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Antibacterial effect of 405±5nm light emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on the surface of fresh-cut mango and its influence on fruit quality
- Kim, Min-Jeong, Tang, Chee Hwa, Bang, Woo Suk, Yuk, Hyun-Gyun
- International journal of food microbiology 2017 v.244 pp. 82-89
- Escherichia coli O157, Listeria monocytogenes, Salmonella, antibacterial properties, antioxidant activity, ascorbic acid, beta-carotene, cold treatment, color, flavonoids, food preservation, food service, foodborne illness, fresh-cut produce, fruit quality, growth retardation, lighting, mange, mangoes, risk, storage temperature
- To investigate a potential of 405±5nm light emitting diode (LED) as a novel technology for food preservation, the antibacterial effect of 405±5nm LED on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. on the surface of fresh-cut mango and its influence on fruit quality were evaluated at different storage temperatures. LED-illumination inactivated 1.0–1.6 logCFU/cm2 of populations at 4 and 10°C for 36–48h (total dose, 2.6–3.5kJ/cm2) regardless of bacterial species, while those on non-illuminated mange remained unchanged or slightly increased during storage. At 20°C for 24h (total dose, 1.7kJ/cm2), non-illuminated E. coli O157:H7 and Salmonella gradually grew, whereas LED-illumination reduced 1.2 log of Salmonella and inhibited the growth of E. coli O157:H7. Unlike these, non-illuminated L. monocytogenes cells rapidly increased to 7.3 log, while illuminated cells reached 4.6 log, revealing that LED-illumination delayed their growth. There were no significant (P>0.05) differences in color, antioxidant capacity, ascorbic acid, β-carotene, and flavonoid between non-illuminated and illuminated cut mangoes, regardless of storage temperature. These results suggest that 405±5nm LEDs in combination with chilling temperatures could be applied to preserve fresh-cut fruits without deterioration of physicochemical quality of fruits at food establishments, minimizing the risk of foodborne disease.