过氧乙酸
单核细胞增生李斯特菌
化学
微生物学
大肠杆菌
水消毒
食品科学
细菌
过氧化氢
生物
生物化学
基因
遗传学
环境科学
水资源管理
作者
Minjung Shin,Gyumi Na,Jun‐Won Kang,Dong‐Hyun Kang
标识
DOI:10.1016/j.ijfoodmicro.2023.110519
摘要
In this study, a combined treatment of peracetic acid (PAA) and 280 nm Ultraviolet-C (UVC) – Light emitting diode (LED) was applied for inactivating foodborne pathogens in water and apples. The combined treatment of PAA (50 ppm) and UVC-LED showed synergistic inactivation effects against Escherichia coli O157:H7 and Listeria monocytogenes in water. In mechanism analysis, PAA/UVC-LED treatment induced more lipid peroxidation, intracellular ROS, membrane, and DNA damage than a single treatment. Among them, membrane damage was the main synergistic inactivation mechanism of combination treatment. Cell rupture and shrink of both pathogens after PAA/UVC-LED treatment were also identified through scanning electron microscope (SEM) analysis. To examine inactivation of pathogens on the surface of apples by PAA, UVC-LED, and their combined treatment, a washing system (WS) was developed and used. Through applying the WS, PAA/UVC-LED treatment effectively inactivated two pathogens in washing solution and on the surface of apples below the detection limit (3.30 log CFU/2000 mL and 2.0 log CFU/apple) within 5 min. In addition, there was no significant difference in color or firmness of apples after PAA/UVC-LED treatment (p > 0.05).
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