Calle Alexandra, Fernandez Mariana, Montoya Brayan, Schmidt Marcelo, Thompson Jonathan
School of Veterinary Medicine, Texas Tech University, 7671 Evans Dr, Amarillo, TX 79106, USA.
Escuela de Medicina Veterinaria, Universidad Nacional de Costa Rica, Lagunilla, Heredia 40101, Costa Rica.
Foods. 2021 Jun 24;10(7):1459. doi: 10.3390/foods10071459.
Ultraviolet (UV-C) light-emitting diode (LED) light at a wavelength of 250-280 nm was used to disinfect skinless chicken breast (CB), stainless steel (SS) and high-density polyethylene (HD) inoculated with . Irradiances of 2 mW/cm (50%) or 4 mW/cm (100%) were used to treat samples at different exposure times. Chicken samples had the lowest reduction with 1.02 and 1.78 Log CFU/cm ( ≤ 0.05) after 60 and 900 s, respectively at 50% irradiance. Higher reductions on CB were obtained with 100% illumination after 900 s (>3.0 Log CFU/cm). on SS was reduced by 1.97 and 3.48 Log CFU/cm after 60 s of treatment with 50% and 100% irradiance, respectively. HD showed a lower decrease of , but still statistically significant ( ≤ 0.05), with 1.25 and 1.77 Log CFU/cm destruction for 50 and 100% irradiance after 60 s, respectively. Longer exposure times of HD to UV-C yielded up to 99.999% (5.0 Log CFU/cm) reduction of with both irradiance levels. While UV-C LED treatment was found effective to control on chicken and food contact surfaces, we propose three mechanisms contributing to reduced efficacy of disinfection: bacterial aggregation, harboring in food and work surface pores and light absorption by fluids associated with CB.
采用波长为250 - 280 nm的紫外线（UV - C）发光二极管（LED）灯对接种了……的去皮鸡胸肉（CB）、不锈钢（SS）和高密度聚乙烯（HD）进行消毒。分别以2 mW/cm（50%）或4 mW/cm（100%）的辐照度在不同暴露时间处理样品。在50%辐照度下，鸡肉样品分别在60秒和900秒后，菌落形成单位（CFU）减少量最低，分别为1.02和1.78 Log CFU/cm²（P≤0.05）。在100%光照900秒后，鸡胸肉上获得了更高的菌落形成单位减少量（>3.0 Log CFU/cm²）。在50%和100%辐照度下分别处理60秒后，不锈钢上的菌落形成单位分别减少了1.97和3.48 Log CFU/cm²。高密度聚乙烯上的菌落形成单位减少量较低，但仍具有统计学意义（P≤0.05），在50%和100%辐照度下60秒后，分别有1.25和1.77 Log CFU/cm²的破坏。高密度聚乙烯对UV - C的暴露时间延长，在两种辐照度水平下均使菌落形成单位减少高达99.999%（5.0 Log CFU/cm²）。虽然发现UV - C LED处理对控制鸡肉和食品接触表面的……有效，但我们提出了三种导致消毒效果降低的机制：细菌聚集、隐匿于食品和工作表面孔隙以及与鸡胸肉相关的液体对光的吸收。
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