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

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• 作者：J. Stephen Guffey ; William C. Payne ; Susan D. Motts ; Pam Towery ; Todd Hobson ; Grafton Harrell ; Logan Meurer and Kristoffer Lancaster
• 刊名：Food Science & Nutrition
• 出版年：2016
• 出版时间：November 2016
• 年：2016
• 卷：4
• 期：6
• 页码：878-887
• 全文大小：308K
• ISSN：2048-7177

文摘

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/cm² was applied, in vitro. In the case of vegetables contaminated with Salmonella (cucumbers), 464 nm light was used at 6, 12, and 18 J/cm². 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/cm² 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/cm² 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.