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INHIBITION OF SHIGELLA SONNEI BY ULTRAVIOLET ENERGY ON AGAR, LIQUID MEDIA AND RADISH SPROUTS 1
Author(s) -
RAJKOWSKI KATHLEEN T.
Publication year - 2007
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2007.00075.x
Subject(s) - agar , distilled water , inoculation , shigella sonnei , food science , chemistry , agar plate , ultraviolet , shigella , sterilization (economics) , microbiology and biotechnology , botany , biology , horticulture , chromatography , materials science , bacteria , escherichia coli , biochemistry , optoelectronics , genetics , gene , monetary economics , economics , foreign exchange market , foreign exchange
The germicidal effect of ultraviolet light (UVC) at 254 nm is used to decontaminate surfaces. Using the combined lights from 185‐ and 254‐nm sources, the reduction of Shigella sonnei was determined on inoculated agars and radish sprouts, and in distilled water and vegetable broth. The combined UVC light was very effective in reducing the number of S. sonnei on inoculated agar surfaces at a dose of 2,040 µW·s·cm −2 , resulting in a > 8 log reduction. The reduction in the liquid samples reached > 5 log reduction at 3,400 µW·s·cm −2 . As a result of the unevenness of the radish sprout, a 2–3 log reduction was achieved only when combined with a H 2 O 2 wash treatment. The combined light sources were effective in killing the S. sonnei on agar and in clear liquids.