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UVC & Listeria
- 1. Germicidal UVC Research & Application in Food Safety: Listeria Edition
- 2. 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. UVC & Food Processing: Overview 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. Low values of F /F and high values of F are indicators of photo-damage : No F /F decrease was observed with UVC treatment. No F increase was observed with UVC treatment. Damage through oxygen-evolving complex is indicated through increased V /V : No increase in V /V was observed with UVC treatments. Irradiation for one second is more effective than irradiation for 60s, and that repetition of treatments is more effective than single light treatments. UV-B light requires extensive periods of irradiation (several hours or days) to be effectively germicidal. Plants treated with UVC and then inoculated with bud rot with no further UVC treatments still showed reduced infection compared to inoculated plants not previously treated with UVC. v m 0 m v 0 9 9 9 k j k j 9 9 9 9 9 UVC on Plants: Research Cont'd
- 5. UVC light has also shown to be effective against pathogens and spoilage organisms on various fresh produce surfaces including broccoli, leafy greens, mangoes and many others. UV radiation has been proven to inactivate Listeria in milk, fruit juice, meat products, and vegetable surfaces. Raw goat’s milk experienced a greater than 5 log reduction of Listeria through the use of UV radiation. UV-C treatment was very effective in reducing listeria and yeast populations in peptone water. After 8 minutes of UV-C irradiation there was a reduction of 7.2 log (over 99.99999%) for listeria and no colonies were detected after that time. UVC irradiation (with or without the combination of ozone treatment) effectively reduced the populations of listeria and aerobic bacteria on surfaces of fresh beef. Treatment with UVC radiation alone did not negatively affect meat quality. UV-LED significantly reduced listeria in beef broth and on diced beef. The ombined application of LA (lactic acid) and UVC radiation proved to be a useful strategy to reduce listeria in vacuum-packaged beef without significantly affecting meat color. UVC Effectiveness on Listeria: Research 11 12 13 14 14 16 16 26 21
- 6. Populations of Listeria on ready-to-eat sliced ham were treated with UVC radiation during storage, and reduced Listeria significantly (p<0.5). A two log (99%) reduction in viable Listeria pathogens was found on UVC treated broiler breast fillets. UVC application on chicken breast meat was most effective 0–1 hours after infection with Listeria. UV did not negatively affect the quality of the chicken breast meat. Listeria was reduced by one log (90%) after just 60 seconds of UV-light exposure, with no affect to salmon fillet quality. The results of raw salmon sanitation showed that UVC alone was far more effective in reducing Listeria populations than washing with dH20 (sterile distilled water). All the treatments involving UVC showed higher reduction than the other approaches in study, highlighting the effectiveness of UVC irradiation. In a fish smoke house, UV-C radiation was used to effectively kill listeria pathogens on stainless steel surfaces. UVC Effectiveness on Listeria: Research Cont'd 14 17 17 18 18 19 20 20
- 7. UVC irradiation was applied prior to the packing of frankfurters that were surface-inoculated with listeria resulted in a 1.31 (over 90%), 1.49 (over 90%), and 1.93 (almost 99%) log reduction. After 8 weeks of refrigerated storage the frankfurters showed listeria levels decreased by only 0.65 log (not even 90%) in non-UVC-treated frankfurter packs compared with 2.5 log (over 99%) reduction in the UVC-treated packs. The immersion of apples in irradiated water had significantly decreased the bacteria (listeria) at the lowest UVC tested (254nm). The application of UV light alone resulted in a 1 log reduction of listeria populations on fresh cut cauliflower. WUVC decontamination achieved significant reductions of listeria in fresh strawberries, similar to those obtained with chlorine. A one-minute UVC treatment reduced Listeria on lettuce by 2.12 log (just over 99%). UVC Effectiveness on Listeria: Research Cont'd 22 22 24 25 26 27
- 8. Listeria has one of the highest mortality rate of food-borne diseases (30%). Exposure to UVC did not have a deleterious effect on fresh meat color and did not accelerate the formation of oxidative rancidity. The combined treatment of UVC and gaseous ozone was attributed to increasing the shelf life and improving the microbial safety of fresh beef. Compared to thermal processing, UV irradiation causes fewer changes in the nutritional and sensory quality of food. One main concern with the thermal processing of foods (unlike with UVC), is the ability of sub- lethally injured pathogenic bacteria to recover and grow during post-processing storage. Energy requirements for UVC treatments are cheaper than those for thermal pasteurization, irradiation appears to be a more cost-efficient technology with similar or better outcomes than thermal treatments. UVC light used as disinfection method in food industry can have a greater germicidal efficacy than that of chlorine, hydrogen peroxide or ozone. UVC Effectiveness on Listeria: Additional Findings of Note 19 16 16 17 24 24 25
- 9. 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.
- 10. Katana Lab Testing - Microchem Laboratory
- 11. Katana Lab Testing - Microchem Laboratory