Enhancing food safety: Employing ultraviolet-C light emitting diodes for water, leaf, and surface disinfection

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Ana Paula Marques , Carolina Santos , João Sério , Maria Teresa Barreto Crespo , Vanessa Jorge Pereira
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引用次数: 0

Abstract

This study aimed to explore the use of ultraviolet-C light emitting diodes that emit light at 255 nm and 265 nm, to disinfect bacteria present at occurrence levels and spiked in water matrices, salads and stainless-steel surfaces. The UV-C LEDs effectively inactivated bacteria associated with food outbreaks (Salmonella enterica, Listeria monocytogenes and Escherichia coli) as well as a cocktail of bacteria isolated from packaged salads. Combining the wavelengths did not enhance disinfection. Even low UV fluences of 4 mJ/cm2 achieved a significant 6-log reduction of bacteria spiked in water at high initial concentrations of approximately 108 CFU/mL. Exposure of salad (lettuce and arugula) leaves (110 mJ/cm2) and contaminated stainless-steel surfaces (11 mJ/cm2) to three small LEDs that emit light at 265 nm reduced the pathogenic bacteria by 3 and 2-logs, respectively. The results obtained show that this disinfection technology could be promising for the food industry to guarantee effective inactivation of bacteria associated with foodborne diseases present in water, food and surfaces.

Industrial relevance

This study demonstrated the potential of ultraviolet-C light emitting diodes, emitting at 255 nm and 265 nm, to provide an effective and sustainable disinfection solution for the food industry, ensuring the inactivation of bacteria associated with foodborne diseases on water, food, and surfaces, thereby enhancing food safety. Additionally, this technology holds potential for extending product shelf-life, further benefiting the food industry. The results highlighted the effectiveness of UV-C LEDs even at low fluences, making them a practical choice for modern disinfection needs.

Abstract Image

加强食品安全:利用紫外线 C 发光二极管对水、叶片和表面进行消毒
这项研究旨在探索如何使用紫外线-C 发光二极管(其发光波长为 255 纳米和 265 纳米)来消毒存在于水基质、沙拉和不锈钢表面的细菌。紫外线-C LED 能有效灭活与食品疫情有关的细菌(肠炎沙门氏菌、单核细胞增生李斯特氏菌和大肠埃希氏菌)以及从包装沙拉中分离出来的混合细菌。组合波长并不能增强消毒效果。即使是 4 mJ/cm2 的低紫外线流量,也能使水中细菌的初始浓度(约 108 CFU/mL)显著降低 6 个菌落。将沙拉(生菜和芝麻菜)叶片(110 mJ/cm2)和受污染的不锈钢表面(11 mJ/cm2)暴露在三个小型 LED(发光波长为 265 纳米)中,病原菌分别减少了 3 个和 2 个菌落。研究结果表明,这种消毒技术在食品工业中大有可为,可确保有效灭活水中、食品和表面上与食源性疾病相关的细菌。 这项研究表明,发射波长为 255 纳米和 265 纳米的紫外线-C 发光二极管有潜力为食品工业提供有效、可持续的消毒解决方案,确保灭活水中、食品和表面上与食源性疾病相关的细菌,从而提高食品安全。此外,这项技术还具有延长产品保质期的潜力,进一步造福食品行业。研究结果凸显了紫外线-C LED 即使在低通量下也能发挥功效,使其成为满足现代消毒需求的实用选择。
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来源期刊
CiteScore
12.00
自引率
6.10%
发文量
259
审稿时长
25 days
期刊介绍: Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.
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