ID 109573
著者
粟飯原, 睦美 Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School 徳島大学 教育研究者総覧 KAKEN研究者をさがす
Lian, Xin Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
下畑, 隆明 Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School 徳島大学 教育研究者総覧 KAKEN研究者をさがす
上番増, 喬 Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School 徳島大学 教育研究者総覧 KAKEN研究者をさがす
馬渡, 一諭 Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School 徳島大学 教育研究者総覧 KAKEN研究者をさがす
ハラダ, ユミ Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School
芥川, 正武 Department of Electrical and Electronic Engineering, Institute of Socio- Techno Sciences, the University of Tokushima Graduate School 徳島大学 教育研究者総覧 KAKEN研究者をさがす
木内, 陽介 Department of Electrical and Electronic Engineering, Institute of Socio- Techno Sciences, the University of Tokushima Graduate School 徳島大学 教育研究者総覧 KAKEN研究者をさがす
髙橋, 章 Department of Preventive Environment and Nutrition, Institute of Health Biosciences, the University of Tokushima Graduate School 徳島大学 教育研究者総覧 KAKEN研究者をさがす
キーワード
UVA
LED
vegetable
surface sterilization
資料タイプ
学術雑誌論文
抄録
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.
掲載誌名
The journal of medical investigation : JMI
ISSN
13431420
cat書誌ID
AA11166929
61
3-4
開始ページ
285
終了ページ
290
並び順
285
発行日
2014-08
EDB ID
出版社版DOI
出版社版URL
フルテキストファイル
言語
eng
著者版フラグ
出版社版
部局
医学系
理工学系
生物資源系