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Inactivation of Foodborne Pathogens on Stainless Steel Surfaces Using Ultraviolet Light-Emitting Diodes (UVC-LED) and
M A Santoyo-Gonzalez1, V M Zamora-Gasga1, U M López García1
1Tecnológico Nacional de México/Instituto Tecnológico de Tepic. Av. Tecnológico 2595, Fracc. Lagos del Country, Tepic, NA 63175, Mexico.
Abstract:
The inactivation of Listeria monocytogenes and Escherichia coli on stainless steel surfaces was evaluated using a combination of ultraviolet light-emitting diodes (UVC-LED) and ultrasonic aerosolization with generally recognized as safe (GRAS) agents: sodium hypochlorite (NaOCl), acetic acid (AA), and hydrogen peroxide (H2O2). Stainless steel coupons (2 cm in diameter) inoculated with 6-7 log CFU/coupons of both pathogens were used as bioindicators. Coupons were treated with: UVC-LED (275 nm) at 2 and 4 cm distance for 5, 10, and 15 min; ultrasonic aerosolization with NaOCl, AA, or H2O2 for 5, 10, and 15 min or with combinations of both technologies. Lethality, sublethal damage, and cell leakage were evaluated. Results showed that UVC-LED treatments were more effective at doses of 30.42 mJ/cm2 (shorter distance at 2 cm and longer exposure time 15 min), achieving significant reductions in L. monocytogenes (2.27 log CFU/coupon). The aerosolized GRAS agents were also effective, especially at the highest concentrations and longer exposure times, achieving complete inactivation of both bacteria. Combining UVC-LED (5, 10, 15 min) with 0.3% H2O2 aerosolization resulted in a more effective inactivation at lower doses, highlighting the potential of these combined technologies to improve food safety on food contact surfaces in the food industry.
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