The synergistic antibacterial effect of LED blue light and citric acid against Escherichia coli

Authors

YU Jianfeng, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
XIA Xiaolu, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
CUI Zhengwei, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
CHEN Jian, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
ZHANG Chuwei, School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China

Abstract

In order to develop a novel antibacterial method of food, the influences of the illumination intensity of LED blue light, the mass concentration of citric acid and temperature on the antibacterial property of Escherichia coli O157:H7 in nutrient broth were studied. The results demonstrated that under low temperature (12 ℃), the effect of LED blue light on the antibacterial property of Escherichia coli O157:H7 was better than that under room temperature (25 ℃), and the antibacterial efficiency increased with the increase of illumination intensity. Under low temperature, the influence of citric acid on E. coli O157:H7 was weak, but under room temperature it could obviously slow down its growth rate. Compared with the control group, after exposure to the LED blue light with an illumination intensity of 4 072.3 J/cm², the number of E. coli O157:H7 under the low temperature decreased by (2.60±0.19) lg CFU/mL, while the number only decreases by (0.67±0.12) lg CFU/mLunder the room temperature . After adding citric acid, the antibacterial effect of LED blue light was significantly enhanced. After exposed to the LED blue light with an illumination intensity of 2 471.0 J/cm², the number of E. coli O157:H7 under the low temperature decreased by (5.13±0.11) lg CFU/mL，while it decreased by (3.08±0.11) lg CFU/mL under the room temperature.

Publication Date

1-28-2018

First Page

62

Last Page

66

DOI

10.13652/j.issn.1003-5788.2018.01.012

Recommended Citation

Jianfeng, YU; Xiaolu, XIA; Zhengwei, CUI; Jian, CHEN; and Chuwei, ZHANG (2018) "The synergistic antibacterial effect of LED blue light and citric acid against Escherichia coli," Food and Machinery: Vol. 34: Iss. 1, Article 12.
DOI: 10.13652/j.issn.1003-5788.2018.01.012
Available at: https://www.ifoodmm.cn/journal/vol34/iss1/12

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