Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/143321
Title: SYNERGISTIC EFFECT OF BLUE LIGHT EMITTING DIODE (LED) AND NATURAL PHOTOSENSITIZERS ON THE INACTIVATION OF LISTERIA MONOCYTOGENES AND SALMONELLA SPP. ON SMOKED SALMON AND CANTALOUPE RIND
Authors: SHERRILL WESLEY JOSEWIN
Keywords: blue light emitting diode, food preservation, Listeria monocytogenes, Salmonella spp., mathematical modeling, photosensitizer
Issue Date: 30-Mar-2017
Citation: SHERRILL WESLEY JOSEWIN (2017-03-30). SYNERGISTIC EFFECT OF BLUE LIGHT EMITTING DIODE (LED) AND NATURAL PHOTOSENSITIZERS ON THE INACTIVATION OF LISTERIA MONOCYTOGENES AND SALMONELLA SPP. ON SMOKED SALMON AND CANTALOUPE RIND. ScholarBank@NUS Repository.
Abstract: This study was an attempt to evaluate the efficacy of photodynamic inactivation using blue LED illumination mediated by natural photosensitizers against foodborne pathogens. Firstly, inactivation of L. monocytogenes on smoked salmon using riboflavin illuminated by 460 nm LED under refrigeration conditions yielded 0.7 - 1.2 log reductions. LED illumination alone did not contribute greatly to the decrease of bacterial population. Secondly, the antibacterial effects of 405 and 460 nm LEDs against L. monocytogenes and Salmonella spp. on cantaloupe rinds in the presence of chlorophyllin sodium copper salt solution were compared. Interestingly, the antibacterial effects between LED alone and LED with the photosensitizer were statistically similar with bacterial inactivation ranging from 1.1 to 3 log CFU/cm2 at various treatment conditions. The findings of this study suggest that blue LEDs with or without natural photosensitizers could be used as an intervention technology on smoked salmon and cantaloupe rind thereby minimizing the risk of foodborne diseases.
URI: http://scholarbank.nus.edu.sg/handle/10635/143321
Appears in Collections:Master's Theses (Open)

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