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Using UVC light-emitting diodes at wavelengths of 266 to 279 nanometers to inactivate foodborne pathogens and pasteurize sliced cheese
DC Field | Value | Language |
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dc.contributor.author | Kim, Soo-Ji | - |
dc.contributor.author | Kim, Do-Kyun | - |
dc.contributor.author | Kang, Dong-Hyun | - |
dc.date.accessioned | 2024-05-08T04:21:34Z | - |
dc.date.available | 2024-05-08T04:21:34Z | - |
dc.date.created | 2018-01-10 | - |
dc.date.issued | 2016-01 | - |
dc.identifier.citation | Applied and Environmental Microbiology, Vol.82 No.1, pp.11-17 | - |
dc.identifier.issn | 0099-2240 | - |
dc.identifier.uri | https://hdl.handle.net/10371/201156 | - |
dc.description.abstract | UVC light is a widely used sterilization technology. However, UV lamps have several limitations, including low activity at refrigeration temperatures, a long warm-up time, and risk of mercury exposure. UV-type lamps only emit light at 254 nm, so as an alternative, UV light-emitting diodes (UV-LEDs) which can produce the desired wavelengths have been developed. In this study, we validated the inactivation efficacy of UV-LEDs by wavelength and compared the results to those of conventional UV lamps. Selective media inoculated with Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes were irradiated using UV-LEDs at 266, 270, 275, and 279 nm in the UVC spectrum at 0.1, 0.2, 0.5, and 0.7 mJ/cm(2), respectively. The radiation intensity of the UV-LEDs was about 4 mu W/cm(2), and UV lamps were covered with polypropylene films to adjust the light intensity similar to those of UV-LEDs. In addition, we applied UV-LED to sliced cheese at doses of 1, 2, and 3 mJ/cm(2). Our results showed that inactivation rates after UV-LED treatment were significantly different (P <0.05) from those of UV lamps at a similar intensity. On microbiological media, UV-LED treatments at 266 and 270 nm showed significantly different (P < 0.05) inactivation effects than other wavelength modules. For sliced cheeses, 4- to 5-log reductions occurred after treatment at 3 mJ/cm(2) for all three pathogens, with negligible generation of injured cells. | - |
dc.language | 영어 | - |
dc.publisher | American Society for Microbiology | - |
dc.title | Using UVC light-emitting diodes at wavelengths of 266 to 279 nanometers to inactivate foodborne pathogens and pasteurize sliced cheese | - |
dc.type | Article | - |
dc.identifier.doi | 10.1128/AEM.02092-15 | - |
dc.citation.journaltitle | Applied and Environmental Microbiology | - |
dc.identifier.wosid | 000366891200002 | - |
dc.identifier.scopusid | 2-s2.0-84953853678 | - |
dc.citation.endpage | 17 | - |
dc.citation.number | 1 | - |
dc.citation.startpage | 11 | - |
dc.citation.volume | 82 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Kim, Do-Kyun | - |
dc.contributor.affiliatedAuthor | Kang, Dong-Hyun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | LISTERIA-MONOCYTOGENES | - |
dc.subject.keywordPlus | WATER | - |
dc.subject.keywordPlus | MICROORGANISMS | - |
dc.subject.keywordPlus | TECHNOLOGY | - |
dc.subject.keywordPlus | SURFACE | - |
dc.subject.keywordPlus | O157H7 | - |
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