Ultraviolet C Inactivation of <em>Salmonella enterica</em> in Raw Chicken Juice on Food Contact Surfaces with the Contamination Sanitization Inspection and Disinfection (CSI-D+) Device

<p><em>Salmonella</em> is the top bacterial cause of foodborne illness in the United States, with outbreaks commonly associated with poultry products. The Contamination Sanitization Inspection and Disinfection (CSI-D+) device is a handheld portable system equipped with fluorescence imaging with dual operations of detection and disinfection of microorganisms on food contact surfaces. The objective of this study was to assess the effectiveness of the disinfection module of the CSI-D+ device on <em>Salmonella enterica</em> in food residue (i.e., chicken juice) on food contact surfaces (FCS) commonly found in food processing environments. Raw chicken juice was inoculated with <em>S.</em> <em>enterica</em> serovar Enteritidis and added to the following food contact surfaces: stainless steel 304, polycarbonate, polyethylene, and polytetrafluoroethylene (PTFE). The inoculated food contact surfaces were exposed to low (5 mW/cm²) and high intensity (10 mW/cm²) UV-C at a wavelength (λ) of 275 nm using the CSI-D+ device for 15 and 30 s. The results showed that higher UV-C irradiance (10 mW/cm²) led to significantly higher <em>S.</em> <em>enterica</em> serovar Enteritidis log CFU/ml reductions across all tested food contact surfaces compared to lower irradiance (5 mW/cm²). The higher exposure time of 30 s yielded statistically significant improvements compared to the 15 s exposure time. Among the food contact surfaces, PTFE demonstrated a significantly higher reduction (0.52-1.00 log CFU/ml) in <em>S. enterica </em>following CSI-D+ treatment as compared to polycarbonate, which showed log reductions ranging from 0.50-0.97 log CFU/ml. A reduction in the range of 0.59-1.01 log CFU/ml was observed for the stainless steel surface. These findings suggest that the CSI-D+ device may be used in poultry processing facilities as an additional sanitization step to help control <em>S. enterica on food contact surfaces</em>.</p>

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Food Science

Year dc:date.available

2025

Author dc:creator

• Tirpude, Ghana

Contributors dc:contributor

• Dr Rosalee Hellberg
• Dr Anuradha Prakash
• Dr Thuy Xuan Uyen Phan

• Contamination Sanitization Inspection and Disinfection (CSI-D +) device
• Food Contact Surfaces
• Raw Chicken Food Matrix
• Salmonella Enteritidis
• Ultraviolet-C Radiation
• Stainless Steel
• Polycarbonate
• Food Microbiology
• Other Food Science

Repository record dc:identifier

https://digitalcommons.chapman.edu/food_science_theses/42

OAI identifier oai:identifier

oai:digitalcommons.chapman.edu:food_science_theses-1042