Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry.

This article investigates the effectiveness of ultraviolet (UV) light and high-frequency ultrasound treatments as non-thermal, green decontamination methods for reducing microbial contamination on meat processing equipment in a catering facility. UV treatment (254 nm, 10 minutes) and ultrasound treatment (40 kHz, 10 minutes) were applied to cutting knives, meat grinder knives, knife sharpeners, and cut-proof gloves, resulting in significant reductions in total aerobic mesophilic bacteria, Escherichia coli/coliform, and complete inhibition of Salmonella spp. by UV treatment. The study concludes that both UV and ultrasound techniques effectively reduce microbial loads on food contact surfaces and present promising alternatives to chemical disinfectants in the catering sector, though further research is recommended to validate their efficacy across diverse equipment and conditions.