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Antibacterial effect of 405±5nm light emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on the surface of fresh-cut mango and its influence on fruit quality.
Antibacterial effect of 405±5nm light emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on the surface of fresh-cut mango and its influence on fruit quality.
- Source :
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International journal of food microbiology [Int J Food Microbiol] 2017 Mar 06; Vol. 244, pp. 82-89. Date of Electronic Publication: 2016 Dec 30. - Publication Year :
- 2017
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Abstract
- To investigate a potential of 405±5nm light emitting diode (LED) as a novel technology for food preservation, the antibacterial effect of 405±5nm LED on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. on the surface of fresh-cut mango and its influence on fruit quality were evaluated at different storage temperatures. LED-illumination inactivated 1.0-1.6 logCFU/cm <superscript>2</superscript> of populations at 4 and 10°C for 36-48h (total dose, 2.6-3.5kJ/cm <superscript>2</superscript> ) regardless of bacterial species, while those on non-illuminated mange remained unchanged or slightly increased during storage. At 20°C for 24h (total dose, 1.7kJ/cm <superscript>2</superscript> ), non-illuminated E. coli O157:H7 and Salmonella gradually grew, whereas LED-illumination reduced 1.2 log of Salmonella and inhibited the growth of E. coli O157:H7. Unlike these, non-illuminated L. monocytogenes cells rapidly increased to 7.3 log, while illuminated cells reached 4.6 log, revealing that LED-illumination delayed their growth. There were no significant (P>0.05) differences in color, antioxidant capacity, ascorbic acid, β-carotene, and flavonoid between non-illuminated and illuminated cut mangoes, regardless of storage temperature. These results suggest that 405±5nm LEDs in combination with chilling temperatures could be applied to preserve fresh-cut fruits without deterioration of physicochemical quality of fruits at food establishments, minimizing the risk of foodborne disease.<br /> (Copyright © 2017 Elsevier B.V. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1879-3460
- Volume :
- 244
- Database :
- MEDLINE
- Journal :
- International journal of food microbiology
- Publication Type :
- Academic Journal
- Accession number :
- 28073081
- Full Text :
- https://doi.org/10.1016/j.ijfoodmicro.2016.12.023