Table 2.

Parameters for Weibull models predicting bacterial reduction on chicken fillet meat after continuous UV‐C and pulsed UV light exposures, and goodness‐of‐fit parameters of the models

	Bacterial species	α	β	RMSE	R 2
Continuous UV‐C light	E. coli EHEC	2.03E‐06	0.09	0.31	.75
	L. monocytogenes	2.02E‐09	0.07	0.47	.41
	S. Enteritidis	2.35E‐05	0.14	0.41	.64
	S. aureus	2.22E‐15	0.05	0.20	.76
	Pseudomonas spp.	2.86E‐09	0.09	0.39	.68
	C. divergens	1.45E‐08	0.10	0.37	.74
	B. thermospacta	1.66E‐07	0.11	0.31	.80
	E. coli ESBL	1.65E‐08	0.10	0.38	.74
	All	9.89E‐09	0.09	0.53	.25
Pulsed UV light	C. divergens	3.79E‐10	0.06	0.29	.86
	L. monocytogenes	2.27E‐04	0.13	0.37	.63
	S. Enteritidis	6.32E‐02	0.31	0.42	.79
	E. coli EHEC	5.29E‐02	0.32	0.41	.79
	E. coli ESBL	7.58E‐03	0.24	0.28	.89
	Pseudomonas spp.	1.31E‐03	0.20	0.55	.71
	S. aureus	6.61E‐03	0.24	0.47	.47
	B. thermospacta	9.21E‐03	0.26	0.37	.82
	All	6.23E‐03	0.22	0.54	.46