters and bratwurst, versus a maximum of 1.16 log when inoculated onto chicken drumsticks, boneless skinless chicken breasts, and boneless pork chops. A relatively low UV dose of 0.5 -1.0 J/cm2 inactivated 2.59-3.13 log of the pathogens on tomatoes and Jalapeno peppers, while UVC doses of 2 – 4 J/cm2 inactivated approximately 3.33 – 3.89 log of the pathogens. UV inactivated approximately 1 log of the 3 pathogens on shell eggs at a UV dose of 4.0 J/cm2. UV light inactivated 3-4 log of L. monocytogenes, S. aureus, and Salmonella spp. on stainless steel surfaces at a UVC dose of 0.2 J/cm2, and the pathogens were not recovered from stainless steel at a UV dose of 0.4 J/cm2. Use of UVC light should be given serious consideration as a technology for routine surface decontamination of food contact surfaces and appropriate food products.