title: Fundamental Characteristics of Deep-UV Light-Emitting Diodes and Their Application To Control Foodborne Pathogens.
abstract: Low-pressure mercury UV (LP-UV) lamps have long been used for bacterial inactivation, but due to certain disadvantages, such as the possibility of mercury leakage, deep-UV-C light-emitting diodes (DUV-LEDs) for disinfection have recently been of great interest as an alternative. Therefore, in this study, we examined the basic spectral properties of DUV-LEDs and the effects of UV-C irradiation for inactivating foodborne pathogens, including Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes, on solid media, as well as in water. As the temperature increased, DUV-LED light intensity decreased slightly, whereas LP-UV lamps showed increasing intensity until they reached a peak at around 30°C. As the irradiation dosage and temperature increased, E. coli O157:H7 and S. Typhimurium experienced 5- to 6-log-unit reductions. L. monocytogenes was reduced by over 5 log units at a dose of 1.67 mJ/cm(2). At 90% relative humidity (RH), only E. coli O157:H7 experienced inactivation significantly greater than at 30 and 60% RH. In a water treatment study involving a continuous system, 6.38-, 5.81-, and 3.47-log-unit reductions were achieved in E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, at 0.5 liter per minute (LPM) and 200 mW output power. The results of this study suggest that the use of DUV-LEDs may compensate for the drawbacks of using LP-UV lamps to inactivate foodborne pathogens.
authors.affiliation: Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea.
authors.forename: Joo-Yeon
authors.initials: JY
authors.lastname: Shin
authors.affiliation: Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea.
authors.forename: Soo-Ji
authors.initials: SJ
authors.lastname: Kim
authors.affiliation: Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea.
authors.forename: Do-Kyun
authors.initials: DK
authors.lastname: Kim
authors.affiliation: Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, Republic of Korea Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, Republic of Korea kang7820@snu.ac.kr.
authors.forename: Dong-Hyun
authors.initials: DH
authors.lastname: Kang
mesh_terms: D019453:Escherichia coli O157 / Q000254:growth & development / Q000528:radiation effects*; D005506:Food Contamination / Q000517:prevention & control; D005514:Food Irradiation / Q000295:instrumentation / Q000379:methods*; D005516:Food Microbiology; D008089:Listeria monocytogenes / Q000254:growth & development / Q000528:radiation effects*; D050296:Microbial Viability / Q000528:radiation effects; D012486:Salmonella typhimurium / Q000254:growth & development / Q000528:radiation effects*; D013696:Temperature; D014466:Ultraviolet Rays