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Non-thermal processes are in demand in the meat industry due to their ability to inactivate foodborne pathogens, such as Escherichia coli O157:H7, at room temperatures. Although ultraviolet-light (UV-C) is a potential process for eliminating pathogens while preserving the quality of foods, its inefficiency in penetrating solid foods might result in a lower log reduction of pathogens in meat. Thus, it is necessary to look at hurdle technologies. Lemongrass oil (LG), with its antimicrobial, antifungal and antioxidant properties, can be an ideal alternative. Therefore, the objective of this study was to evaluate the efficacy of UV-C, LG, and their combination on E. coli K12 inoculated goat meat. Lemongrass oil at 0.25%, 0.5%, and 1% concentrations (w/v) with intensities of 100 and 200 μW cm −2 , which provided an energy dose of 0.2–2.4 mJ cm −2 of UV-C, was used to treat goat meat for 2, 4, 6, 8, 10, and 12 min. The top surfaces of LG treated goat meat samples were treated with UV-C by these combinations of treatments. The combination of 1% LG + UV-C with 200 μW cm −2 treatment for 2 min resulted in a synergistic microbial reduction of 6.66 log 10  CFU mL −1 (below detection levels) of E. coli K12 compared to the control, the level of which was significantly higher than individual and other hurdle treatments ( P ≤ 0.05). No significant effect on the texture, whereas, changes in color and oxidative stability of goat meat was observed with LG + UV-C treatments. Although this combination seems to be a better option, treatment conditions need to be optimized and further studies are required to validate hurdle mechanisms for commercial applications. [ABSTRACT FROM AUTHOR]

Simple Summary: Goat farms and processing facilities worldwide are primarily small-scale, limited resource operations. Cost-effectiveness and practicality are critical factors to be considered before adopting any pre- and/or post-harvest strategies for pathogen reduction in goat meat. Preharvest management methods in goats that can reduce Escherichia coli in meat include minimizing animal stress, selecting diets and feed deprivation times that can reduce fecal shedding of bacteria, and adding tannin-rich feed supplements. In addition, use of appropriate postharvest nonthermal intervention technologies that can reduce microbial loads in carcasses and meat can extend the shelf-life and marketability of goat meat products. Reducing stress prior to slaughter and using nonthermal intervention methods can result in better meat quality and economic returns for producers. Goat meat is the main source of animal protein in developing countries, particularly in Asia and Africa. Goat meat consumption has also increased in the US in the recent years due to the growing ethnic population. The digestive tract of goat is a natural habitat for Escherichia coli organisms. While researchers have long focused on postharvest intervention strategies to control E. coli outbreaks, recent works have also included preharvest methodologies. In goats, these include minimizing animal stress, manipulating diet a few weeks prior to processing, feeding diets high in tannins, controlling feed deprivation times while preparing for processing, and spray washing goats prior to slaughter. Postharvest intervention methods studied in small ruminant meats have included spray washing using water, organic acids, ozonated water, and electrolyzed water, and the use of ultraviolet (UV) light, pulsed UV-light, sonication, low-voltage electricity, organic oils, and hurdle technologies. These intervention methods show a strong antimicrobial activity and are considered environmentally friendly. However, cost-effectiveness, ease of application, and possible negative effects on meat quality characteristics must be carefully considered before adopting any intervention strategy for a given meat processing operation. As discussed in this review paper, novel pre- and post-harvest intervention methods show significant potential for future applications in goat farms and processing plants. [ABSTRACT FROM AUTHOR]