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.