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Bactericidal effect of 266 to 279nm wavelength UVC-LEDs for inactivation of Gram positive and Gram negative foodborne pathogenic bacteria and yeasts

Kim, Do-Kyun, Kim, Soo-Ji, Kang, Dong-Hyun
Food research international 2017 v.97 pp. 280-287
DNA damage, Escherichia coli O157, Gram-negative bacteria, Gram-positive bacteria, Listeria monocytogenes, Pichia membranifaciens, Saccharomyces pastorianus, Salmonella, Staphylococcus aureus, antibacterial properties, brewing industry, food pathogens, irradiation, lamps, membrane potential, mercury, propidium, spoilage, wavelengths, yeasts
Recently, UVC-LED technology has been validated as an alternative to irradiation with conventional mercury UV lamps. In this study, we sought to determine primary factors affecting reduction trends shown in several microorganisms. Four major foodborne pathogens (Escherichia coli O157:H7, Salmonella spp. Listeria monocytogenes, Staphylococcus aureus) and spoilage yeasts (Saccharomyces pastorianus, Pichia membranaefaciens), important to the brewing industry, were inoculated onto selective and non-selective media in order to investigate reduction tendencies at 4 different peak wavelengths (266 to 279nm). As irradiation dose increased, inactivation levels for every microorganism were enhanced, but there were different UV-sensitivities in Gram positive bacteria (GP), Gram negative bacteria (GN), and yeasts (Y). Loss of membrane integrity measured by propidium iodide (PI) increased as peak wavelength increased for every microorganism studied. Similar results were observed in membrane potential measured by DiBAC4(3). However, there were contrasting results which showed that greater DNA damage occurred at a lower peak wavelength as measured by Hoechst 33,258. The level of DNA damage was strongly related to trends of microbial inactivation. This study showed that even though membrane damage was present in every microorganism studied, DNA damage was the primary factor for inactivating microorganisms through UVC-LED treatment.