Ultraviolet-C Light Inactivation Kinetics of E. coli on Bologna Beef Packaged in Plastic Films

Tarek, Abdussamad R.; Rasco, Barbara; Sablani, Shyam S.

doi:10.1007/s11947-015-1487-y

Cited by 20 publications

(8 citation statements)

References 43 publications

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“…Many factors could be involved, such as the mechanism of action of the applied stress, the bacterial stress response, and the environmental conditions (Ghate et al, ). The estimated D values in this study were close to those obtained when food pathogens inoculated on food surfaces were inactivated by UV‐C light (Martínez‐Hernández et al, ; Tarek, Rasco, & Sablani, ). The data of death kinetics were fitted by the Weibull model of which kinetics parameters are provided in Table .…”

Section: Resultssupporting

confidence: 86%

Efficacy of photoactivated curcumin to decontaminate food surfaces under blue light emitting diode

Aurum

Nguyen

2019

J Food Process Engineering

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The efficacy of photoactivated curcumin in decontaminating food surfaces using a 465 nm light emitting diode (LED) light source was investigated. Under studied conditions, LED illumination alone had negligible antibacterial effects while photoactivated curcumin exhibited strong bactericidal activities against Escherichia coli. Minimum inhibitory concentration of photosensitized curcumin against E. coli on nutrient agar surface at a concentration of 1.5 × 105 cfu/cm2 was estimated to be 1.60 × 10−3 M, combined with irradiation of 27.2 J/cm2 at 465 nm. Bacterial inactivation kinetics could be described by a Weibull model (R2 = 0.979–0.999, RMSE = 0.019–0.229). When the treatment was applied on grape surface, the efficiency was lower as compared to that on the agar surface. Photoactivation enhanced quality retention of the samples during storage with significant preservation of vitamin C, color, texture, and reduction of weight losses. Practical applications The study provides an alternative method for food surface decontamination. Inactivation of pathogens and spoilage microorganism by combined visible LED light source and natural photosensitizers minimizes the adverse processing effects on organoleptic and physicochemical quality of the treated foods. The approach could be further optimized, scaled up, and applied in food industries.

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Section: Resultssupporting

confidence: 86%

Efficacy of photoactivated curcumin to decontaminate food surfaces under blue light emitting diode

Aurum

Nguyen

2019

J Food Process Engineering

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“…The effect of both UV‐C and pulsed UV light is impaired in opaque matter, where bacteria are shielded from direct exposure such as by food surface topography, organic matter, or by other bacteria. The UV light treatments of this study did not alter the properties of the EVOH film used, as was also the case with polyethylene, polypropylene and polyvinyldichloride films (Tarek, Rasco, & Sablani, ). The top film used transmitted approximately 80% of the UV light, while in previous studies, films with polypropylene and polyethylene barrier layers transmitted 75% (Keklik, Demirci, & Puri, ) and 72% (Keklik et al, ), respectively, of pulsed UV light at 1.27 J/cm 2 .…”

Section: Discussionsupporting

confidence: 51%

Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

McLeod

Liland

Haugen

et al. 2017

Journal of Food Safety

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We have compared the efficacy of continuous ultraviolet (UV‐C) (254 nm) and pulsed UV light in reducing the viability of Salmonella Enteritidis, Listeria monocytogenes, Staphylococcus aureus, enterohemorrhagic Escherichia coli, Pseudomonas spp., Brochothrix thermospacta, Carnobacterium divergens, and extended‐spectrum β‐lactamase producing E. coli inoculated on chicken fillet surface. Fluences from 0.05 to 3.0 J/cm2 (10 mW/cm2, from 5 to 300 s) used for UV‐C light resulted in average reductions from 1.1 to 2.8 log cfu/cm2. For pulsed UV light, fluences from 1.25 to 18.0 J/cm2 gave average reductions from 0.9 to 3.0 log cfu/cm2. A small change in the odor characterized as sunburnt and increased concentration of volatile compounds associated with burnt odor posed restrictions on the upper limit of UV treatment, however no sensory changes were observed after cooking the meat. Treatments under modified atmosphere conditions using a UV permeable top film gave similar or slightly lower bacterial reductions.Practical applicationsUltraviolet (UV) light may be used for decontaminating the surface of food products and reduce viability of pathogenic and spoilage bacteria. Exposure of raw chicken fillet surface to various doses of continuous UV‐C or pulsed UV light proposed in the present work represent alternatives for microbiological improvement of this product. Chicken fillets can be treated in intact packages covered with UV permeable top film, thus avoiding recontamination of the meat. UV‐C light treatment is a low cost strategy with low maintenance, whereas pulsed UV light involves more elaborate equipment, but treatment times are short and less space is required. Both methods can be helpful for producers to manage the safety and quality of chicken fillets.

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“…The depth of penetration for UV light through polymers tends to be much greater than the size of the particles used in this study. − Thus, the photodegradation of the particles was presumably not strictly a surface phenomenon. The IR-PHI spectral results support this notion because peaks at 1444/1488 cm –1 continued to disappear rather than stay steady, as would be expected as surface layers are degraded and bulk material is exposed.…”

Section: Resultsmentioning

confidence: 92%

Single-Particle Analysis of the Photodegradation of Submicron Polystyrene Particles Using Infrared Photothermal Heterodyne Imaging

Nwachukwu,

Kniazev,

Abarca Perez

et al. 2024

Environ. Sci. Technol.

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Sunlight irradiation is the predominant process for degrading plastics in the environment, but our current understanding of the degradation of smaller, submicron (<1000 nm) particles is limited due to prior analytical constraints. We used infrared photothermal heterodyne imaging (IR-PHI) to simultaneously analyze the chemical and morphological changes of single polystyrene (PS) particles (∼1000 nm) when exposed to ultraviolet (UV) irradiation (λ = 250−400 nm). Within 6 h of irradiation, infrared bands associated with the backbone of PS decreased, accompanied by a reduction in the particle size. Concurrently, the formation of several spectral features due to photooxidation was attributed to ketones, carboxylic acids, aldehydes, esters, and lactones. Spectral outcomes were used to present an updated reaction scheme for the photodegradation of PS. After 36 h, the average particle size was reduced to 478 ± 158 nm. The rates of size decrease and carbonyl band area increase were −24 ± 3.0 nm h −1 and 2.1 ± 0.6 cm −1 h −1 , respectively. Using the size-related rate, we estimated that under peak terrestrial sunlight conditions, it would take less than 500 h for a 1000 nm PS particle to degrade to 1 nm.

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Ultraviolet-C Light Inactivation Kinetics of E. coli on Bologna Beef Packaged in Plastic Films

Cited by 20 publications

References 43 publications

Efficacy of photoactivated curcumin to decontaminate food surfaces under blue light emitting diode

Efficacy of photoactivated curcumin to decontaminate food surfaces under blue light emitting diode

Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

Single-Particle Analysis of the Photodegradation of Submicron Polystyrene Particles Using Infrared Photothermal Heterodyne Imaging

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