Synergistic effect of sequential or combined use of ozone and UV radiation for the disinfection of Bacillus subtilis spores

Jung, Yeon Jung; Oh, Byung Soo; Kang, Joon Wun

doi:10.1016/j.watres.2007.10.008

Cited by 105 publications

(42 citation statements)

References 32 publications

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“…UV-C radiation has been recommended for use in combination with other preservation techniques, since the cumulative damage based on microbial DNA appears to be effective in decreasing the overall number of bacterial cells (17). Recently, some studies demonstrated that the killing effect of UV-C irradiation was accelerated by combining treatments with other antimicrobial techniques (18,19,20).…”

mentioning

confidence: 99%

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

Kang

2013

Appl Environ Microbiol

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This study was conducted to investigate the efficacy of the simultaneous application of near-infrared (NIR) heating and UV irradiation for reducing populations of food-borne pathogens, including Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in red pepper powder and to clarify the mechanisms of the lethal effect of the NIR-UV combined treatment. Also, the effect of the combination treatment on quality was determined by measuring changes in color and pungency constituents. Simultaneous NIR-UV combined treatment for 5 min achieved 3.34-and 2.78-log CFU reductions in S. Typhimurium and E. coli O157:H7, respectively, which involved 1.86-and 1.31-log CFU reductions, respectively, which were attributed to the synergistic effect. Through qualitative and quantitative analyses, damage to the cell envelope was identified as the main factor contributing to the synergistic lethal effect of NIR-UV combined treatment. Color values and capsaicin and dihydrocapsaicin content of NIR-UV simultaneously treated red pepper powder were not significantly (P > 0.05) different from those of untreated samples. These results suggest that simultaneous application of NIR and UV treatment can be effectively used to control food-borne pathogens in powdered red pepper without affecting quality.

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confidence: 99%

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

Kang

2013

Appl Environ Microbiol

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“…Modern development of cavitation technologies that involves ultrasonic (US) treatment of water systems is reflected in sonochemistry success and, in particular, in the accumulated results on the effect of US on organic [7] and biological objects [8,9].…”

Section: S H E V C H U Kmentioning

confidence: 99%

Research of the effects of various gases on cavitation-based removal of organic pollutants from distillery wastewater

Falyk

Шевчук

Nykulyshyn

et al. 2017

EEJET

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“…The combination of hydrogen peroxide with 37.8 mJ/cm 2 of UV irradiation considerably reduces bacterial counts on the surface and within the surface layer tissues of some fresh vegetables (Hadjok et al, 2008). The acceleration of microbicidal action by UV irradiation combined with ozone or ozonated water has also been described relative to the disinfection of contaminated water (Jung et al, 2008;Selma et al, 2008). In addition, some researchers have examined extending the shelf life of fresh fruits by combining UV irradiation with thermal technologies (Marquenie et al, 2002a;Pan et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Heat Treatments on Bacillus subtilis Spores Inactivated by Ultraviolet Irradiation

Hamanaka

Yamada

Trivittayasil

et al. 2011

FSTR

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The influence of a combination of ultraviolet (UV) irradiation with infrared radiation heating (IRH) and conductive heating (CH) on the inactivation of bacterial spores (Bacillus subtilis) was investigated at 20, 30, 40, and 50℃ on the surface of agar plates. The survival curves of B. subtilis spores were convex downward. Generally, the inactivation efficiency of UV irradiation with IRH was greater than that with CH for B. subtilis spores. A 4.1 log reduction of B. subtilis spores was obtained by 60 sec of UV irradiation with IRH at 50℃. The highest decimal reduction time was obtained at around 30℃ of IRH. These variations in the inactivation characteristics of UV irradiation might be caused by differences in the UV and IR absorption characteristics of spores exposed at different temperatures.

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Synergistic effect of sequential or combined use of ozone and UV radiation for the disinfection of Bacillus subtilis spores

Cited by 105 publications

References 32 publications

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

Simultaneous Near-Infrared Radiant Heating and UV Radiation for Inactivating Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium in Powdered Red Pepper (Capsicum annuum L.)

Research of the effects of various gases on cavitation-based removal of organic pollutants from distillery wastewater

Effect of Different Heat Treatments on Bacillus subtilis Spores Inactivated by Ultraviolet Irradiation

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