Hur Minji, Diez-Gonzalez Francisco
Center for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia, USA.
Microbiol Spectr. 2025 Jul;13(7):e0009325. doi: 10.1128/spectrum.00093-25. Epub 2025 May 23.
Antimicrobial blue light (aBL; 405 nm) can reduce the viability of multiple bacteria, but there are few reports comparing the susceptibility of foodborne bacteria when exposed to similar conditions. This study was undertaken to evaluate the efficacy of aBL against foodborne pathogens and spoilage bacteria when treated in liquid media and on different surfaces. Cocktails of , , , , , , and were incubated in tryptic soy broth (TSB) and phosphate-buffered saline (PBS), as well as on stainless steel (SS) coupons, avocados, and cherry tomatoes as dried cells. Reductions in cell viability were determined after exposure to 405 nm aBL at two temperatures. aBL doses for liquid, SS coupons, and fruits were 1,512, 1,739, and 1,944 J/cm, respectively. Microbiological counts were determined using standard complex media, and Analysis of variance (ANOVA) was used to determine significant differences ( < 0.05). The viability of in PBS was reduced by more than 8 Log CFU/mL of aBL exposure, but the reduction of other bacteria was less than 4 Log CFU/mL. In TSB, more than 5 Log CFU/mL were inactivated in all genera. Reductions in viable and dried cells on SS coupons were less than 2 Log CFU/coupon. Treatment of cells on avocados resulted in small reductions of and (<1.5 Log CFU/skin spot) at 20°C compared to other species. These findings suggest that the susceptibility of different bacterial genera may be quite variable in response to aBL treatment, and these differences should be considered for potential applications.IMPORTANCEReady-to-eat (RTE) foods have been associated with multiple outbreaks caused by foodborne pathogens. While the safety of many RTE foods such as fresh produce relies on traditional cleaning and sanitation systems, they are often insufficient to keep bacteria off food-contact surfaces within the processing and packing environment. Antimicrobial blue light (aBL) in the range of 400-470 nm of wavelength may be a promising disinfectant alternative. However, more comprehensive studies are needed to better assess the effectiveness of aBL against a wide range of foodborne pathogens and spoilage. Such research could provide valuable insights into aBL's potential as a crucial tool for ensuring food safety.
抗菌蓝光（aBL；405纳米）可降低多种细菌的活力，但很少有报告比较食源性病原体在类似条件下的易感性。本研究旨在评估aBL在液体培养基和不同表面处理时对食源性病原体和腐败菌的效果。将 、 、 、 、 、 和 的菌悬液在胰蛋白胨大豆肉汤（TSB）、磷酸盐缓冲盐水（PBS）中培养，以及在不锈钢（SS）试片、牛油果和樱桃番茄表面以干燥菌细胞形式培养。在两个温度下暴露于405纳米aBL后测定细胞活力的降低情况。液体、SS试片和水果的aBL剂量分别为1512、1739和1944焦/平方厘米。使用标准复合培养基测定微生物数量，并使用方差分析（ANOVA）确定显著差异（P<0.05）。在PBS中， 的活力在aBL暴露后降低超过8个对数CFU/毫升，但其他细菌的降低幅度小于4个对数CFU/毫升。在TSB中，所有菌属的灭活量均超过5个对数CFU/毫升。SS试片上 和 干燥菌细胞的活菌数减少量小于2个对数CFU/试片。与其他菌种相比，在20°C下处理牛油果表面的细胞时， 和 的减少量较小（<1.5个对数CFU/果皮斑点）。这些发现表明，不同细菌属对aBL处理的易感性可能差异很大，在潜在应用中应考虑这些差异。重要性即食（RTE）食品与食源性病原体引起的多次疫情有关。虽然许多即食食品（如新鲜农产品）的安全性依赖于传统的清洁和卫生系统，但这些系统往往不足以防止加工和包装环境中食品接触表面的细菌滋生。波长在400 - 470纳米范围内的抗菌蓝光（aBL）可能是一种有前景的消毒替代方法。然而，需要更全面的研究来更好地评估aBL对多种食源性病原体和腐败菌的有效性。此类研究可为aBL作为确保食品安全的关键工具的潜力提供有价值的见解。
