Publikationsdatenbank

Comparison of the bacterial decontamination efficiency on eggshells via UV-C/UV-C-LED-treatment (2019)

Art

Poster

Autoren

Rosen, K. (WE 10)

Fleischmann, Susanne (WE 8)

Opherden, Susann (WE 8)

Alter, Thomas (WE 8)

Szabo, Istvan

Hadziabdic, Sead

Gensch, Anette

Rotsch, Peter

Wiese, Gero

Roesler, Uwe (WE 10)

Kongress

Zoonoses 2019 - International Symposium on Zoonoses Research

Berlin, 16. – 18.10.2019

Quelle

Zoonoses 2019 - International Symposium on Zoonoses Research : Book of Abstracts — International Symposium on Zoonoses Research (Hrsg.)

Berlin, 2019 — S. 202

Sprache

Englisch

Verweise

URL (Volltext): https://evis.events/event/79/attachments/23/154/Book_of_Abstracts_Zoonoses2019.pdf

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

The bacterial contamination of eggshells with food-borne zoonotic agents in the commercial egg production is an important One Health issue. Ultraviolet-C (UV-C) radiation inactivates pathogens and is already used in Germany, inter alia for the water disinfection. A novel system of ultraviolet-C light-emitting diodes (UV-C-LEDs) poses an alternative to the traditionally used UV-C mercury lamps,providing process and efficiency advantages.The aim of the projectis to develop and establish a UV-C LED light method for the commercial application in egg graders. In a first step, the bacterial decontamination efficiency of the UV-C LED light on ESBL-producing Escherichia (E.) coli, Methicillin-resistant Staphylococcus aureus (MRSA), Campylobacter jejuni, andSalmonellaon the eggshell surface and conveyer belts will be evaluated and compared to the traditional UV-C light method. Different wavelengths,UV intensities, distances to the treated surfaces and exposure times for the bacterial inactivation by the UV-/UV-LED-treatment will be tested. For this purpose, the surfaces will be inoculated with a defined bacterial concentration of the investigated bacteria and the bacterial count will be estimated before and after the treatment with UV-C/UV-C-LED, respectively. In the second step, the parameters achieving the best inactivation efficiency, will be tested under practical conditions and evaluated for theproducts ́ food safety and quality.