Synergistic interaction of ultraviolet light and zinc oxide photosensitizer for enhanced microbial inactivation in simulated wash-water
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- 作者：Duygu Ercana ; Andrea Cossub ; Nitin Nitinb ; nnitin@ucdavis.edu" class="auth_mail" title="E-mail the corresponding author ; Rohan V. Tikekara ; rtikekar@umd.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Fresh produce ; Photodynamic inactivation ; Zinc oxide ; Ultraviolet light ; Cross-contamination ; Food safety
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：33
- 期：Complete
- 页码：240-250
- 全文大小：1295 K
文摘
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UV-A irradiated ZnO produced reactive oxygen species and caused damage to cell membranes.
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The synergistic process of 1 mM ZnO and 9.53 J/cm2 UV-A dose caused 6-log reductions in log-phase E.coli BL21.
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Stationary phase bacteria were more resistant with 3.5 log reductions against 1 mM ZnO and 9.53 J/cm2 UV-A dose.
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UV-A (9.53 J/cm2) irradiated 1 mM ZnO caused 6 PFU/mL reductions in T7 bacteriophage.
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Presence of organic load lowered bacterial and bacteriophage inactivation rate