Inactivation of Escherichia Coli and Salmonella Using 365 and 395 nm High Intensity Pulsed Light Emitting Diodes

摘要

High intensity pulsed light emitting diode (LED) treatment is a novel approach to inactivate foodborne pathogens. The objective of this study was to evaluate the antibacterial potential of high intensity 365 (UV-A) and 395 nm (NUV-Vis) LED treatments against and at high and low water activity (a ) conditions, and to understand the influence of different process parameters on their antibacterial efficacy. Bacteria at high (in phosphate buffer saline, PBS) and low a (a = 0.75) conditions were treated with both the LEDs with specific doses at a fixed distance from the LEDs. The 365 nm LED showed more effectiveness in reducing the dried bacteria compared to 395 nm LED. The dry showed more resistance to LED treatments compared to . The 365 and 395 nm LED treatments with ~658 J/cm dose resulted in reductions of 0.79 and 1.76 log CFU/g of , respectively, on 0.75 a pet foods. The LED treatments increased the surface temperature, resulting in water loss in the treated samples. This study showed that the dose, duration of light exposure, bacterial strain, and a played a major role in the antibacterial efficacy of the 365 and 395 nm LEDs.