## 1 Introduction  
Worldwide, Campylobacteriosis is one of the most reported foodborne diseases. It is known that the real impact of this foodborne disease on human health stands underestimated because of the enormous economic losses due to health costs [1, 2]. _Campylobacter jejuni_ and _Campylobacter coli_ are the main species involved in these reported cases. Poultry was identified as the main reservoir of these pathogens, being associated with more than 80% of human infections. Over the last decade, considerable efforts have been made to control _Campylobacter_ spp., and potential interventions to control the agent throughout the poultry meat production chain have been indicated [1, 3]. In Europe, since 1 st January 2018, a new hygiene criterion regarding _Campylobacter_ in poultry carcasses has been introduced by Regulation (E.C.) No. 2017/1495 [4]. The criterion defines a limit of _Campylobacter_ <1000 cfu/g in chicken carcasses, being relevant to its accomplishment of minimizing the occurrence of campylobacteriosis outbreaks attributed to the consumption of poultry meat. By 2025 the level of safety will be increased to only 10 from 50 carcasses that could be over the criterion established. From all these facts, the industry is trying to understand the best intervention to implement and control _Campylobacter_ in poultry meat. It was estimated that a reduction of more than 50% in the risk of infection caused by consumption of chicken meat could be achieved if the carcasses respect the limit of 1000 cfu/g [3]. Quantitative microbial risk assessments indicated that even moderate reductions in the numbers of _Campylobacter_ on carcasses (>1 log10 per carcass) could significantly reduce the risk of infection in humans with a substantial decline in the incidence of Campylobacteriensis [1; 3; 5]. Many interventions have been hypothesized and studied at the poultry production and processing level to control _Campylobacter_[3; 6; 7; 8; 9; 10]. Regarding interventions at the processing level, while chemical decontamination (lactic acid, chlorine dioxide, acidified sodium chlorite, and trisodium phosphate) of poultry carcasses was permitted in the USA, this method was not allowed in the European community [3]. Only physical technologies, such as freezing, crust-freezing, cooking, hot stream, high hydrostatic pressure, and ultrasounds, can be applied for decontaminating poultry carcasses [3; 11; 12]; nevertheless, their applications have limitations regarding efficiency, cost, and consumer acceptability. From EFSA [3], UV light was highlighted as a possible strategy at the processing level to control _Campylobacter_ on carcasses; however, the strategy's efficacy at the industrial scale was not concluded. In the USA, this technology gained approval by the Food and Drug Administration (FDA) since 1996 for food-surface disinfection applications [13]; yet, it still has not been used on a large scale by industry. Pulsed-light (PL) processing is gaining popularity in food processing. PL technology is a non-thermal technology where sterilization and decontamination are achieved by using high-intensity light pulses of short duration on surfaces of foods, improving food safety and stability and not causing the damage produced by heating [14]. PL mechanisms to inactivate microorganisms are due to (i) a photochemical action based on the inhibition of new DNA chains during DNA replication due to the formation of dimers; (ii) to photothermal action due to the increase of temperature; and iii) to photophysical damage of cell membrane and elution of protein [15]. However, distinct sensitivities have been described in bacteria species and on strain level [15; 16]. According to [PERSON] et al. [17], the exposure of the raw chicken fillet surface to various doses of UV-C (fluences from 0.05 to 3.0 J/cm\({}^{2}\);10 mW/cm\({}^{2}\), from 5 to 300 s) or pulsed UV (fluences from 1.25 to 18.0 J/cm\({}^{2}\)) represents practical alternatives for reducing the viability of pathogenic and spoilage bacteria on this product. [PERSON] et al.