Effect of 222-nm krypton-chloride excilamp treatment on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on alfalfa seeds and seed germination

Kang, Jun‐Won; Lee, Jae Ik; Jeong, Sooyeon; Kim, Yumin; Kang, Dong‐Hyun

doi:10.1016/j.fm.2019.01.019

Cited by 17 publications

(7 citation statements)

References 48 publications

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“…Suitable safety management levels are need to be established in support of human health (Kim et al, 2018;Cui et al, 2018;Mattioli et al, 2019). Sprouts could be preserved by soaking in resveratrol solutions and thymol (Lai et al, 2017), heat-and freeze-drying (Mattioli et al, 2019), hot water treatment (Michalczyk et al, 2019), plasmaactivated water (Xiang et al, 2019) and gamma irradiation (Kang et al, 2019).…”

Section: Constraints Of Production and Handling Of Alfalfamentioning

confidence: 99%

Sustainable Biorefinery and Production of Alfalfa (Medicago sativa L.)

et al. 2020

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Egyptian Journal of Botany http://ejbo.journals.ekb.eg/ Review 45 A LFALFA is considered as "the Queen of the Forages" due to its high protein content and nutritional value. The production of alfalfa under different stressful environments is a great challenge, representing a serious threat to global food security. To improve the production of alfalfa under stressful conditions, there is a crucial need to understand the response of alfalfa plants to stresses, the mechanisms of tolerance and the management options. Alfalfa is a promising biorefinery crop from which leaf protein concentrates as well as bio-organic fertilizers can be produced. The potential of leaf-derived protein concentrate for human and animal nutrition is huge, yet unexploited. The bio-organic fertilizers derived from alfalfa plants represent a sustainable way to supply the plant with some nutrients. This review article highlights the sustainable use of alfalfa in biorefinery and bio-organic fertilizer production. Moreover, scattered knowledge about its use for production is collected supporting its suitability for improving soil fertility. Last, we discuss the suitability of alfalfa to produce stable yields in the light of changing climate and stressful conditions like salinity.

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Section: Constraints Of Production and Handling Of Alfalfamentioning

confidence: 99%

Sustainable Biorefinery and Production of Alfalfa (Medicago sativa L.)

et al. 2020

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“…Far-UVC is commonly generated through barrier discharge excimer lamps which emit quasi-monochromatic radiation ( Sosnin, Oppenländer and Tarasenko, Dec. 01, 2006 ). A recent krypton-chloride excimer (Kr-Cl*) lamp emits mostly at ∼222 nm ( Kang et al, Sep. 2019 ). Far-UVC generation has also been demonstrated using solid-state emitters and conventional UV-LED construction, including thin layers of AlGaN to form the active region, photon-generating ( Kneissl, 2016 ).…”

Section: Safety Concerns and Far-uvcmentioning

confidence: 99%

COVID-19 pandemic lesson learned- critical parameters and research needs for UVC inactivation of viral aerosols

Abkar¹,

Zimmermann²,

Dixit³

et al. 2022

Journal of Hazardous Materials Advances

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“…This includes high-impact bacteria such as Escherichia coli, a Gram-negative bacillary bacterium primarily found in the human and animal intestinal tract and is often associated with foodborne outbreaks [5][6][7] . It is equally effective against the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), responsible for the 2020 global pandemic 3,4,[8][9][10][11] , without causing apparent harm to mammalian skin and eyes 9,12,13 .…”

Section: Introductionmentioning

confidence: 99%

“…Significantly, this process has limited penetration and does not affect the outermost layers of human skin or eyes 9,13 . However, it effectively penetrates smaller viruses and bacteria, causing the rupture of their external membranes and, consequently, their elimination 8,[15][16][17] . Moreover, reducing enzymatic activity can prove valuable in prolonging the shelf life of minimally processed fruits by delaying ripening and senescence, achieved by minimizing the action of enzymes responsible for degradation 3,16,18 .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of far-UVC 222 nm in the decontamination and increase of shelf life of fruits

Alves,

Mayumi,

Quatrini Corrêa

et al. 2024

Photonic Technologies in Plant and Agricultural Science

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Currently, ultraviolet-C (UV-C) has been used in food decontamination, representing an alternative to traditional strategies that are potentially harmful to the physical-chemical aspects of the food and the environment. This study evaluated the effectiveness of UV-C at 222 nm in the decontamination of tomatoes inoculated with Escherichia coli, and verified whether there is an extension of their shelf life, after treatments with light doses of 0; 0.90 ± 0.02; 1.70 ± 0.02; 3.40 ± 0.02; 7.0 ± 0.1; 14.0 ± 0.3; 27.5 ± 0.4 mJ/cm 2 . After applying UV-C light, a microbiological evaluation was done by counting viable colonies. In addition, physical analyses were performed. For this, the irradiated samples were kept in an incubator at 25 °C for 14 days; then, the colorimetric parameters, pH, and weight were quantified daily immediately after the irradiation cycle and at the end of the 14 days of observation. The microbiological results reaffirmed the effectiveness of UV-C 222 nm in surface decontamination of food. From the results of the microbiological analyzes, good decontamination values were obtained using the light dose of 3.40 ± 0.04 mJ/cm 2 , with a reduction greater than 4 log. However, physical analyses did not identify a significant extension in shelf life, which also infers the absence of damage or physical impairment to the fruit development. In conclusion, UV-C at 222 nm effectively inactivates E. coli present on the surface of tomatoes without altering their physical characteristics.

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Effect of 222-nm krypton-chloride excilamp treatment on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on alfalfa seeds and seed germination

Cited by 17 publications

References 48 publications

Sustainable Biorefinery and Production of Alfalfa (Medicago sativa L.)

Sustainable Biorefinery and Production of Alfalfa (Medicago sativa L.)

COVID-19 pandemic lesson learned- critical parameters and research needs for UVC inactivation of viral aerosols

Evaluation of far-UVC 222 nm in the decontamination and increase of shelf life of fruits

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