Inactivation of Escherichia coli Population on Fruit Surfaces Using Ultraviolet-C Light: Influence of Fruit Surface Characteristics

Roopesh, M.S.; Lu, Xiaonan; Sablani, Shyam S.; Insan, Sunil Kumar; Adhikari, Achyut; Killinger, Karen; Rasco, Barbara; Dhingra, Amit; Bandyopadhyay, Amit; Annapure, Uday S.

doi:10.1007/s11947-012-0989-0

Cited by 49 publications

(38 citation statements)

References 59 publications

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“…A similar trend of smaller g s for more hydrophobic peach surfaces compared to pear surfaces was observed by Syamaladevi et al (2013). Strawberry surfaces exhibited greater spreading coefficient/wettability adhesion (W s ¼ À55.6 ± 11.4 mN/m and W a ¼ 90.2 ± 11.7 mN/m) than other selected fruits.…”

Section: Contact Angle and Surface Energysupporting

confidence: 77%

“…In our previous study (Syamaladevi et al, 2013), we found significant differences in the a and t R of UV-C inactivation of generic E. coli on peach surfaces compared to those on intact pear surfaces. This is attributed to the shielding of microorganisms against UV radiation by trichomes on peach surfaces (Syamaladevi et al, 2013).…”

Section: Resultsmentioning

confidence: 67%

“…This is attributed to the shielding of microorganisms against UV radiation by trichomes on peach surfaces (Syamaladevi et al, 2013). For all the selected surfaces, the b < 1 showing tailing (upward concavity) of the UV-C inactivation curves (Chen & Zhu, 2011).…”

Section: Resultsmentioning

confidence: 94%

“…1 and 2). Syamaladevi et al (2013) reported that the better shielding of conidia from UV-C radiation due to trichomes on peach surfaces reduces UV-C inactivation of E. coli compared to smoother pear surfaces.…”

Section: Influence Of Surface Properties On Uv-c Inactivation Kineticmentioning

confidence: 99%

“…More specifically, UV-C at 254 nm is a viable nonthermal alternative, approved by the Food and Drug Administration (US-FDA) for surface decontamination of foods (US-FDA, 2011). In our previous study, we observed that interactions between microorganisms and fruit surfaces affect the UV-C inactivation kinetics (Syamaladevi et al 2013). That study focused on inactivating generic Escherichia coli on two surfaces.…”

Section: Introductionmentioning

confidence: 99%

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Ultraviolet-C light inactivation of Penicillium expansum on fruit surfaces

et al. 2015

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Section: Contact Angle and Surface Energysupporting

confidence: 77%

Section: Resultsmentioning

confidence: 67%

Section: Resultsmentioning

confidence: 94%

Section: Influence Of Surface Properties On Uv-c Inactivation Kineticmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ultraviolet-C light inactivation of Penicillium expansum on fruit surfaces

et al. 2015

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Bactericidal effect of intense pulsed light on seeds without loss of viability

Kim

Shin

Cheigh

et al. 2018

Food Sci Biotechnol

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This study investigated the microbial inactivation effects of intense pulsed light (IPL) treatment as an alternative to chemical treatment for decontaminating the radish and pak choi seeds. The f R values (which indicate the resistance to IPL treatment) for radish and pak choi seeds were 24.50, 20.81 J/cm 2 , respectively. This resistance exhibited by seeds to IPL treatment is related to their surface roughness. Their Rq (the root-mean-square roughness), average surface roughness (Ra), and 10-point height roughness (Rz) values indicate that each crevice on a rough surface could shelter microorganisms from IPL. Viability tests of seeds exposed to IPL treatment indicated that the average germination rates of treated seeds exceeded 85% on day 3 of germination, which is considered as an acceptable criterion for germination. Also, on day 5 of germination the average shoot lengths of sprouts exposed to IPL did not differ significantly from those of untreated seeds.

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