Simultaneous treatment with 222-nm KrCl excilamp and mild heating (EX-MH) at 45, 50 and 55 °C showed synergistic bactericidal effects on non-acid and acid adapted cells of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juice. In particular, acid-adapted pathogens exhibited increased resistance to EX-MH compared to pathogenic bacteria that were not acid-adapted. Also, elucidation of the synergistic bactericidal mechanism of EX-MH was performed through several assays and this mechanism was described as follows: (i) when KrCl excilamp (EX) and mild heating (MH) are applied simultaneously, MH reversibly inactivates the antioxidant enzyme, superoxide dismutase (SOD), thereby increasing accumulation of reactive oxygen species (ROS) generated by EX and thus inducing synergistic ROS generation, (ii) ROS production induces lipid peroxidation occurrence in the cell membrane, (iii) this lipid peroxidation occurrence in the cell membrane induces synergistic destruction of cell membrane, resulting in synergistic cell death. While EX-MH of 45, 50, or 55 °C reduced E. coli O157:H7 (the pathogen most resistant to EX-MH) in apple juice by 5-log, the qualities such as color (L*, a*, and b*), total phenolic compounds (TPC), and DPPH free radical scavenging activity of apple juice did not change significantly (P > 0.05). This study not only suggests the applicability of EX-MH to the apple juice industry, but also can be used as baseline data for future relevant research.

在45、50和55°C下同时使用222 nm KrCl激发电流和温和加热（EX-MH）进行的同时处理对大肠杆菌O157：H7和沙门氏菌的非酸和酸适应细胞具有协同杀菌作用苹果汁中的鼠伤寒。特别地，与未酸适应的病原细菌相比，酸适应的病原体对EX-MH的抵抗力增强。另外，通过几种试验阐明了EX-MH的协同杀菌机理，该机理描述如下：（i）当同时使用KrCl激发物（EX）和温和加热（MH）时，MH可逆地灭活抗氧化酶，超氧化物歧化酶（SOD），从而增加EX产生的活性氧（ROS）的积累，从而诱导协同ROS的产生，（ii）ROS的产生在细胞膜中诱导脂质过氧化，（iii）在细胞膜中发生脂质过氧化。细胞膜诱导细胞膜的协同破坏，导致协同细胞死亡。而EX-MH为45、50，苹果汁中的大肠杆菌O157：H7（对EX-MH最有抵抗力的病原体）按5个对数表示，其质量包括颜色（L *，a *和b *），总酚类化合物（TPC）和DPPH苹果汁中的自由基清除活性没有明显变化（P  > 0.05）。这项研究不仅表明EX-MH在苹果汁行业中的适用性，而且可以用作未来相关研究的基准数据。