Application of new-generation light-emitting diode technology for degradation of harmful substances in environmental control of traditional meat stalls and meat shops

Microbial contamination of meat products poses a persistent threat to global food safety and public health. In Taiwan, fresh pork is commonly sold at ambient temperatures in traditional markets, increasing the risk of spoilage and microbial proliferation. This study investigates the effectiveness of newly developed light-emitting diode (LED) technology in improving the environmental hygiene of meat retail settings. These new-generation LED technology is engineered for multifunctional environmental control, including antimicrobial activity and the degradation of harmful substances. Field tests were conducted at various pork retail sites to evaluate the impact of LED installation on environmental parameters. Results were demonstrated significant reductions in bacterial counts and concentrations of ethylene (C₂H₄) and ammonia (NH₃), while methane (CH₄) and hydrogen sulfide (H₂S) were undetectable before and after installation. Additionally, formaldehyde (CH₂O) and total volatile organic compounds (TVOCs) exhibited notable decreases. Anti-microbial efficacy rates ranged from 24.1% to 81.0% across different fields. In cold storage rooms of the test fields, the levels of airborne particulate matter (PM2.5 and PM10) also significantly declined. These findings suggest that integrating advanced LED technologies in traditional meat retail environments can effectively reduce microbial and chemical hazards, enhance food safety, and support the modernization of the meat industry.