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Efficient ways of decontamination are needed to minimize the risk of infections with  Yersinia (Y.) enterocolitica , which causes gastrointestinal diseases in humans, and to reduce the numbers of  Brochothrix (B.) thermosphacta  to extend the shelf-life of meat. While many studies have focused on a single treatment of peracetic acid (PAA) or UV-C-irradiation, there are no studies about a combined treatment on meat. Therefore, in the present study, pork was inoculated with either  Y. enterocolitica  or  B. thermosphacta , and was treated with a combination of 2040 mJ/cm 2  UV-C irradiation followed by a 2000 ppm PAA spray treatment (30 s). Samples were packed under modified atmosphere and stored for 1, 7, or 14 days. The samples were examined for  Y. enterocolitica  and  B. thermosphacta  content, chemical and sensory effects, and meat quality parameters. For  Y. enterocolitica , a significant reduction of up to 2.16 log 10  cfu/cm 2  meat and for  B. thermosphacta , up to 2.37 log 10  cfu/cm 2  meat was seen on day 14 after UV-C/PAA treatment compared to the untreated controls.

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Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork