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Interpretive Summary: Salmonella and Listeria are commonly detected in both raw and ready-to-eat meat products, and are responsible for many outbreaks of foodborne diseases in the USA. Nano-TiO2 has been demonstrated to be very effective to inhibit microbial growth under UV light and is considered as a novel material that can be used for eliminating microbial pathogens from food. The objective of this study was to investigate the antimicrobial effects of nano-TiO2 particles on bacterial pathogens, Salmonella typhimurium, and Listeria Monocytogenes, which are commonly found on raw and/or cooked poultry meat products. Our results show that nano-TiO2 effectively reduced the populations of either of the pathogens under UV light. Its effectiveness could be affected by nano-TiO2 concentrations and the initial microbial populations. L. monocytogenes was more resistant to nano-TiO2 treatment than Salmonella. Electronic microscopic images showed that under UV light, nano-TiO2 resulted in damage to bacterial cell walls, the release of cell components, and subsequently the cell death. These results demonstrate that we can use nano-TiO2 to treat food products and reduce the risk of foodborne diseases by reducing pathogen populations and/or inhibiting pathogen growth.