Figure 1.

Flowchart illustrating the experimental set‐up. Reduction of bacteria on skinless chicken fillets using UV light treatments (a), and sensory analyses of chicken fillets treated with UV light (b). Chicken fillets inoculated with pathogens and bacteria often found as natural contaminants on fresh chicken meat were exposed to different UV light treatments in air, representing unpackaged chicken, and for two selected species on modified atmosphere packaged (MAP)‐chicken. The bacterial species are listed in Table 1. Sensory analyses of chicken fillets with no added bacteria were conducted after UV light treatments of both unpackaged chicken and MAP‐chicken