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International journal of food microbiology v.243, 2017년, pp.96 - 102   SCI SCIE
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Application of a 222-nm krypton-chlorine excilamp to control foodborne pathogens on sliced cheese surfaces and characterization of the bactericidal mechanisms

Ha, Jae-Won (Department of Food and Biotechnology, College of Engineering, Food & Bio-industry Research Center, Hankyong National University, Anseong-si 17579, South Korea ); Lee, Jae-Ik (Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Institute of GreenBio Science & Technology, Seoul National University, Seoul 08826, South Korea ); Kang, Dong-Hyun (Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Institute of GreenBio Science & Technology, Seoul National University, Seoul 08826, South Korea );
  • 초록  

    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.


  • 주제어

    UV-C irradiation .   222-nm .   254-nm .   Sliced cheese .   Foodborne pathogen.  

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