Synergistic inactivation of Clostridium perfringens spores on food-contact surfaces and chicken skin with combination ultraviolet A and peracetic acid treatment | Synapse
March 3, 2026
Synergistic inactivation of Clostridium perfringens spores on food-contact surfaces and chicken skin with combination ultraviolet A and peracetic acid treatment
Key Points
Combination ultraviolet A and peracetic acid treatment effectively reduces Clostridium perfringens spores.
Up to 90% spore reduction was observed on chicken skin and food-contact surfaces.
Assessment using microbial inactivation metrics demonstrated the treatment's effectiveness.
These findings support enhanced food safety measures, potentially reducing foodborne illness risks.