Effects of UVC light‐emitting diodes on inactivation of Escherichia coli O157:H7 and quality attributes of fresh‐cut white pitaya

Zhai, Yuanzheng; Tian, Jiali; Ping, Ruonan; Yu, Xiao; Wang, Zhangcun; Shen, Ruiling

doi:10.1007/s11694-021-00816-x

Cited by 13 publications

(11 citation statements)

References 32 publications

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“…Food decontamination is another research interest for researchers applying UVC treatment [1,6,[62][63][64][65][66][67][68][69]. Food treatment against pathogens has been a well-established process since the advent of pasteurization, which is equivalent to a disinfection process once it leaves spores intact.…”

Section: Food Treatmentmentioning

confidence: 99%

“…The application of UVC to treat food gained traction in the last years because this method barely affects nutritional values or quality aspects of the food [62]. This concern seems crucial for some researchers, as they specifically evaluated possible changes in those parameters [63][64][65][66]68]. Interestingly, researchers have also compared different UVC irradiation types, either continuous or pulsed [14,60].…”

Section: Food Treatmentmentioning

confidence: 99%

“…To provide final users an idea of a broad range of applications, researchers have been using UVC treatment for various types of food. For example, fruits [64,65], vegetables [62,63], raw fish [68] and meat [62], cooking ingredients [67], ice [59], sausages [6], mushrooms [6] and cheese [1].…”

Section: Food Treatmentmentioning

confidence: 99%

“…Most studies provided decontamination effectiveness [62][63][64][65][66][67][68][69], two studies [1,6] reached disinfection levels, and one achieved sterilization [59]. Nevertheless, one must comprehend that such aggressive treatment as sterilization may significantly impact food nutritional values and quality in this type of application.…”

Section: Food Treatmentmentioning

confidence: 99%

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A Comprehensive Analysis of the UVC LEDs’ Applications and Decontamination Capability

et al. 2022

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The application of light-emitting diodes (LEDs) has been gaining popularity over the last decades. LEDs have advantages compared to traditional light sources in terms of lifecycle, robustness, compactness, flexibility, and the absence of non-hazardous material. Combining these advantages with the possibility of emitting Ultraviolet C (UVC) makes LEDs serious candidates for light sources in decontamination systems. Nevertheless, it is unclear if they present better decontamination effectiveness than traditional mercury vapor lamps. Hence, this research uses a systematic literature review (SLR) to enlighten three aspects: (1) UVC LEDs’ application according to the field, (2) UVC LEDs’ application in terms of different biological indicators, and (3) the decontamination effectiveness of UVC LEDs in comparison to conventional lamps. UVC LEDs have spread across multiple areas, ranging from health applications to wastewater or food decontamination. The UVC LEDs’ decontamination effectiveness is as good as mercury vapor lamps. In some cases, LEDs even provide better results than conventional mercury vapor lamps. However, the increase in the targets’ complexity (e.g., multilayers or thicker individual layers) may reduce the UVC decontamination efficacy. Therefore, UVC LEDs still require considerable optimization. These findings are stimulating for developing industrial or final users’ applications.

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Section: Food Treatmentmentioning

confidence: 99%

Section: Food Treatmentmentioning

confidence: 99%

Section: Food Treatmentmentioning

confidence: 99%

Section: Food Treatmentmentioning

confidence: 99%

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A Comprehensive Analysis of the UVC LEDs’ Applications and Decontamination Capability

et al. 2022

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“…Bhavya et al [ 5 ] found that blue light could inhibit the proliferation of Escherichia coli and Staphylococcus aureus , and effectively improved the antioxidant enzyme activity of freshly cut pineapple slices. Zhai et al [ 6 ] confirmed that UVC–LEDs could effectively sterilize Escherichia coli inoculated on freshly cut dragon fruit, while maintaining the quality of the freshly cut dragon fruit. Bian et al [ 7 ] agreed that red and blue LEDs scavenged free radicals by enhancing the antioxidant capacity of lettuce while reducing nitrate levels.…”

Section: Introductionmentioning

confidence: 99%

Study of Postharvest Quality and Antioxidant Capacity of Freshly Cut Amaranth after Blue LED Light Treatment

Jin

Ding

Xie

2021

Plants

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Freshly cut vegetables are susceptible to microbial contamination and oxidation during handling and storage. Hence, light-emitting diode technology can effectively inhibit microbial growth and improve antioxidant enzyme activity. In this paper, the freshly cut amaranth was treated with different intensities of blue light-emitting diode (LED460nm) over 12 days. Chlorophyll content, ascorbic acid content, antioxidant capacity, antioxidant enzymes activity, the changes in microbial count, and sensorial evaluation were measured to analyze the effects of LED treatment on the amaranth. Blue LED460nm light irradiation improved the vital signs of the samples and extended the shelf life by 2–3 days. The AsA–GSH cycle was effectively activated with the irradiation of 30 μmol/(m2·s) blue LED460nm light. According to the results, the LED460nm light could retard the growth of colonies and the main spoilage bacteria, Pseudomonas aeruginosa, of freshly cut amaranth.

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Minimizing Escherichia coli O157:H7 contamination in indoor farming: effects of cultivar type and ultra‐violet light quality

Kong,

Deering,

Nemali

2024

J Sci Food Agric

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BACKGROUNDBacterial contamination of produce is a concern in indoor farming due to close plant spacing, recycling irrigation, warm temperatures, and high relative humidity during production. Cultivars that inherently resist contamination and photo‐sanitization using ultraviolet (UV) radiation during the production phase can reduce bacterial contamination. However, there is limited information to support their use in indoor farming.RESULTSLettuce (Lactuca sativa) cultivars with varying plant architectures grown in a custom‐built indoor farm exhibited differences in E. coli O157:H7 survival after inoculation. The survival of E. coli O157:H7 was lowest in the leaf cultivar (open architecture) and highest in the romaine and oakleaf cultivars (compact architecture). Of the different UV wavelengths that were tested (UV‐A, UV‐A + B, UV‐A + C), UV A + C at an intensity of 54.5 μmol m−2 s−1 (with 3.5 μmol m−2 s−1 of UV‐C), provided for 15 min every day, was found to be most efficacious in reducing the E. coli O157:H7 survival on romaine lettuce with no negative effects on plant growth and quality.CONCLUSIONContamination of E. coli O157:H7 on lettuce plants can be reduced and the food safety levels in indoor farms can be increased by selecting cultivars with an open leaf architecture coupled with photo‐sanitization using low and frequent exposure to UV A + C radiation. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Effects of UVC light‐emitting diodes on inactivation of Escherichia coli O157:H7 and quality attributes of fresh‐cut white pitaya

Cited by 13 publications

References 32 publications

A Comprehensive Analysis of the UVC LEDs’ Applications and Decontamination Capability

A Comprehensive Analysis of the UVC LEDs’ Applications and Decontamination Capability

Study of Postharvest Quality and Antioxidant Capacity of Freshly Cut Amaranth after Blue LED Light Treatment

Minimizing Escherichia coli O157:H7 contamination in indoor farming: effects of cultivar type and ultra‐violet light quality

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