Title: Use of germicidal ultra-violet light to reduce low numbers of Listeria monocytogenes on raw chicken meat
Authors: Berrang ME, Meinersmann RJ, Frank JF
Journal: J Food Prot
Accepted date: 2013 Jul 19
Interpretive summary: Listeria monocytogenes is a human pathogen that is associated with both raw and processed poultry meat products. In earlier research, we showed that raw poultry parts can be naturally contaminated with low numbers of this organism and as such represent the most important source of L. monocytogenes to commercial chicken cooking facilities. This, in turn, can result in contaminated fully cooked ready-to-eat poultry products. We tested a process designed to kill L. monocytogenes on raw chicken parts before shipment to the cooking plant. Germicidal ultra violet light was applied to broiler breast fillets previously inoculated with low numbers (35-60 cells) of L. monocytogenes. Treatment times tested included: 5 min, 3 min, 1 min, 30s, 15 s and 5s; the test was repeated five times for all treatments. We found that all treatment times significantly lessened the numbers of L. monocytogenes to the same degree resulting in an average of less than 1 cell per fillet. This method shows promise as a means to kill L. monocytogenes on raw poultry and stop the transfer of this pathogen from a broiler slaughter plant to a commercial cooking plant.
Related projects: Microbial Ecology of Human Pathogens Relative to Poultry Processing