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Microbial Inactivation on a Processed Cheese Surface by UV-A Light
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-02-16 , DOI: 10.1021/acsfoodscitech.0c00130 Bryce R. Hales 1 , Luis J. Bastarrachea 1
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-02-16 , DOI: 10.1021/acsfoodscitech.0c00130 Bryce R. Hales 1 , Luis J. Bastarrachea 1
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Ultraviolet (UV) light has exhibited antimicrobial effects, with recent studies looking at UV-A light in particular. The objective of this study was to determine the antimicrobial mechanism and microbial inactivation kinetics of UV-A light on processed cheese. Processed cheese was inoculated with Escherichia coli K12 and Listeria innocua to yield a final concentration of ∼5 log[colony-forming units (CFU)/g] and then exposed to UV-A light for 0–60 min to determine the kinetics of microbial inactivation. The experimental data were fitted with the Weibull model of inactivation kinetics. To achieve an ∼6 log(CFU/g) decrease, UV-A light exposure for ∼70 min was required for E. coli K12 and ∼130 min for L. innocua L2. The processed cheese was analyzed using infrared spectroscopy after UV-A exposure for 0 and 60 min and showed no apparent changes in the surface chemistry. A decrease in the moisture content was noted, which caused an increase in the concentration of lipids on the surface. A statistically significant (P < 0.05) effect was observed in the color of the cheese after UV-A light exposure for 60 min. The effect of UV-A light exposure on the oxidative stress and membrane damage of both bacteria was analyzed through fluorometric techniques. A significant (P < 0.05) increase in oxidative stress and membrane damage was observed for both bacteria, which was more pronounced for E. coli K12. Our findings suggest the UV-A light could prove to be a suitable alternative for surface decontamination of dairy products.
中文翻译：
UV-A光对加工奶酪表面上的微生物进行灭活
紫外线（UV）表现出抗菌作用，最近的研究尤其关注UV-A光。这项研究的目的是确定UV-A光对加工奶酪的抗菌机理和微生物灭活动力学。将加工过的奶酪分别接种大肠杆菌K12和无病李斯特菌，使最终浓度达到约5 log [菌落形成单位（CFU）/ g]，然后在UV-A光下照射0-60分钟，以确定微生物的动力学灭活。实验数据符合灭活动力学的威布尔模型。为了使〜6 log（CFU / g）降低，大肠杆菌K12需要约70分钟的UV-A曝光，而无毒李斯特菌则需要约130分钟的UV-A曝光。L2。UV-A暴露0分钟和60分钟后，使用红外光谱对加工过的奶酪进行分析，结果表明表面化学性质没有明显变化。注意到水分含量降低，这导致表面上脂质的浓度增加。在紫外线-A照射60分钟后，观察到奶酪的颜色具有统计学意义（P <0.05）。通过荧光技术分析了UV-A暴露于紫外线对两种细菌的氧化应激和膜损伤的影响。两种细菌的氧化应激和膜损伤均显着（P <0.05）增加，对于大肠杆菌更明显K12。我们的发现表明，UV-A光可能被证明是乳制品表面净化的合适替代品。
更新日期：2021-04-23
中文翻译：
UV-A光对加工奶酪表面上的微生物进行灭活
紫外线（UV）表现出抗菌作用，最近的研究尤其关注UV-A光。这项研究的目的是确定UV-A光对加工奶酪的抗菌机理和微生物灭活动力学。将加工过的奶酪分别接种大肠杆菌K12和无病李斯特菌，使最终浓度达到约5 log [菌落形成单位（CFU）/ g]，然后在UV-A光下照射0-60分钟，以确定微生物的动力学灭活。实验数据符合灭活动力学的威布尔模型。为了使〜6 log（CFU / g）降低，大肠杆菌K12需要约70分钟的UV-A曝光，而无毒李斯特菌则需要约130分钟的UV-A曝光。L2。UV-A暴露0分钟和60分钟后，使用红外光谱对加工过的奶酪进行分析，结果表明表面化学性质没有明显变化。注意到水分含量降低，这导致表面上脂质的浓度增加。在紫外线-A照射60分钟后，观察到奶酪的颜色具有统计学意义（P <0.05）。通过荧光技术分析了UV-A暴露于紫外线对两种细菌的氧化应激和膜损伤的影响。两种细菌的氧化应激和膜损伤均显着（P <0.05）增加，对于大肠杆菌更明显K12。我们的发现表明，UV-A光可能被证明是乳制品表面净化的合适替代品。
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