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KMID : 1134820150440111725
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 11 p.1725 ~ p.1732
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Bactericidal Effect of Pathogenic Bacteria on Acid Treatment Combined with Red, Green, and Blue LED Light at a Low Temperature Environment
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Do Jung-Sun
Jung Hyun-Jung
Bang Woo-Suk
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Abstract
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The bactericidal effects of 642, 521, and 461 nm LED were investigated on Escherichia coli O157:H7 and Staphylococcus aureus strains in TSB with pH 7.2, 4.0, and 3.5 for 10 h at 15°C. The bactericidal effect of 461 nm blue LED was the most pronounced compared to 642 nm and 521 nm LEDs at pH 3.5. When E. coli was exposed to pH 3.5 with 461 nm LED, populations of E. coli O157:H7 ATCC 43894 and 35150 decreased by 4 and 5 log CFU/mL for 2 h, respectively. Populations of E. coli ATCC 8739 decreased by 5 log CFU/mL for 2 h. Further, S. aureus ATCC 27664, 43300, and 19095 were inactivated by 4, 5 and 5 log CFU/mL for 2 h, respectively, at pH 3.5 with 461 nm LED. In conclusion, combined treatment with 461 nm LED and acidic conditions at low-temperature (15°C) showed the greatest antimicrobial effects. This study suggests that LEDs may be potentially used as a method to maintain the safety of the food preservation technology.
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KEYWORD
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light emitting diode (LED), acid environment, photosensitization, Escherichia coli, Staphylococcus aureus
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