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Description: Bacterial contamination is one of the major threats to food safety and quality. High intensity pulsed Ultraviolet-A (UV-A, 365 nm) and Near UV-Visible (NUV-Vis, 395 nm) Light Emitting Diode (LED) treatments are emerging approaches to improve the safety of food and bioproducts. We evaluated the effectiveness of high intensity pulsed UV-A and NUV-Vis LED treatments (100 Hz, 6 millisecond pulses) on the reduction of Escherichia coli AW1.7 cells. We also analyzed the synergistic antimicrobial efficacy of UV-A with riboflavin (Vitamin B2), as it exhibits antimicrobial properties upon UV activation. Cell counts of E. coli were reduced to levels below the detection limit (~8 log10 CFU/ml reduction) after Pulsed UV-A LED treatment with dosage of 78.165 J/cm2 during 30 minutes. A similar reduction in E. coli population was observed during Pulsed NUV-Vis LED treatment with dosage of 280 J/cm2 during 20 minutes. Temperature of the treatment surface was considerably increased from 23oC to 51.5oC during NUV-Vis LED treatment while a lower temperature increase to 30oC was observed during UV-A treatment. Addition of riboflavin at concentrations of 400

Keywords: Ultraviolet-A, food safety, microbial inactivation, Escherichia coli, NUV-Vis LED
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Date: 2017-08-07
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Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Poster Session

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Type: Text.Article
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Publication type: Technical conference
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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