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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPING PROCESSING INTERVENTION TECHNOLOGIES

Location: Food Safety and Intervention Technologies

Title: Inactivation of Escherichia coli on tomatoes using a ultraviolet(LED)light

Authors
item GEVEKE, DAVID
item Brunkhorst, Christopher -

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: February 12, 2013
Publication Date: July 13, 2013
Citation: Geveke, D.J., Brunkhorst, C. 2013. Inactivation of Escherichia coli on tomatoes using a ultraviolet(LED)light. Meeting Abstract.Institute of food Technologists Annual Meeting.,Chicago, Illinois., July 13-16,2013., Volume 1, Page 1.

Technical Abstract: The recently developed UV LED has been shown effective at inactivating bacteria in water, but its ability to inactivate bacteria on foods is unknown. Escherichia coli in solution and dried on the surface of tomatoes was exposed to 255 nm UV from a LED, with a forward voltage of 6.5 V operating at 20 mA and a UV output of approximately 300 microwatts. The distance from the samples to the LED was 1.9 cm and the exposure times varied from 0 to 150 seconds. After 150 seconds of exposure, the populations of E. coli in solution and on the surface of tomatoes were reduced by 5.3 and 2.6 log, respectively. This is the first study to show that bacteria on foods can be inactivated using UV LED technology.

Last Modified: 9/10/2014
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