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Application of a 222-nm krypton-chlorine excilamp to control foodborne pathogens on sliced cheese surfaces and characterization of the bactericidal mechanisms

Ha, Jae-Won ; Lee, Jae-Ik ; Kang, Dong-Hyun

International journal of food microbiology, 2017-02, Vol.243, p.96-102 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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Título:
Application of a 222-nm krypton-chlorine excilamp to control foodborne pathogens on sliced cheese surfaces and characterization of the bactericidal mechanisms
Autor: Ha, Jae-Won ; Lee, Jae-Ik ; Kang, Dong-Hyun
Assuntos: 222-nm ; 254-nm ; Bacteria ; Cheese ; Cheese - microbiology ; Chlorine ; Chlorine - chemistry ; Cold Temperature ; Colony Count, Microbial ; Dairy industry ; Dairy products ; Damage assessment ; Deactivation ; Disinfectants ; Disinfection - methods ; E coli ; Escherichia coli O157 - radiation effects ; Fluorescence ; Food ; Food irradiation ; Food Microbiology ; Foodborne pathogen ; Inactivation ; Irradiated ; Irradiation ; Krypton ; Krypton - chemistry ; Listeria ; Listeria monocytogenes ; Listeria monocytogenes - radiation effects ; Low temperature ; Membranes ; Mercury ; Microbial Viability - radiation effects ; Microbiology ; Pathogens ; Pressure ; Radiation ; Salmonella ; Salmonella typhimurium - radiation effects ; Selective media ; Sliced cheese ; Ultraviolet radiation ; Ultraviolet Rays ; UV-C irradiation
É parte de: International journal of food microbiology, 2017-02, Vol.243, p.96-102
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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Descrição: This study was conducted to investigate the basic spectral properties of a 222-nm krypton-chlorine (KrCl) excilamp and its inactivation efficacy against major foodborne pathogens on solid media, as well as on sliced cheese compared to a conventional 254-nm low-pressure mercury (LP Hg) lamp. Selective media and sliced cheese inoculated with Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes were irradiated with a KrCl excilamp and a LP Hg lamp at the same dose. The KrCl excilamp showed full radiant intensity from the outset at a wide range of working temperatures, especially at low temperatures of around 0 to 10°C. Irradiation with 222nm UV-C showed significantly (P<0.05) higher inactivation capacity against all three pathogens than 254-nm radiation on both media and sliced cheese surfaces without generating many sublethally injured cells which potentially could recover. The underlying inactivation mechanisms of 222-nm KrCl excilamp treatment were evaluated by fluorescent staining methods and damage to cellular membranes and intracellular enzyme inactivation were the primary factors contributing to the enhanced bactericidal effect. The results of this study suggest that a 222-nm UV-C surface disinfecting system can be applied as an alternative to conventional LP Hg lamp treatment by the dairy industry. •Conventional low-pressure UV-C germicidal lamps have potential limitations.•Prospects of 222-nm KrCl excilamp as an alternative surface disinfection method for sliced cheese were evaluated.•222-nm UV-C irradiation showed significantly higher inactivation capacity for some pathogens than 254-nm radiation.•The mechanisms of the enhanced lethal effect of KrCl excilamp treatment were elucidated.
Editor: Netherlands: Elsevier B.V
Idioma: Inglês

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Application of a 222-nm krypton-chlorine excilamp to control foodborne pathogens on sliced cheese surfaces and characterization of the bactericidal mechanisms

Ha, Jae-Won ; Lee, Jae-Ik ; Kang, Dong-Hyun

Netherlands: Elsevier B.V

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