Vegetable Surface Sterilization System Using UVA LightEmitting Diodes

被引：19

作者：

Aihara, Mutsumi ^{[1
]}

Lian, Xin ^{[1
]}

Shimohata, Takaaki ^{[1
]}

Uebanso, Takashi ^{[1
]}

Mawatari, Kazuaki ^{[1
]}

Harada, Yumi ^{[1
]}

Akutagawa, Masatake ^{[2
]}

Kinouchi, Yohsuke ^{[2
]}

Takahashi, Akira ^{[1
]}

机构：

[1] Univ Tokushima, Grad Sch, Inst Hlth Biosci, Dept Prevent Environm & Nutr, 3-18-15 Kuramotocho, Tokushima, Tokushima 7708503, Japan

[2] Univ Tokushima, Grad Sch, Inst Socio Techno Sci, Dept Elect & Elect Engn, Tokushima, Japan

来源：

JOURNAL OF MEDICAL INVESTIGATION | 2014年 / 61卷 / 3-4期

基金：

日本科学技术振兴机构;

关键词：

UVA; LED; vegetable; surface sterilization;

D O I：

10.2152/jmi.61.285

中图分类号：

R-3 [医学研究方法]; R3 [基础医学];

学科分类号：

1001 ;

摘要：

Surface sterilization of fresh produce has been needed in the food manufacturing/processing industry. Here we report a UVA-LED (Ultra Violet A-Light Emitting Diode) system for surface sterilization that is safe, efficacious, low cost, and apparently harmless to fresh produce. To test the system, Escherichia coli strain DH5 alpha was spot-inoculated onto vegetable tissues, and treated under UVA-LED. Tissues were homogenized and bacteria quantified by colony-forming assay. Possible effects of UVA-LED on vegetable quality were evaluated by HPLC. Tissue weight changes were checked after treatment at 4 degrees C, 15 degrees C, and 30 degrees C. Bacterial inactivation by UVA-LED radiation was observed after a 10 min treatment and increased with increasing time of irradiation. The log survival ratio reached -3.23 after a 90 min treatment. Bacterial cells surviving treatment grew slowly compared to non-irradiated control cells. Cabbage tissue lost weight over time after treatment, and weight loss increased with increasing incubation temperature, but there was no difference between losses by UVA-LED treated and control tissues at any temperature tested. In addition, no differences of Vitamin C content in cabbage tissue were detected by HPLC after UVA-LED treatment. These results suggest that UVA-LED treatment has great potential for vegetable surface sterilization in the food manufacturing/processing industry.

引用

页码：285 / 290

页数：6

共 18 条

[1] Reduction of Escherichia coli on Surfaces of Utensils and Development of a Predictive Model as a Function of Concentration and Exposure Time of Chlorine [J].