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Summary: The objective of this study was to investigate the efficacy of pulsed UV light (PUVL) in inactivating Escherichia coli K12 on goat meat and beef surfaces. Inactivation studies were conducted for 5 to 60 s at three distances from the light source (4.47, 8.28 and 12.09 cm) in the PUVL chamber. Predictive models using regression and artificial neural networks (ANN) were developed to quantify log reductions. Pulsed UV light was more effective on beef than goat meat. Maximum log reductions of 1.66 and 1.74 CFU mL−1 rinse solution were achieved on goat meat and beef, respectively, at 4.47 cm distance for 60 s. Escherichia coli K12 reduction increased significantly with increasing treatment time and closer distance from the light source. In general, both ANN and regression models effectively described inactivation of E. coli K12. Predictive models describing PUVL inactivation kinetics of E. coli K12 can be used for process optimisation in meat industry. [ABSTRACT FROM AUTHOR]

Ozonated and electrolyzed water have been reported to have bactericidal activities against most pathogenic and spoilage microorganisms associated with fresh meat and contact surfaces in meat processing facilities at room temperature. However, antimicrobial effects of these two treatments combined are not known. Therefore, the objective of this study was to evaluate the effectiveness of ozonated and electrolyzed water in combination for inactivating Escherichia coli K12 on goat meat. The combination of ozonated water and alkaline electrolyzed water resulted in higher log reductions (1.03 CFU/ml) compared to ozonated water alone (0.53 CFU/ml). Regression analysis performed using the GInaFiT tool showed that nonlinear Weibull models were more effective than log‐linear models for describing the inactivation kinetics of E. coli K12 on goat meat. [ABSTRACT FROM AUTHOR]