title: Kinetics of bacterial inactivation by 405nm and 520nm light emitting diodes and the role of endogenous coproporphyrin on bacterial susceptibility.
abstract: Photodynamic inactivation studies of microbial pathogens have focused on the use of an external photosensitizer or a precursor compound to eliminate bacteria. The present study investigated the inactivation kinetics of six bacterial pathogens by a 405nm light emitting diode (LED) without the addition of any external compound. The role of endogenous coproporphyrin on the bacterial susceptibility to LEDs was also examined. Pathogens were illuminated with LEDs at 25, 10 and 4°C for 9h and the inactivation curves were modeled using six different equations. Endogenous coproporphyrin was quantified using an HPLC system equipped with a fluorescence detector. At a dose of 306J/cm(2), the 405nm LED brought about 4.0, 2.1 and 1.9 log reductions in the populations of Staphylococcus aureus at 25, 10 and 4°C, respectively. At all three temperatures, the population of Bacillus cereus and Listeria monocytogenes reduced by approximately 2.3 and 1.9 log respectively. Salmonella Typhimurium and Escherichia coli O157:H7 showed moderate susceptibility to 405nm LED while Pseudomonas aeruginosa was most resistant. Of the six models tested, Hom model proved most suitable. This study demonstrated that 405nm LEDs can be useful in the inactivation of bacterial pathogens with the aid of endogenous coproporphyrin alone.
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors.forename: Amit
authors.initials: A
authors.lastname: Kumar
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors.forename: Vinayak
authors.initials: V
authors.lastname: Ghate
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors.forename: Min-Jeong
authors.initials: MJ
authors.lastname: Kim
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China.
authors.forename: Weibiao
authors.initials: W
authors.lastname: Zhou
authors.affiliation: Post-Harvest Technology Division, Technology & Industry Development Department, Agri-Food & Veterinary Authority of Singapore, 2 Perahu Road, Singapore 718915, Singapore.
authors.forename: Gek Hoon
authors.initials: GH
authors.lastname: Khoo
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China. Electronic address: chmyukhg@nus.edu.sg.
authors.forename: Hyun-Gyun
authors.initials: HG
authors.lastname: Yuk
mesh_terms: D001419:Bacteria / Q000166:cytology / Q000378:metabolism* / Q000528:radiation effects*; D003306:Coproporphyrins / Q000378:metabolism*; D007700:Kinetics; D008027:Light; D050296:Microbial Viability / Q000528:radiation effects*; D008954:Models, Biological; D012666:Semiconductors; D013696:Temperature
chemical_list: D003306:Coproporphyrins
keywords: Coproporphyrin; Foodborne pathogen; Inactivation kinetics; Light emitting diode