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Inhibitory Effects of UV Treatment and a Combination of UV and Dry Heat against Pathogens on Stainless Steel and Polypropylene Surfaces
Author(s) -
Bae YoungMin,
Lee SunYoung
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02476.x
Subject(s) - staphylococcus aureus , polypropylene , listeria monocytogenes , food science , escherichia coli , microbiology and biotechnology , salmonella , inoculation , chemistry , materials science , biology , bacteria , composite material , horticulture , biochemistry , genetics , gene
Pathogens that contaminate the surfaces of food utensils may contribute to the occurrence of foodborne disease outbreaks. We investigated the efficacy of UV treatment combined with dry heat (50 °C) for inhibiting 5 foodborne pathogens ( Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas aeruginosa , Listeria monocytogenes , and Staphylococcus aureus ) on stainless steel and polypropylene surfaces in this study. We inoculated substrates with each of the 5 foodborne pathogens cultured on agar surface and then UV treatment alone or a combination of both UV and dry heat (50 °C) was applied for 30 min, 1 h, 2 h, and 3 h. The initial populations of the 5 pathogens before treatment were 8.02 to 9.18 and 8.73 to 9.16 log 10 CFU/coupon on the surfaces of stainless steel and polypropylene coupons, respectively. UV treatments for 3 h significantly inhibited S. Typhimurium, L. monocytogenes , and S. aureus on the stainless steel by 3.06, 2.18, and 2.70 log 10 CFU/coupon, and S. aureus on the polypropylene by 3.11 log 10 CFU/coupon, respectively. The inhibitory effects of the combined UV and dry heat treatment (50 °C) increased as treatment time increased, yielding significant reductions in all samples treated for 3 h, with the exception of S. aureus on polypropylene. The reduction level of E. coli O157:H7 treated for 3 h on the surface of stainless steel and polypropylene treated was approximately 6.00 log 10 CFU/coupon. These results indicate that combined UV and dry heat (50 °C) treatments may be effective for controlling microbial contamination on utensils and cooking equipment surfaces as well as in other related environments.