Hastaoğlu, EmreCan, ÖzlemÖzmen, Ayşe Sena2024-10-262024-10-2620202148-127Xhttps://doi.org/10.24925/turjaf.v8i12.2756-2763.4081https://search.trdizin.gov.tr/tr/yayin/detay/414108https://hdl.handle.net/20.500.12418/23940Pulsed UV light application has been a method used frequently in ensuring food safety recently. UVtreatment is used in many areas including the food industry through UV treatment and highinactivation power. Pulsed UV light, which is an effective microbial inactivation method that takesplace in a shorter time in solid and liquid foods, as it is accepted as an alternative to continuous UVlight application, is a promising alternative to both chemical and thermal decontamination methodsin the food industry. In this study, pulsed UV light was applied on ready-to-consumption packagedturkey salami samples. In order to ensure food safety and reduce consumer anxiety, the effect ofpulsed UV light application of different time and distance on turkey salami slices contaminated withListeria monocytogenes in equal thickness in order to use UV light was investigated. The effect ofpulsed UV application on the microbial inactivation efficiency of the salami surface and the qualityof the salami were evaluated. In pulsed UV light system, 3 different distances of quartz glass tosamples will be 5-8-13 cm and sliced salami in 3 different periods of 15-30-60 sec. The results of thestudy showed that pulsed UV light method could be used effectively in inactivation against L.monocytogenes on the salami surface as an alternative to thermal and chemical methods. It wasdetermined that L. monocytogenes inactivation increased as the distance to the quartz lamp decreasedand the application time and total energy dose increased. The highest inactivation was obtained after5 cm 60 sec pulsed UV light treatmenten10.24925/turjaf.v8i12.2756-2763.4081info:eu-repo/semantics/openAccessArticle81227632756414108