Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures
| Autor: | Hidayet Tutun, Erhan Keyvan, Hatice Ahu Kahraman, Erdi Şen, Ahu Demirtaş, Ali Özhan Akyüz, Soner Donmez |
|---|---|
| Rok vydání: | 2022 |
| Předmět: |
0106 biological sciences
Materials science LEDs Salmonella enteritidis Antibacterial effect Antibacterial efficacy 01 natural sciences Tryptic soy broth photodynamic inactivation law.invention Human health chemistry.chemical_compound 0404 agricultural biotechnology law 010608 biotechnology T1-995 TX341-641 Food science Technology (General) Nutrition. Foods and food supply Significant difference Salmonella Enteritidis 04 agricultural and veterinary sciences 040401 food science chemistry Food Science Biotechnology Light-emitting diode |
| Zdroj: | Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Issue: ahead, Published: 26 MAR 2021 Food Science and Technology, Volume: 42, Article number: e08721, Published: 26 MAR 2021 Food Science and Technology (2021) |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/fst.08721 |
| Popis: | Salmonella Enteritidis is the major cause of foodborne salmonellosis affecting human health. The light emitting diodes (LEDs) is a novel approach to inactivate of the foodborne pathogens. The aim of this study was to determine the antibacterial effect of 405 nm LEDs illumination on S. Enteritidis and S. Enteritidis PT4. The irradiance of the 405 nm LEDs was 27.7 mW/cm2. Bacterial cultures suspended in tryptic soy broth were illuminated by 10-watt LEDs at a distance of 4.5 cm for 24 hours at 4 °C, 25 °C and 37 °C. Approximately 7-log reduction in colony forming unit (CFU) counts of both S. Enteritidis and S. Enteritidis PT4 at each temperature were observed following exposure after 7.5 hours to the LEDs, concluding that temperature did not affect the inactivation of the bacteria. The decimal reduction times (D-values) for the serotypes ranged from 55.78 to 67.88 min at 4, 25 and 37 °C after 405 nm LEDs illumination. No significant difference in D-values was observed among both the serotypes and temperatures, except for S. Enteritidis which had lower D-value at 4 °C. The LEDs technology has shown antibacterial efficacy and can be implemented in the food processing for reducing S. Enteritidis. |
| Databáze: | OpenAIRE |
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