We have conducted several trials with different types of meat and pathogens.
Click on the links to find details about the experiments.
Main conclusions:
- Pork - in-pack tenderloin:
- Salmonella: No reduction
- Staphylococcus: No reduction
- Listeria: High reduction
- Chicken - in-pack chicken breast: The UV treatment reduced the level of pathogens, but the succeptibility of the pathogens to the treatment differed.
- Salmonella: Less succeptible
- E.coli: More succeptible
- Beef - in-pack topside beef
- Listeria: No reduction
