Application of a 222-nm krypton-chlorine excilamp to control foodborne pathogens on sliced cheese surfaces and characterization of the bactericidal mechanisms
Abstract This study was conducted to investigate the basic spectral properties of a 222-nm krypton-chlorine (KrCl) excilamp and its inactivation efficacy against major foodborne pathogens on solid media, as well as on sliced cheese compared to a conventional 254-nm low-pressure mercury (LP Hg) lamp. Selective media and sliced cheese inoculated with Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes were irradiated with a KrCl excilamp and a LP Hg lamp at the same dose. The KrCl excilamp showed full radiant intensity from the outset at a wide range of working temperatures, especially at low temperatures of around 0 to 10°C. Irradiation with 222nm UV-C showed significantly ( P Highlights Conventional low-pressure UV-C germicidal lamps have potential limitations. Prospects of 222-nm KrCl excilamp as an alternative surface disinfection method for sliced cheese were evaluated. 222-nm UV-C irradiation showed significantly higher inactivation capacity for some pathogens than 254-nm radiation. The mechanisms of the enhanced lethal effect of KrCl excilamp treatment were elucidated.
- 원문이 없습니다.
- DOI : http://dx.doi.org/10.1016/j.ijfoodmicro.2016.12.005
- Elsevier : 저널> 권호 > 논문
NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.
- 이 논문과 함께 출판된 논문 + 더보기