Effects of simultaneous and sequential irradiation with pulsed ultraviolet, visible, and near-infrared light on microbial inactivation

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2026-03-03 DOI:10.1007/s10068-026-02118-8

Ji-Yoon Lee, Jung-Hee Ryu, Hye-Jae Choi, Hee-Jeong Hwang, Myong-Soo Chung

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引用次数: 0

Abstract

The bactericidal efficacy of simultaneous and sequential irradiation with ultraviolet (UV), visible (VIS), and near-infrared (NIR) light was evaluated using an intense pulsed light (IPL) device equipped with optical bandpass filters. Salmonella enterica serovar Enteritidis, Staphylococcus aureus, and Saccharomyces cerevisiae were subjected to three treatment modes: simultaneous UV + VIS + NIR, sequential UV followed by VIS + NIR [UV-(VIS + NIR)], and sequential VIS + NIR followed by UV [(VIS + NIR)-UV]. Simultaneous irradiation achieved ≥ 5 log reductions at lower energy doses than both sequential irradiation modes. Between sequential treatments, (VIS + NIR)-UV exhibited faster microbial reduction than UV-(VIS + NIR), highlighting the importance of irradiation sequence. Notably, (VIS + NIR)-UV induced a photoreactivation mechanism that increased the S. aureus population. These results demonstrate that both spectral composition and timing of exposure significantly affect microbial susceptibility to IPL. The findings provide new insights into optimizing wavelength integration and sequencing strategies for effective nonthermal microbial inactivation in food safety applications.

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脉冲紫外、可见光和近红外光同时和连续照射对微生物灭活的影响

使用配备光学带通滤光片的强脉冲光（IPL）装置，评估了紫外（UV）、可见光（VIS）和近红外（NIR）光同时和顺序照射的杀菌效果。对肠炎沙门氏菌、金黄色葡萄球菌和酿酒酵母进行三种处理模式：同时进行UV + VIS + NIR、顺序UV + VIS + NIR [UV-(VIS + NIR)]、顺序VIS + NIR + UV [(VIS + NIR)-UV]。在较低的能量剂量下，同时照射比两种顺序照射模式实现了≥5对数的降低。在顺序处理之间，(VIS + NIR)-UV比UV-(VIS + NIR)表现出更快的微生物还原，突出了照射顺序的重要性。值得注意的是，(VIS + NIR)-UV诱导的光活化机制增加了金黄色葡萄球菌的数量。这些结果表明，光谱组成和暴露时间显著影响微生物对IPL的敏感性。这些发现为优化波长集成和测序策略提供了新的见解，以有效地在食品安全应用中进行非热微生物灭活。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.