Microbial Decontamination of Food by Light-Based Technologies: Ultraviolet (UV) Light, Pulsed UV Light (PUV), and UV Light-Emitting Diodes (UV-LED)

Cassar, Joshua R.; Ouyang, Beining; Krishnamurthy, Kathiravan; Demirci, Ali

doi:10.1007/978-3-030-42660-6_19

Cited by 9 publications

(10 citation statements)

References 63 publications

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“…Microwave radiation has been used as a nonchemical approach for reducing contamination of face masks . However, higher power microwaves (≥750 W) may reduce the filtration efficiency of N95 masks. , In the case of UV irradiation, even though UV is well-known to be capable of inactivating microorganisms, it is not able to eliminate viruses or bacteria when they are coated with dust or oil, or when located on the underside of a surface . Nonetheless, this technique has shown satisfactory results when used in face masks contaminated with diverse types of microorganisms. ,, The application of chemicals such as alcohols or peroxides can be an efficient, alternative method of pathogen deactivation. , However, chemicals can have negative effects on the electrostatic properties of filters. , …”

Section: Fabrication Methods and Treatments Of Face Mask Fabricsmentioning

confidence: 99%

“…91 However, higher power microwaves (≥750 W) may reduce the filtration efficiency of N95 masks. 92,93 In the case of UV irradiation, even though UV is wellknown to be capable of inactivating microorganisms, 94 it is not able to eliminate viruses or bacteria when they are coated with dust or oil, or when located on the underside of a surface. 11 Nonetheless, this technique has shown satisfactory results when used in face masks contaminated with diverse types of microorganisms.…”

Section: Face Mask Fabricsmentioning

confidence: 99%

See 1 more Smart Citation

Protective Face Masks: Current Status and Future Trends

Tuñón-Molina

Takayama

Redwan

et al. 2021

ACS Appl. Mater. Interfaces

103

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The COVID-19 pandemic, caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), has stressed the importance of the use of personal protective of personal protective equipment (PPE). In the present time, face masks, as representative example of PPE, demonstrated useful significant contribution in COVID-19 pandemic management effectively. However, these commonly used face masks are made of materials without inactivation properties against either SARS-CoV-2 or multidrugresistant bacteria. Therefore, symptomatic and asymptomatic individuals can infect other people even if they wear them since some viable microbial loads can escape from the masks. Furthermore, microbial contact transmission can occur by touching the mask, and they are an increasing source of contaminated biological waste. In this regard, during the current pandemic, many researchers have been working on the development of face masks made of advanced materials with intrinsic antimicrobial properties to avoid these problems, and thus provide extra protection against pathogens. In this dazzling race against COVID-19, this review presents the types of commercialized face mask, their main fabrication methods and treatments, and the progress achieved in the development of smart antimicrobial face masks.

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Section: Fabrication Methods and Treatments Of Face Mask Fabricsmentioning

confidence: 99%

Section: Face Mask Fabricsmentioning

confidence: 99%

Protective Face Masks: Current Status and Future Trends

Tuñón-Molina

Takayama

Redwan

et al. 2021

ACS Appl. Mater. Interfaces

103

View full text Add to dashboard Cite

show abstract

“…The dense exopolymer matrix of biofilm communities is associated with various undesirable effects in food processing, including impaired heat flow, corrosion of contact surfaces, hampered diffusion of food-grade antimicrobial sanitizers, and resistance to antimicrobials [125,126]. In recent years, the use of modern green technologies for the decontamination of food processing lines and facilities as well as hospital premises is replacing the conventional use of antimicrobial chemical sanitizers [127][128][129]. Studies have demonstrated that cold plasma treatment can effectively disrupt and inactivate microbial biofilm.…”

Section: Factors Influencing the Efficacy Of Cold Plasmamentioning

confidence: 99%

A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods

et al. 2022

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Changing consumers’ taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technologies have found usefulness as choice methods for ensuring that processed food remains unaltered while guaranteeing maximum safety and protection of consumers. However, the effectiveness of most green technology is limited due to the formation of resistant spores by certain foodborne microorganisms and the production of toxins. Cold plasma, a recent technology, has shown commendable superiority at both spore inactivation and enzymes and toxin deactivation. However, the exact mechanism behind the efficiency of cold plasma has remained unclear. In order to further optimize and apply cold plasma treatment in food processing, it is crucial to understand these mechanisms and possible factors that might limit or enhance their effectiveness and outcomes. As a novel non-thermal technology, cold plasma has emerged as a means to ensure the microbiological safety of food. Furthermore, this review presents the different design configurations for cold plasma applications, analysis the mechanisms of microbial spore and biofilm inactivation, and examines the impact of cold plasma on food compositional, organoleptic, and nutritional quality.

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“…However, food products such as ready‐to‐eat, freshly cut fruit and vegetables, and decontaminated meat and fish are treated using PL technology. According to Cassar et al (2020), in numerous food products, including chicken, fish, eggs (liquid and shelled), and powdered ingredients, microbial reduction can be achieved through PL. Hence, it has the potential and capability to improve the quality of food products, thereby killing microorganisms like Listeria monocytogenes within seconds (Pollock et al, 2017).…”

Section: Pl Technologymentioning

confidence: 99%

Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety

Obileke

Onyeaka

Miri

et al. 2022

J Food Process Engineering

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It has been the heartbeat of researchers and food engineers to discover the appropriate and effective technology for microbial control to ensure the safety of food. This is because microorganisms such as bacteria, fungi, viruses, and protozoa can cause contamination in food products. Many studies have published reviews on the use of single novel technology such as radio frequency (RF), pulsed light (PL), and cold plasma (CP) to process food to ensure food safety. However, no review has provided a comprehensive, detailed overview of the RF, PL, and CP treatments for pasteurizing food products in one publication. This study aims to review and present the future directions of RF, PL, and CP applications in light of various aspects of these technologies. The review concluded that although no novel technique (thermal or nonthermal) could adequately meet all the requirements for food safety, traditional thermal processes can be extremely useful in reducing and eliminating microbe contamination.However, they cannot be applied to temperature-sensitive foods. Besides inactivating microbial spores, traditional thermal processes can denature proteins as well as organoleptic properties, such as taste, nutritional value, and sensory characteristics, illustrating the importance of these novel technologies as an alternative to heatbased techniques. As a result of this study, hurdle technology is recommended since it has an additive effect and achieves better germicidal results.

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Microbial Decontamination of Food by Light-Based Technologies: Ultraviolet (UV) Light, Pulsed UV Light (PUV), and UV Light-Emitting Diodes (UV-LED)

Cited by 9 publications

References 63 publications

Protective Face Masks: Current Status and Future Trends

Protective Face Masks: Current Status and Future Trends

A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods

Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety

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