Inactivation of foodborne pathogenic and spoilage micro-organisms using ultraviolet-A light in combination with ferulic acid

• DOI: 10.1111/lam.12701
• Publication Date: 2016-12-17T07:52:55Z
• Authors: A. Shirai; T. Watanabe; H. Matsuki
• Keywords: Pathogenic bacteria; Phytochemical; Human decontamination

Abstract The low energy of UV-A (315–400 nm) is insufficient for disinfection. To improve disinfection technology, we evaluated the effect ferulic acid (FA) addition on by light-emitting diode (LED) (350-385 against various food spoilers and pathogens (seven bacteria four fungi species). Photoantimicrobial assays were performed at FA concentrations below MIC. MIC isomerized FA, consisting 93% cis-form 7% trans-form, was very similar to that commercially available (trans-form). Irradiation with (1·0 J cm−2) in presence 100 mg l−1 resulted enhanced reducing all tested bacterial strains. A combination (10 1000 Saccharomyces cerevisiae one filamentous fungi. These results demonstrated a short-term application concentration yielded synergistic enhancement antimicrobial activity, especially bacteria. Significance Impact Study Microbial contamination most serious problems foods, fruit sugar thick juices. UV light suitable nonthermal decontamination products inactivating contaminating micro-organisms. However, exposure This study demonstrates LED (350–385 nm), which not hazardous human eyes skin, (FA), known phytochemical additive, provides activity foodborne pathogenic spoilage Therefore, treatment may be useful improvement technology prevent deterioration.