Inactivation of Salmonella on tainted foods: using blue light to disinfect cucumbers and processed meat products

摘要

Abstract Foodborne illness resulting from infectious organisms occurring in vegetables and processed meat is a serious health concern in the United States. Improved and cost-effective techniques for disinfection are needed. Visible light in the blue range (405 nm) was administered to processed meat that had been inoculated with Escherichia coli . One application of light energy at doses of 10, 30, 60, and 100 J/cm 2 was applied, in vitro. In the case of vegetables contaminated with Salmonella (cucumbers), 464 nm light was used at 6, 12, and 18 J/cm 2 . In both cases, after 20 hours of incubation, colony-forming units were counted and compared to controls to determine whether the light energy inhibited growth of E. coli or Salmonella . E. coli ?￠???? 405 nm light at doses of 30, 60, and 100 J/cm 2 were all effective inhibitors of the organism. Kill rates of 75.61 ?￠???? 96.34% were achieved. Salmonella ?￠???? 464 nm light at doses of 6, 12, and 18 J/cm 2 produced significant inactivation of the organism. Kill rates of 80.23?￠????100% were obtained. Blue light, delivered in the wavelength/dose combinations used in this study is an effective inhibitor of both E. coli and Salmonella on actual foodstuffs. Blue light should be considered as a potentially effective tool in the effort to protect humans from foodborne illnesses.