4.7 Article

Evaluation of the Bactericidal Efficacy of Gallic acid Activated by vacuum-UV Amalgam lamp

Journal

FOOD AND BIOPROCESS TECHNOLOGY
Volume -, Issue -, Pages -

Publisher

SPRINGER
DOI: 10.1007/s11947-023-03174-2

Keywords

Gallic acid; Amalgam lamp; UV-C activation; Disinfection; Foodborne pathogens

Ask authors/readers for more resources

The study aimed to investigate the effect of amalgam UV lamp-activated gallic acid on the inactivation of foodborne pathogens. When compared with conventional low-pressure Hg UV lamp, the amalgam lamp-activated gallic acid showed significantly higher reduction levels of all three foodborne pathogens. It was found that amalgam lamp-activated gallic acid generated a wider range of reactive oxygen species (ROS), which effectively controlled foodborne pathogens in the food processing industry.
The purpose of this study was to identify the effect of amalgam UV lamp-activated gallic acid on the inactivation of foodborne pathogens (Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes). When the bactericidal effect of amalgam UV lamp-activated gallic acid was compared with that of conventional low-pressure (LP) Hg UV lamp-activated gallic acid, the reduction levels of all three foodborne pathogens were significantly higher by amalgam UV lamp-activated gallic acid than LP lamp-activated gallic acid. Bactericidal mechanism was investigated using four reactive oxygen species (ROS) scavengers (mannitol, sodium pyruvate, trion, and sodium azide) and a wider range of ROS was produced by amalgam lamp-activated gallic acid than LP lamp-activated gallic acid. It is assumed that dual-wavelength (185 and 254 nm) emission characteristics of amalgam lamp generate a wider range of ROS. When applied to cherry tomato samples, amalgam lamp-activated gallic acid reduced levels of pathogens to a significantly greater level than LP lamp-activated gallic acid. These results indicate that amalgam lamp-activated gallic acid can effectively control foodborne pathogens in the food processing industry.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available