Inactivation of Listeria monocytogenes and Salmonella spp. on cantaloupe rinds by blue light emitting diodes (LEDs)

Food Microbiology
Sherrill Wesley JosewinHyun-Gyun Yuk

Abstract

This study evaluated the potential of blue light-emitting diodes (LED) of wavelength 405 and 460 nm in combination with sodium chlorophyllin to inactivate Listeria monocytogenes and Salmonella spp. on cantaloupe rind. A cocktail culture of L. monocytogenes or Salmonella spp. strains was surface inoculated onto cantaloupe rinds to reach a final concentration of 4 log CFU/cm2 and dip-treated in a 100 μM sodium copper chlorophyllin solution. The cantaloupe samples were then exposed to 405 or 460 nm LEDs at a total dose of 1210 J/cm2 and 5356 J/cm2, respectively, at 4 and 20 °C. Results showed that the antibacterial efficacy against both pathogens on cantaloupe rinds between LED alone and LED with the chlorophyllin were statistically similar with bacterial inactivation ranging from 1.1 to 3 log CFU/cm2 in most of the cases or the difference was only minimal. A similar inactivation of 3 log CFU/cm2 was obtained in the case of L. monocytogenes and Salmonella spp. when illuminated by 405 nm LEDs while the inactivation of L. monocytogenes was higher than Salmonella spp. when illuminated by 460 nm LED. The δ value, a modified Weibull model parameter defined as the time (h) taken to reduce the bacterial population by 90%, was computed to...Continue Reading

Citations

Oct 3, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Cynthia S A CairesAnderson R L Caires
May 28, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Yuchen Zhang, Jing Xie
Jun 1, 2021·Food Research International·Marco CossuAndrea Cossu
Jul 9, 2021·Journal of Photochemistry and Photobiology. B, Biology·Pimonpan PhasupanLoc Thai Nguyen

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