Yörük Nuray Gamze
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Dokuz Eylül, İzmir, Türkiye.
Vet Med Sci. 2025 Sep;11(5):e70577. doi: 10.1002/vms3.70577.
The aim of this study was to evaluate the effect of UV-C light (254-nm wavelength, minimum intensity 0.573 mW/cm) on the presence of Salmonella spp. and the counts of Enterobacterales in various raw chicken parts. Salmonella spp. was initially detected in 16 out of 20 samples. Following UV-C treatment, the prevalence of Salmonella spp. positive samples progressively decreased with 13 positive samples remaining after 3 h and further reduction to seven samples after 6 h of exposure. Complete inactivation of Salmonella spp. was observed following after 9, 12, and 24 h of UV-C application, ensuring microbiological safety in accordance with food safety standards. Additionally, Enterobacterales counts also showed significant reductions, particularly between 6 and 12 h of UV-C treatment. These findings highlight UV-C light as a promising intervention for mitigating foodborne pathogens in poultry products, with potential for practical applications in food safety systems. Further research with a larger number of samples is recommended to optimize UV-C treatment for controlling foodborne pathogens in poultry food products.
本研究的目的是评估紫外线-C光（波长254纳米，最低强度0.573毫瓦/平方厘米）对各种生鸡肉部位中沙门氏菌属的存在情况以及肠杆菌科菌数量的影响。最初在20个样本中的16个样本中检测到沙门氏菌属。经过紫外线-C处理后，沙门氏菌属阳性样本的患病率逐渐下降，照射3小时后有13个阳性样本，照射6小时后进一步降至7个样本。在紫外线-C照射9、12和24小时后，观察到沙门氏菌属完全失活，确保了符合食品安全标准的微生物安全性。此外，肠杆菌科菌数量也显著减少，尤其是在紫外线-C处理6至12小时之间。这些发现突出了紫外线-C光作为减轻家禽产品中食源性病原体的一种有前景的干预措施，在食品安全系统中具有实际应用潜力。建议进行更多样本的进一步研究，以优化紫外线-C处理来控制家禽食品中的食源性病原体。
