High-intensity light pulse technology reduces microbial levels on poultry
Campylobacter, E. coli, salmonella all cut
The use of high-intensity light pulse technology reduces the microbial counts of bacteria like Campylobacter spp., Escherichia coli and Salmonella enteritidis on raw chicken, as well as packaging and related surface materials, according to scientists at the Centre for Food Safety, School of Agriculture, Food Science and Veterinary Medicine at University College Dublin.
Complete inactivation of the bacteria in liquid was achieved after 30 seconds of HILP treatment, with significant reductions after five seconds. Treatment became more effective on the chicken as the thickness of the packaging film decreased. "This study has shown HILP to be an effective method for the decontamination of packaging and surface materials," said scientists. "Additionally, it has demonstrated the potential of HILP to be used as a decontamination method for packaged chicken."