Study: LEDs kill foodborne pathogens in fresh-cut food
The team tested the light’s effects on pathogens Listeria monocytogenes, E. coli and Salmonella typhimurium under temperature and pH conditions associated with storage of food products. Assistant professor Yuk Hyun-Gyun, who led the team, said that they tested the lights on fresh-cut fruits, such as papaya and mango, as well as on orange juice.
“It is too early to say the results because the results are not published yet,” he said. “According to our preliminary study, though, the illumination of blue LEDs effectively kills (more than 90 percent of population) salmonella cells on fresh-cut fruits at chilling temperatures.”
However, Hyun-Gyun notes that at ambient temperatures, blue LEDs only retard the growth of bacteria on the surface. However, in orange juice, blue LED with an irradiance of 92 mW/cm2 killed more than 99.9 percent of the population of salmonella at chilling temperatures within a couple of hours.
The team continues testing the antibacterial effect of blue LEDs (405 and 460 nm) with fresh-cut fruits. In addition, they have also tested the effects of other LEDs – blue, green and red – on physiochemical and nutritional quality changes of spinach and lettuce.
Source: produceprocessing.net
