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UVC & E. coli
- 1. Germicidal UVC Research & Application in Food Safety: e. Coli Edition
- 2. UVC & Food Processing: Overview UVC damages the DNA and RNA of microbes, rendering them unable to reproduce, followed soon after by death. Germicidal Biological UVC has shown to increase the resistance to infection in plants, as well as induce other positive biological responses. plants growing with increased fresh mass. shorter height. increased branching. quicker to flower or delayed flowering. increased SA biosynthesis and induced sesquiterpenes (how plants defend and reduce harm from pathogens). UVC has been used in food processing for over 50 years to disinfect water and air, treat wastewater, and decontaminate surfaces. Research studies cite the efficacy of UVC light in managing disease/pathogen mitigation through direct germicidal activity as well as the through the indirect ability to induce defense responses in plants. For many species, it has also been shown to up-regulate plant metabolites (decreasing need for growth regulators ) when applied pre-harvest, resulting in: 2,7,9,10 1 3 4,6 4,5,6,8 4,5,6 4,5,6 4,5,6,8 3,4,6
- 3. UVC in Food Processing: Research Conventional food safety technologies (thermal processing & pasteurization, cold plasma processing, radiofrequency heating, pulsed electric fields, etc.) have been studied extensively for application in the food industry, but they often alter physical and nutritional properties of food. The US FDA's HACCP, Health Canada, and European Union have approved the use of UV light for pathogenic control in many food industries already. And recent advances in engineering and the practical development UVC LEDs (i.e. advances in semiconductor development) has led to novel UVC-based tools with optimized intensity and better penetrability in food systems and products. UVC LEDs offer a solution free of the undesirable characteristics (overheating, high energy costs, high heat emission, warm-up times, risk of mercury contamination, limited control of wavelength emissions, limited form factors, etc.) of traditional UVC sources (low-medium-pressure mercury lamps). According to the Food and Agriculture Organization (FAO) of the United Nations, an estimated one- third of food produced globally is lost or wasted each year. This includes losses at the different stages of the food supply chain - including on-farm, harvest, processing, storage, transportation - with majority of losses occurring due to inadequate storage conditions. UVC - especially LEDs - can be utilized at every step of the food supply chain. 11,12,13,14,15,16 17,18,19,20 21 21, 22 23 23
- 4. UVC and E. coli UVC has been proven to cause significant damage in the cytoplasmic membrane and other cellular enzyme activity on E. coli. UVC reduces airborne E. coli significantly (over 99.87% and 99.95%). Research has shown UVC can effectively reduce E. coli on fruit and berry surfaces. Surface characteristics influence reduction amounts. UVC reduced E. coli on apple surfaces more effectively than treatment with pre-ozonated water spray. E. coli was reduced by UVC approx. 95% on fresh cut apples. UVC treatment of both apple skin and lettuce leaf surfaces achieved log reductions consistent with those observed during sodium hypochlorite washing. Immersing apples in UVC irradiated water also significantly decreased bacteria. The 5-log reduction required by the FDA has been achieved with UVC treatment of apple juice, pear juice and green juices. UVC had no effect on the pH, total soluble solid content, viscosity, chlorophyll content, or color of the green juices. UVC showed greater germicidal efficacy (reducing E. coli to undetectable limits) as a disinfection method of fresh cut cauliflower than chlorine, hydrogen peroxide, or ozone. 24 24 24 25 25 26 27 29 30 32 31 31 33
- 5. A one-minute UVC treatment reduced a mixed-culture biofilm (E.Coli, Salmonella, Listeria) on lettuce by 1.45, 1.35 (over 90%) and 2.12 (just over 99%) log, respectively. On aquaponics grown lettuce inoculated with E.Coli, UV treatment proved effective by showing no internalized coliforms or E.Coli on the lettuce. UVC reduced E. coli on surface of beef, chicken and pork by 10-log (99.99999999%). UVC and UVC in combination with ozone treatment reduced pathogen and aerobic bacteria populations on the surfaces of fresh beef. UVC was found to significantly inactive E. coli on kasher cheese. 28 UVC and E. coli Cont'd 34 35 36 37
- 6. The Katana Advantage Katana UVC is emitted from LED diodes that deliver precise 265nm wavelength. LEDs provide greater efficiency in power use and through directional light. No hassle in replacing bulbs or concern of chemical contamination if accidentally broken. Patent pending design means: Devices are waterproof for ease of disinfection between uses. Sleek, flexible design perfect for endless application opportunity, especially in hard to reach places and all areas of plants. Powerful, battery powered options for ease of use. LED UVC kills 99.99% of viruses, bacteria, molds, and other surface contaminants in seconds or less.
- 7. Katana Lab Testing - Microchem Laboratory
- 8. Katana Lab Testing - Microchem Laboratory
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