Current challenges in the application of the UV-LED technology for food decontamination

被引：31

作者：

Soro, Arturo B. ^{[1
,2
]}

Shokri, Sajad ^{[3
]}

Nicolau-Lapena, Iolanda ^{[4
]}

Ekhlas, Daniel ^{[1
,2
]}

Burgess, Catherine M. ^{[1
]}

Whyte, Paul ^{[2
]}

Bolton, Declan J. ^{[1
]}

Bourke, Paula ^{[3
]}

Tiwari, Brijesh K. ^{[1
]}

机构：

[1] Teagasc Ashtown Food Res Ctr, Dublin D15 DY05, Ireland

[2] Univ Coll Dublin, UCD Sch Vet Med, Dublin D04 V1W8, Ireland

[3] Univ Coll Dublin, UCD Sch Biosyst & Food Engn, Dublin D04 V1W8, Ireland

[4] Univ Lleida, CERCA Ctr, AGROTECNIO, Food Technol Dept, Rovira Roure 191, Lleida 25198, Spain

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2023年 / 131卷

关键词：

Ultraviolet light; Stress response; DNA repair; Microorganisms; Food quality; Food safety; ESCHERICHIA-COLI; ANTIBIOTIC-RESISTANCE; DISINFECTION PERFORMANCE; FOODBORNE PATHOGENS; WATER DISINFECTION; PRESSURE UV; DNA-DAMAGE; C LIGHT; INACTIVATION; CHLORINE;

D O I：

10.1016/j.tifs.2022.12.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Background: Different strategies have been developed over the years to improve the safety of foods without compromising on their quality. Ultraviolet (UV) light has shown potential to meet these expectations. However, due to environmental and safety concerns regarding the use of UV mercury lamps, UV-light emitting diode (LED) devices have emerged more recently, which may be more suited to applications in the food industry. Thus, further evaluation of UV-LED technology is required.Scope and approach: In this review, challenges involving the application of UV-LED technology as a disinfection strategy in the food chain are described. Stress-related mechanisms induced by UV light exposure in microorganisms and their potential consequences are reviewed. Moreover, other future challenges associated with the inactivation of foodborne pathogens and spoilage microorganisms are considered, together with the impact of the application of UV-LED technology on the quality of food.Key findings and conclusions: UV-LEDs have been shown to inactivate a wide range of foodborne pathogens and spoilage microorganisms. However, there are limited studies assessing the effectiveness of UV-LED on products to enhance food safety. Additionally, further studies are required to explore the impact of sublethal exposure to UV LEDs and the potential consequences of UV-LED exposure in different microorganisms at various wavelengths. Furthermore, UV-LEDs can negatively affect some physicochemical attributes of food. Thus, more attention should be paid to the underlying mechanism of quality changes induced by UV-LEDs.

引用

页码：264 / 276

页数：13