Efficacy of Three Light Technologies for Reducing Microbial Populations in Liquid Suspensions

Birmpa, Angeliki; Vantarakis, Apostolos; Paparrodopoulos, Spyros; Whyte, Paul; Lyng, James G.

doi:10.1155/2014/673939

Cited by 20 publications

(11 citation statements)

References 47 publications

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“…In many cases complete removal of bacterial populations was obtained. These results are agree with those of Birmpa et al [6] which confirm that visible light particularly at wavelengths of 405 nm is effective in inactivating gram-positive and gram-negative bacteria species and antibiotic-resistant microorganisms. The effect in the study could be due to changes in the membrane permeability of the irradiated cells.…”

Section: Discussionsupporting

confidence: 93%

Visible light enhances the antimicrobial effect of some essential oils

Marqués-Calvo

Codony²,

Agustí³

et al. 2017

Photodiagnosis and Photodynamic Therapy

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The photodisinfection is a topical, broad spectrum antimicrobial technology, targeting bacteria, virus, fungi, and protozoa effective for single cells as for biofilms. Natural molecules have been studied less than synthetic agents in the process but they are currently receiving great interest. Therefore, the aim of this study is to evaluate for the first time if non-coherent blue and red light enhances the antimicrobial activity of some essential oils when standard strains for antibiotic or fungicide tests are enlightened in vitro. Staphylococcus epidermidis, Pseudomonas aeruginosa and Candida albicans collection strains were irradiated with monochromatic visible light from light emitting diodes in the presence of 5% and 0.5% eucalyptus (Eucalyptus globulus), clove (Eugenia caryophyllata), and thyme (Thymus vulgaris) essential oils. Microbial levels were measured by plate count on culture media. In this preliminary report, the results differ according to the kind and concentration of antimicrobial oils, the wavelength of light, and the prokaryotic or eukaryotic microorganism. The results support the idea that mainly blue light enhances the innate antimicrobial activity of the essential oils, especially phenols, and could offer a very efficient and natural way to combat microorganisms in several industries and medical applications.Postprint (author's final draft

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Section: Discussionsupporting

confidence: 93%

Visible light enhances the antimicrobial effect of some essential oils

Marqués-Calvo

Codony²,

Agustí³

et al. 2017

Photodiagnosis and Photodynamic Therapy

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“…Kim et al [40] studied the inactivation of E. coli and Salmonella enterica on fresh cut mango by 405 nm LED treatment, where 36 h treatment resulted in cell count reductions of 1 log CFU/cm 2 with a maximum dose of 3.6 kJ/cm 2 . E. coli K12 was susceptible to 395 nm LED in a dose-dependent manner [25]. However, only few studies reported the use of LED treatment in low-a w foods.…”

Section: Discussionmentioning

confidence: 99%

Inactivation of Escherichia Coli and Salmonella Using 365 and 395 nm High Intensity Pulsed Light Emitting Diodes

Prasad

Gänzle

Roopesh

2019

Foods

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High intensity pulsed light emitting diode (LED) treatment is a novel approach to inactivate foodborne pathogens. The objective of this study was to evaluate the antibacterial potential of high intensity 365 (UV-A) and 395 nm (NUV-Vis) LED treatments against Escherichia coli and Salmonella enterica at high and low water activity (a w ) conditions, and to understand the influence of different process parameters on their antibacterial efficacy. Bacteria at high (in phosphate buffer saline, PBS) and low a w (a w = 0.75) conditions were treated with both the LEDs with specific doses at a fixed distance from the LEDs. The 365 nm LED showed more effectiveness in reducing the dried bacteria compared to 395 nm LED. The dry E. coli showed more resistance to LED treatments compared to Salmonella. The 365 and 395 nm LED treatments with~658 J/cm 2 dose resulted in reductions of 0.79 and 1.76 log CFU/g of Salmonella, respectively, on 0.75 a w pet foods. The LED treatments increased the surface temperature, resulting in water loss in the treated samples. This study showed that the dose, duration of light exposure, bacterial strain, and a w played a major role in the antibacterial efficacy of the 365 and 395 nm LEDs.

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“…Enteritidis (Endarko and others ). Several authors posit that Gram‐positive bacteria are more susceptible than Gram‐negative species (Maclean and others ; Birmpa and others ), whereas others posit that susceptibility is not determined by Gram nature, but nonetheless varies greatly among different species (Ghate and others ). Within species, it was found that there were differences in susceptibility between Campylobacter spp.…”

Section: Leds In Food Safetymentioning

confidence: 99%

Application of Light‐Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

D’Souza

Yuk

Khoo

et al. 2015

Comp Rev Food Sci Food Safe

179

124

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Light-emitting diodes (LEDs) possess unique properties that are highly suitable for several operations in the food industry. Such properties include low radiant heat emissions; high emissions of monochromatic light; electrical, luminous, and photon efficiency; long life expectancy, flexibility, and mechanical robustness. Therefore, they reduce thermal damage and degradation in crops and foods and are suitable in cold-storage applications. Control over spectral composition of emitted light results in increased yields and nutritive content of horticultural or agricultural produce. Recently, LEDs have been shown to preserve or enhance the nutritive quality of foods in the postharvest stage, as well as manipulate the ripening of fruits, and reduce fungal infections. LEDs can be used together with photosensitizers or photocatalysts to inactivate pathogenic bacteria in food. UV LEDs, which are rapidly being developed, can also effectively inactivate pathogens and preserve food in postharvest stages. Therefore, LEDs provide a nonthermal means of keeping food safe without using chemical sanitizers or additives, and do not accelerate bacterial resistance. This article provides a review of the technology of LEDs and their role in food production, postharvest preservation, and in microbiological safety. Several challenges and limitations are identified for further investigation, including the difficulty in optimizing LED lighting regimens for plant growth and postharvest storage, as well as the sensory quality and acceptability of foods stored or processed under LED lighting. Nevertheless, LED technology presents a worthy alternative to current norms in lighting for the growth and storage of safe and nutritious food.

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Efficacy of Three Light Technologies for Reducing Microbial Populations in Liquid Suspensions

Cited by 20 publications

References 47 publications

Visible light enhances the antimicrobial effect of some essential oils

Visible light enhances the antimicrobial effect of some essential oils

Inactivation of Escherichia Coli and Salmonella Using 365 and 395 nm High Intensity Pulsed Light Emitting Diodes

Application of Light‐Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

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