Publications

Detailed Information

Fundamental characteristics of deep-UV light-emitting diodes and their application to control foodborne pathogens

DC Field Value Language
dc.contributor.authorShin, Joo-Yeon-
dc.contributor.authorKim, Soo-Ji-
dc.contributor.authorKim, Do-Kyun-
dc.contributor.authorKang, Dong-Hyun-
dc.date.accessioned2024-05-08T04:21:38Z-
dc.date.available2024-05-08T04:21:38Z-
dc.date.created2018-01-10-
dc.date.issued2016-01-
dc.identifier.citationApplied and Environmental Microbiology, Vol.82 No.1, pp.2-10-
dc.identifier.issn0099-2240-
dc.identifier.urihttps://hdl.handle.net/10371/201157-
dc.description.abstractLow-pressure mercury UV (LP-UV) lamps have long been used for bacterial inactivation, but due to certain disadvantages, such as the possibility of mercury leakage, deep-UV-C light-emitting diodes (DUV-LEDs) for disinfection have recently been of great interest as an alternative. Therefore, in this study, we examined the basic spectral properties of DUV-LEDs and the effects of UV-C irradiation for inactivating foodborne pathogens, including Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes, on solid media, as well as in water. As the temperature increased, DUV-LED light intensity decreased slightly, whereas LP-UV lamps showed increasing intensity until they reached a peak at around 30 degrees C. As the irradiation dosage and temperature increased, E.coli O157: H7 and S. Typhimurium experienced 5- to 6-log-unit reductions. L. monocytogenes was reduced by over 5 log units at a dose of 1.67 mJ/cm(2). At 90% relative humidity (RH), only E. coli O157:H7 experienced inactivation significantly greater than at 30 and 60% RH. In a water treatment study involving a continuous system, 6.38-, 5.81-, and 3.47-log-unit reductions were achieved in E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, at 0.5 liter per minute (LPM) and 200 mW output power. The results of this study suggest that the use of DUV-LEDs may compensate for the drawbacks of using LP-UV lamps to inactivate foodborne pathogens.-
dc.language영어-
dc.publisherAmerican Society for Microbiology-
dc.titleFundamental characteristics of deep-UV light-emitting diodes and their application to control foodborne pathogens-
dc.typeArticle-
dc.identifier.doi10.1128/AEM.01186-15-
dc.citation.journaltitleApplied and Environmental Microbiology-
dc.identifier.wosid000366891200001-
dc.identifier.scopusid2-s2.0-84953896679-
dc.citation.endpage10-
dc.citation.number1-
dc.citation.startpage2-
dc.citation.volume82-
dc.description.isOpenAccessN-
dc.contributor.affiliatedAuthorKim, Do-Kyun-
dc.contributor.affiliatedAuthorKang, Dong-Hyun-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.subject.keywordPlusESCHERICHIA-COLI-
dc.subject.keywordPlusWATER DISINFECTION-
dc.subject.keywordPlusLISTERIA-MONOCYTOGENES-
dc.subject.keywordPlusAPPLE JUICE-
dc.subject.keywordPlusULTRAVIOLET-LIGHT-
dc.subject.keywordPlusMEMBRANE DAMAGE-
dc.subject.keywordPlusUNITED-STATES-
dc.subject.keywordPlusC LIGHT-
dc.subject.keywordPlusINACTIVATION-
dc.subject.keywordPlusSALMONELLA-
Appears in Collections:
Files in This Item:
There are no files associated with this item.

Related Researcher

  • College of Human Ecology
  • Department of Food and Nutrition
Research Area Food Safety, UV LED, Water Disinfection

Altmetrics

Item View & Download Count

  • mendeley

Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.

Share