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

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.

Automated summary

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.