Effects of ultraviolet light and curcumin-mediated photodynamic inactivation on microbiological food safety: A study in meat and fruit
Effects of ultraviolet light and curcumin-mediated photodynamic inactivation on microbiological food safety: A study in meat and fruit
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DOI：
10.1016/j.pdpdt.2020.101678
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发表时间：
2020-06-01
影响因子：
3.3
通讯作者：
Bagnato, Vanderlei Salvador
中科院分区：
文献类型：
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作者：
Correa, Thaila Quatrini;Blanco, Kate Cristina;Bagnato, Vanderlei Salvador
背景：世界上每年大约有三分之一的粮食被浪费掉。污染会在整个供应链中造成重大的食品损失，包括收获、加工、储存和运输给消费者。本研究评价了紫外线C（UV-C）光和姜黄素介导的光动力学灭活（PDI）对肉类和水果的去污作用。方法：对大肠杆菌污染的食品切屑进行检测。杆菌或s对金黄色葡萄球菌进行光子处理。对于UV-C，样品用UV-C灯（254 nm）照射0、1、2、3、4、5和10分钟。对于PDI，样品用40和80 μ M姜黄素孵育，并用450 nm以5、10和15 J/cm（2）的光剂量照射。通过计数菌落形成单位（CFU）进行微生物分析。结果：UV-C照射可使E.在暴露5分钟后，牛肉中的大肠杆菌减少了（1.0 +/- 0.2）log（10）CFU/mL。在鸡肉和猪肉中，E.在照射4和10分钟后，大肠杆菌分别减少了（1.6 +/-0.7）log（10）CFU/mL和（1.6 +/-0.4）log（10）CFU/mL。在苹果中，在UV-C照射5和10分钟后，分别减少了（3.2 +/- 0.4）和（3.8 +/- 0.2）log（10）CFU/mL。PDI（40 μ M，15J/cm（2））使S.在牛肉、鸡肉和猪肉样品中，金黄色葡萄球菌分别降低了（1.5 +/-0.2）、（1.4 +/- 0.2）和（0.6 +/- 0.4）log（10）CFU/mL。在苹果中，使用80 μ m和10 J/cm（2）时，最大的减少为（2.0 +/-0.4）log（10）CFU/mL。结论：UV-C辐射和PDI对食品具有一定的抑菌作用，其中苹果的抑菌效果最好。因此，这些技术可用于降低E. coli和革兰氏阳性菌S.金黄色葡萄球菌在肉类和水果表面的污染水平，在微生物食品安全领域的应用是有前景的。
Background: About one-third of the food produced in the world is lost or wasted every year. Contamination can cause significant food loss throughout the entire supply chain, including harvesting, processing, storage, and transport to consumers. This study evaluated ultraviolet-C (UV-C) light and curcumin-mediated photodynamic inactivation (PDI) for the decontamination of meat and fruit. Methods: The cut pieces of food samples contaminated with E. coli. or S. aureus were submitted to photonic treatments. For UV-C, samples were irradiated with UV-C lamps (254 nm) for 0, 1, 2, 3, 4, 5 and 10 min. For PDI, samples were incubated using 40 and 80 mu M curcumin and irradiated with 450 nm at 5, 10, and 15 J/cm(2) of light doses. The microbiological analysis was performed by counting the colony-forming unit (CFU). Results: UV-C irradiation reduced the number of E. coli in beef by (1.0 +/- 0.2) log(10) CFU/mL after 5 min of exposure. In chicken and pork, the numbers of E. coli were reduced by (1.6 +/- 0.7) log(10) CFU/mL and (1.6 +/- 0.4) log(10) CFU/mL after 4 and 10 min of irradiation, respectively. In apple the reductions were (3.2 +/- 0.4) and (3.8 +/- 0.2) log(10) CFU/mL after 5 and 10 min of UV-C irradiation, respectively. PDI (40 mu M, 15 J/cm(2)) reduced the number of S. aureus by (1.5 +/- 0.2), (1.4 +/- 0.2) and (0.6 +/- 0.4) log(10) CFU/mL in beef, chicken, and pork meat samples, respectively. In apple the greatest reduction was (2.0 +/- 0.4) log(10) CFU/mL using 80 mu m and 10 J/cm(2). Conclusion: UV-C irradiation and PDI had an antimicrobial effect in food and our findings indicated that the greatest effect was achieved in apples. Therefore, these techniques may be useful to reduce E. coli and S. aureus contamination levels on the surface of meats and fruits, being promising for applications in the field of microbiological food safety.