What is it about?
Antimicrobial blue light (aBL) is a promising and effective non-thermal sterilization technology without exogenous photosensitizer. Therefore, the current study aimed to determine the inactivation kinetics induced by aBL (λ = 415 nm) against methicillin-resistant Staphylococcus aureus (MRSA), Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes cells inoculated on the surface of fresh beef or in saline suspension. We also conducted a series of analyses on the physicochemical and nutritional quality of fresh beef to determine whether aBL irradiation would adversely affect the quality of beef.
Photo by Tengyart on Unsplash
Why is it important?
To the best of our knowledge, no study has been conducted to explore the effectiveness of 415 nm aBL on the inhibition of bacterial growth on fresh beef. Therefore, the objective of this study was to assess the potential of 415 nm aBL in inhibiting or eliminating food-borne pathogens on fresh-cut beef at different irradiance doses. The physicochemical and nutritional qualities of fresh beef were also analyzed to determine whether exposure of fresh beef to aBL irradiation would affect the quality of fresh beef.
Read the Original
This page is a summary of: Role of blue light in bactericidal effect against meat-borne pathogens and freshness maintaining of beef, Journal of Food Protection, December 2021, International Association for Food Protection, DOI: 10.4315/jfp-21-234.
You can read the full text:
The following have contributed to this page