Bintsis Thomas, Litopoulou-Tzanetaki Evanthia, Robinson Richard K
Department of Food Science and Technology, The University of Reading, Reading, Berkshire, UK.
Laboratory of Food Microbiology and Hygiene, Aristotelian University of Thessaloniki, 540 06 Thessaloniki, Greece.
J Sci Food Agric. 2000 May 1;80(6):637-645. doi: 10.1002/(SICI)1097-0010(20000501)80:6<637::AID-JSFA603>3.0.CO;2-1.
Short-wave ultraviolet light (UVC, 254 nm) can reduce dramatically the microbial load in air or on hard surfaces free from food residues, and can eliminate pathogens from potable water filtered to remove organic residues and 'clumps' of bacteria. More recently, approval of the Food and Drug Administration (USA) has been sought for a system for the destruction of pathogenic bacteria in fruit juices using UVC, and the same approach could perhaps be applied to remove spoilage organisms from cider or wines. In contrast, long-wave UV light (UVA, >320 nm) has limited microbiocidal properties, and for practical applications its effectiveness has to be enhanced by the presence of photosensitive compounds (eg furocoumarins) that will diffuse into a microbial cell prior to irradiation. The penetration of UVA into water is better than that of UVC, and its bacteriocidal action in the presence of photosensitisers can be rapid. However, pure furocoumarins are expensive and their addition to foodstuffs might be questioned on safety grounds. © 2000 Society of Chemical Industry.
短波紫外线（UVC，254纳米）能大幅降低空气中或无食物残渣的坚硬表面上的微生物数量，还能从经过过滤以去除有机残渣和细菌“团块”的饮用水中消除病原体。最近，已寻求美国食品药品监督管理局批准一种使用UVC破坏果汁中病原菌的系统，同样的方法或许也可用于去除苹果酒或葡萄酒中的腐败微生物。相比之下，长波紫外线（UVA，>320纳米）的杀菌特性有限，在实际应用中，其有效性必须通过光敏化合物（如呋喃香豆素）的存在来增强，这些化合物会在照射前扩散到微生物细胞中。UVA在水中的穿透力优于UVC，并且在存在光敏剂的情况下其杀菌作用可能很快。然而，纯呋喃香豆素价格昂贵，出于安全考虑，向食品中添加它们可能会受到质疑。© 2000化学工业协会。
