Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus by sequential light-emitting diodes (LEDs) treatment at 365 nm and 420 nm.

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  • Author(s): Xiao J;Xiao J; Zhang H; Zhang H
  • Source:
    Food research international (Ottawa, Ont.) [Food Res Int] 2025 Jan; Vol. 199, pp. 115352. Date of Electronic Publication: 2024 Nov 19.
  • Publication Type:
    Journal Article
  • Language:
    English
  • Additional Information
    • Source:
      Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
    • Publication Information:
      Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
    • Subject Terms:
      Listeria monocytogenes*/radiation effects ; Listeria monocytogenes*/growth & development ; Listeria monocytogenes*/drug effects ; Staphylococcus aureus*/radiation effects ; Staphylococcus aureus*/drug effects ; Staphylococcus aureus*/growth & development ; Food Microbiology* ; Escherichia coli O157*/radiation effects ; Escherichia coli O157*/drug effects ; Escherichia coli O157*/growth & development ; Colony Count, Microbial* ; Light*; Food Irradiation/methods ; Microbial Viability/radiation effects ; Reactive Oxygen Species/metabolism ; Food Handling/methods ; Ultraviolet Rays
    • Abstract:
      Frequent outbreaks caused by foodborne pathogens pose long-term risks to consumer health. To proactively reduce the load of pathogenic bacteria during food processing, a novel light-based antibacterial approach was developed by sequential application of 365 nm and 420 nm light-emitting diodes (LEDs). Results demonstrated that after treatment with 365 nm (480 J/cm 2 ) followed by 420 nm (307.2 J/cm 2 ), the reduction of Listeria monocytogenes reached 4.05 ± 0.31 log CFU/mL, significantly higher (an additional 1.8 log CFU/mL, P < 0.05) than cumulative reductions achieved by each 365 nm (2.25 ± 0.92 log CFU/mL) and 420 nm (0.02 ± 0.15 log CFU/mL) treatments. Further analysis revealed that the enhancement in bacterial reduction achieved through the sequential treatment with 365 nm and 420 nm was primarily driven by the exposure time to 365 nm. The inactivation mechanisms were investigated, considering possible photothermal, physical, and oxidative effects. Findings showed that the antibacterial effect of sequential treatment was mainly ascribed to intracellular oxidation generated by reactive oxidative species (ROS), namely hydrogen peroxide and superoxide anion. The antibacterial mechanism of two LEDs may result from the sensitization of bacterial cells to excessive ROS, as evidenced by fluorescent intensity measurements and chemical scavenger assays. This research provides new insight for improving the efficacy of UVA and blue light treatment to control food contamination by Listeria.
      Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
      (Copyright © 2024 Elsevier Ltd. All rights reserved.)
    • Contributed Indexing:
      Keywords: Blue light; Decontamination; Listeria monocytogenes; Reactive oxidative species; UVA
    • Accession Number:
      0 (Reactive Oxygen Species)
    • Publication Date:
      Date Created: 20241210 Date Completed: 20241210 Latest Revision: 20241210
    • Publication Date:
      20241211
    • Accession Number:
      10.1016/j.foodres.2024.115352
    • Accession Number:
      39658156