| ID | 109573 |
| Author |
Aihara, Mutsumi
Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
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Lian, Xin
Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
Shimohata, Takaaki
Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
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Uebanso, Takashi
Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
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Mawatari, Kazuaki
Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
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Harada, Yumi
Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
Akutagawa, Masatake
Department of Electrical and Electronic Engineering, Institute of Socio- Techno Sciences, the University of Tokushima Graduate School
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Kinouchi, Yohsuke
Department of Electrical and Electronic Engineering, Institute of Socio- Techno Sciences, the University of Tokushima Graduate School
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Takahashi, Akira
Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
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| Keywords | UVA
LED
vegetable
surface sterilization
|
| Content Type |
Journal Article
|
| Description | 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 DH5α 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℃, 15℃, and 30℃. 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.
|
| Journal Title |
The journal of medical investigation : JMI
|
| ISSN | 13431420
|
| NCID | AA11166929
|
| Volume | 61
|
| Issue | 3-4
|
| Start Page | 285
|
| End Page | 290
|
| Sort Key | 285
|
| Published Date | 2014-08
|
| EDB ID | |
| DOI (Published Version) | |
| URL ( Publisher's Version ) | |
| FullText File | |
| language |
eng
|
| TextVersion |
Publisher
|
| departments |
Medical Sciences
Science and Technology
Bioscience and Bioindustry
|
