Bactericidal Action of Modulated Ultraviolet Light on Six Groups of Salmonella
| Autor: | L. M. Atkins, R. J. Dratch, H. L. Bank, M. K. Schmehl, Joseph F. John |
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| Rok vydání: | 1991 |
| Předmět: | |
| Zdroj: | Infection Control & Hospital Epidemiology. 12:486-489 |
| ISSN: | 1559-6834 0899-823X |
| DOI: | 10.1086/646392 |
| Popis: | Previous studies on the bactericidal effects of ultraviolet (UV) lamps have focused on the effects of specific wavelengths and the time and intensity of exposure. Virtually all of these studies have used continuous wave UV.1 Exposure to UV can induce abnormal ion flow or increased membrane permeability, or it can depolarize the membrane, induce DNA, RNA, and protein alterations, and inhibit oxidative phosphorylation.2,3 Any periodic alteration in the modulation of the intensity alters the biological effectiveness. If the waveform and pulse repetition rate are chosen carefully, the bactericidal effects of the UV light may be greatly enhanced. We tested a prototype UV-C lamp modulated by a series of complex waveforms designed to enhance bactericidal activity.4 These experiments evaluated the effectiveness of the modulated UV-C in a series of in vitro experiments on six serogroups of Salmonella. Infection with Salmonella results primarily from ingestion of contaminated food or water. With the exception of Salmonella typhi, most human infections originate from a contact with lower animals, including poultry. Because poultry packing plants are frequently contaminated with Salmonella, the end users are inadvertently exposed. This animal reservoir has thus far resisted efforts at eradication because with current technology, decontamination of mass-produced foods in processing plants is inefficient.5 We are unaware of any previous studies examining the effects of waveform modulation of UV on foodborne pathogens. |
| Databáze: | OpenAIRE |
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