Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Bactericidal effect of 461 nm blue light emitting diode on pathogenic bacteria

461nm 청색 LED를 이용한 식중독세균의 살균효과

  • Do, Jung Sun (LED-IT Fusion Technology Research Center, Yeungnam University) ;
  • Bang, Woo Suk (LED-IT Fusion Technology Research Center, Yeungnam University)
  • 도정선 (영남대학교 LED-IT융합산업화연구센터) ;
  • 방우석 (영남대학교 LED-IT융합산업화연구센터)
  • Received : 2013.05.02
  • Accepted : 2013.06.05
  • Published : 2013.06.30
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Abstract

The objective of this study was to characterize the bactericidal effect of 461nm visible-light LED on three common foodborne bacteria: Escherichia coli O157:H7, Staphylococcus aureus and Vibrio parahaemolyticus. Tests were conducted against pathogen strains that were treated with 461nm LED for 10 h at $15^{\circ}C$. The E. coli (ATCC 43894, ATCC 8739 and ATCC 35150) and the S. aureus (ATCC 27664, ATCC 19095 and ATCC 43300) had average reductions of 2.5, 6.6, 1.5, 2.5 and 2.0 log CFU/mL, respectively, after they were exposed for 10 h to 461nm LED light (p<0.05). In contrast, V. parahaemolyticus (ATCC 43969) had 6 log CFU/mL reductions after it was exposed for 4 h to 461nm LED light. The results showed that both the Gram-positive and Gram-negative bacteria were inactivated with 461nm LED light exposure. Also, the Gram-negative bacteria were more sensitive to the LED treatment than the Gram-positive bacteria. These results show the potential use of 461nm LED as a food preservation and application technology.

이 연구는 3가지 유형의 식중독균인 E. coli O157:H7, S. aureus 그리고 V. parahaemolyticus의 in vitro를 통해 461 nm LED의 살균효과를 입증하였다. Bacterial cultures는 약 $15^{\circ}C$에서 10시간동안 LED에 노출되었다. 3종의 E. coli, ATCC 8739, ATCC 43894, ATCC 35150 과 3 종의 S. aureus, ATCC 43300, ATCC 19095, ATCC 27664의 bacteria cultures는 각각 461 nm LED에서 10시간 조사된 후 평균적으로 6, 2.5, 6, 2.5, 2, 1.5 log CFU/mL 감소하였다(p<0.05). 반면에 V. parahaemolyticus, ATCC 43969는 461 nm에서 4시간 노출된 후 6 log CFU/mL 감소하였다. 이 결과는 그람양성균과 그람음성균 모두 불활성화 되었으며 461 nm LED 노출에 의해 그람양성균보다 그람음성균이 더 민감함을 보여준다. 그러므로 이 결과는 LED의 사용이 식품보존과 응용기술로써 잠재력이 있음을 나타낸다.

Keywords

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