title: Inhibitory effects of UV treatment and a combination of UV and dry heat against pathogens on stainless steel and polypropylene surfaces.
abstract: Pathogens that contaminate the surfaces of food utensils may contribute to the occurrence of foodborne disease outbreaks. We investigated the efficacy of UV treatment combined with dry heat (50 °C) for inhibiting 5 foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus) on stainless steel and polypropylene surfaces in this study. We inoculated substrates with each of the 5 foodborne pathogens cultured on agar surface and then UV treatment alone or a combination of both UV and dry heat (50 °C) was applied for 30 min, 1 h, 2 h, and 3 h. The initial populations of the 5 pathogens before treatment were 8.02 to 9.18 and 8.73 to 9.16 log₁₀ CFU/coupon on the surfaces of stainless steel and polypropylene coupons, respectively. UV treatments for 3 h significantly inhibited S. Typhimurium, L. monocytogenes, and S. aureus on the stainless steel by 3.06, 2.18, and 2.70 log₁₀ CFU/coupon, and S. aureus on the polypropylene by 3.11 log₁₀ CFU/coupon, respectively. The inhibitory effects of the combined UV and dry heat treatment (50 °C) increased as treatment time increased, yielding significant reductions in all samples treated for 3 h, with the exception of S. aureus on polypropylene. The reduction level of E. coli O157:H7 treated for 3 h on the surface of stainless steel and polypropylene treated was approximately 6.00 log₁₀ CFU/coupon. These results indicate that combined UV and dry heat (50 °C) treatments may be effective for controlling microbial contamination on utensils and cooking equipment surfaces as well as in other related environments.
authors: School of Food Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi-do, South Korea.
authors: Young-Min
authors: YM
authors: Bae
authors: Sun-Young
authors: SY
authors: Lee
mesh_terms: D018441:Biofilms / Q000528:radiation effects; D003297:Cooking and Eating Utensils; D004203:Disinfection / Q000379:methods*; D004866:Equipment Contamination / Q000517:prevention & control; D019453:Escherichia coli O157 / Q000528:radiation effects; D005517:Foodborne Diseases / Q000517:prevention & control*; D006090:Gram-Negative Bacteria / Q000302:isolation & purification / Q000502:physiology / Q000528:radiation effects*; D006094:Gram-Positive Bacteria / Q000302:isolation & purification / Q000502:physiology / Q000528:radiation effects*; D006358:Hot Temperature; D008089:Listeria monocytogenes / Q000528:radiation effects; D050296:Microbial Viability; D011126:Polypropylenes; D011550:Pseudomonas aeruginosa / Q000528:radiation effects; D012486:Salmonella typhimurium / Q000528:radiation effects; D013193:Stainless Steel; D013211:Staphylococcus aureus / Q000528:radiation effects; D013997:Time Factors; D014466:Ultraviolet Rays
chemical_list: D011126:Polypropylenes; D013193:Stainless Steel