title: Antibacterial effect of 405±5nm light emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on the surface of fresh-cut mango and its influence on fruit quality.
abstract: To investigate a potential of 405±5nm light emitting diode (LED) as a novel technology for food preservation, the antibacterial effect of 405±5nm LED on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. on the surface of fresh-cut mango and its influence on fruit quality were evaluated at different storage temperatures. LED-illumination inactivated 1.0-1.6 logCFU/cm2of populations at 4 and 10°C for 36-48h (total dose, 2.6-3.5kJ/cm2) regardless of bacterial species, while those on non-illuminated mange remained unchanged or slightly increased during storage. At 20°C for 24h (total dose, 1.7kJ/cm2), non-illuminated E. coli O157:H7 and Salmonella gradually grew, whereas LED-illumination reduced 1.2 log of Salmonella and inhibited the growth of E. coli O157:H7. Unlike these, non-illuminated L. monocytogenes cells rapidly increased to 7.3 log, while illuminated cells reached 4.6 log, revealing that LED-illumination delayed their growth. There were no significant (P>0.05) differences in color, antioxidant capacity, ascorbic acid, β-carotene, and flavonoid between non-illuminated and illuminated cut mangoes, regardless of storage temperature. These results suggest that 405±5nm LEDs in combination with chilling temperatures could be applied to preserve fresh-cut fruits without deterioration of physicochemical quality of fruits at food establishments, minimizing the risk of foodborne disease.
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, 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, Science Drive 4, 117543, Singapore.
authors.forename: Chee Hwa
authors.initials: CH
authors.lastname: Tang
authors.affiliation: Department of Food and Nutrition, Yeungnam University, 214-1 Dae-dong, Gyeongsan-si, Gyeongsangbuk-do 712749, South Korea.
authors.forename: Woo Suk
authors.initials: WS
authors.lastname: Bang
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 4, 117543, Singapore. Electronic address: chmyukhg@nus.edu.sg.
authors.forename: Hyun-Gyun
authors.initials: HG
authors.lastname: Yuk
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D003080:Cold Temperature; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000528:radiation effects*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000382:microbiology; D008027:Light; D008089:Listeria monocytogenes / Q000528:radiation effects*; D031022:Mangifera / Q000382:microbiology*; D012475:Salmonella / Q000528:radiation effects*
chemical_list: D000900:Anti-Bacterial Agents
keywords: 405nm light emitting diode; Foodborne pathogens; Mango; Photodynamic inactivation; Quality parameters