Inactivation of Salmonella enterica, Listeria monocytogenes and murine norovirus (MNV-1) on fresh strawberries by conventional and water-assisted ultraviolet light (UV-C)

The efficacy of the water-assisted ultraviolet-C light (WUVC) strategy was evaluated as an alternative to chlorine sanitization and compared ‘conventional’ dry technology (DUVC) for inactivation Salmonella enterica, Listeria monocytogenes murine norovirus (MNV-1) on strawberries. Strawberries were washed in a laboratory scale prototype (LAB-UVC-Gama) consisting tank filled with water, equipped 4 UV-C lamps emitting dose 0.6, 1.3, 3.2 6.3 kJ m−2. For DUVC, same doses used. Moreover, trials off or solution (200 ppm, pH 6.5), carried out control treatment. Reductions artificially inoculated L. S. infectivity MNV-1 after WUVC treatments comparable those obtained chlorine-wash, which equivalent all irradiation tested microorganisms studied (P < 0.05). implementation improved DUVC system 2-min exposure (1.3 m−2), by 1.2 1.6 log enterica monocytogenes, respectively. At m-2 (5 min), enhanced washing treatment 1.5 log. After 10 min, pathogenic bacteria reduced > sanitization. reductions, we reported 1.4 TCID50 95 % certainty different times decontamination procedures. MNV-1, increase (kJ m−2) applied did not affect their reduction effective at significantly reducing wash avoiding cross-contamination thus, allowing water recirculation. results present study provide new tools ensure safety strawberries intended be processed, contributing affording more innovative sustainable future food industry. However, industry operation studies are needed conclude that good chlorine.