Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces.

@article{Haughton2012SusceptibilityOC,
  title={Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces.},
  author={Pippa N Haughton and E. Grau and James Lyng and Denis A. Cronin and S{\'e}amus Fanning and Paul Whyte},
  journal={International journal of food microbiology},
  year={2012},
  volume={159 3},
  pages={267-73}
}
Campylobacter is an important cause of human gastroenteritis worldwide. Chicken meat is frequently contaminated with this organism and is considered to be a significant source of infection. It has been predicted that lowering the numbers of Campylobacter on chicken meat can reduce the risk to public health. The aims of the current study were to investigate the susceptibility of Campylobacter to high intensity near ultraviolet/visible (NUV-vis) 395±5nm light and to examine its potential for the… CONTINUE READING