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United States Department of Agriculture

Agricultural Research Service

Research Project: ALTERNATIVE FOOD PROCESSING TECHNOLOGIES

Location: Food Safety and Intervention Technologies

Title: Inactivation of Campylobacter jejuni on poultry by ultraviolet light

Authors
item SOMMERS, CHRISTOPHER
item GUNTHER, NEREUS

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: March 12, 2013
Publication Date: March 14, 2013
Citation: Sommers, C.H., Gunther, N.W. 2013. Inactivation of Campylobacter jejuni on poultry by ultraviolet light. Meeting Proceedings. Proceedings:Midwestern Poultry Federation Convention.3/12 to 3/14/2013.P1-2.

Technical Abstract: Campylobacter jejuni is a foodborne pathogen which is commonly associated with poultry, and is responsible for many foodborne illness outbreaks. Ultraviolet light (UV-C) is a U.S. Food and Drug Administration approved technology that can be used to treat foods and food contact surfaces. In this study, a multi-isolate cocktail of C. jejuni was inoculated onto poultry (chicken and turkey) skin and breast meat which were then treated with UV-C (254 nm, 0-2.0 J/cm2). UV-C did not reduce C. jejuni on poultry skin, but inactivated >1 log on skinless breast meat. UV-C (0.5 J/cm2) inactivated > 5 log of C. jejuni which was suspended in poultry exudate (drip) and then placed on stainless steel coupons. When inoculated poultry exudate was placed on food grade epoxy floor tile pieces, and then exposed to 10 uW/s/cm2 UV-C for 8 hrs to simulate decontamination of a processing environment, >6 log of the pathogen was inactivated. UV-C may be used to improve the microbiological safety of poultry and food contact surfaces by inactivating C. jejuni. .

Last Modified: 9/29/2014
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