This analysis demonstrates UV-C light reduces Salmonella presence and Enterobacterales counts in raw chicken, highlighting its role in food safety.
The aim of this study was to evaluate the effect of UV‐C light (254‐nm wavelength, minimum intensity 0.573 mW/cm 2 ) 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.
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Nuray Gamze Yörük (2025) studied this question.
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