Disinfection of Iceberg Lettuce by Titanium Dioxide-UV Photocatalytic Reaction
Securing the physical quality and microbial safety of fresh foods has been a major focus in the food industry. To improve quality and increase the shelf life of fresh produce, disinfection methods have been developed. Titanium dioxide (TiO2) photocatalytic reactions under UV radiation produce hydrox...
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| Veröffentlicht in: | Journal of food protection 2009-09, Vol.72 (9), p.1916-1922 |
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| container_issue | 9 |
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| container_title | Journal of food protection |
| container_volume | 72 |
| creator | Kim, Youngbong Choi, Yoonjung Kim, Soohyun Park, Jonghyun Chung, Myongsoo Song, Kyung Bin Hwang, Ingyun Kwon, Kisung Park, Jiyong |
| description | Securing the physical quality and microbial safety of fresh foods has been a major focus in the food industry. To improve quality and increase the shelf life of fresh produce, disinfection methods have been developed. Titanium dioxide (TiO2) photocatalytic reactions under UV radiation produce hydroxyl radicals that can be used for disinfection of foodborne pathogenic bacteria. We investigated the effects of TiO2-UV photocatalytic disinfection on the shelf life of iceberg lettuce. Counts of natural microflora (total aerobic bacteria, coliforms, psychrotrophic bacteria, and yeasts and molds) and inoculated pathogenic bacteria (Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium) on iceberg lettuce were determined after 20-min treatments with TiO2-UV, UV radiation, a sodium hypochlorite (NaOCl) solution, and tap water. TiO2-UV treatment reduced the number of microorganisms by 1.8 to 2.8 log CFU/g compared with reductions of 0.9 to 1.4 and 0.7 to 1.1 log CFU/g obtained with UV radiation and NaOCl treatments, respectively. Treatment with tap water was used as a control and resulted in no reductions. Counts of microflora for iceberg lettuce at 4 and 25°C were determined during a 9-day period. TiO2-UV treatment resulted in 1.2- and 4.3-log increases in the counts of total aerobic bacteria at 4 and 25°C, respectively, compared with 1.3- to 1.6-log and 4.4- to 4.8-log increases due to UV radiation and NaOCl treatments. |
| doi_str_mv | 10.4315/0362-028X-72.9.1916 |
| format | Article |
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To improve quality and increase the shelf life of fresh produce, disinfection methods have been developed. Titanium dioxide (TiO2) photocatalytic reactions under UV radiation produce hydroxyl radicals that can be used for disinfection of foodborne pathogenic bacteria. We investigated the effects of TiO2-UV photocatalytic disinfection on the shelf life of iceberg lettuce. Counts of natural microflora (total aerobic bacteria, coliforms, psychrotrophic bacteria, and yeasts and molds) and inoculated pathogenic bacteria (Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium) on iceberg lettuce were determined after 20-min treatments with TiO2-UV, UV radiation, a sodium hypochlorite (NaOCl) solution, and tap water. TiO2-UV treatment reduced the number of microorganisms by 1.8 to 2.8 log CFU/g compared with reductions of 0.9 to 1.4 and 0.7 to 1.1 log CFU/g obtained with UV radiation and NaOCl treatments, respectively. Treatment with tap water was used as a control and resulted in no reductions. Counts of microflora for iceberg lettuce at 4 and 25°C were determined during a 9-day period. TiO2-UV treatment resulted in 1.2- and 4.3-log increases in the counts of total aerobic bacteria at 4 and 25°C, respectively, compared with 1.3- to 1.6-log and 4.4- to 4.8-log increases due to UV radiation and NaOCl treatments.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-72.9.1916</identifier><identifier>PMID: 19777894</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association for Food Protection</publisher><subject>aerobes ; Aerobic bacteria ; antibacterial properties ; Bacteria ; Bacteria - growth & development ; Bacteria - radiation effects ; bacterial contamination ; Biological and medical sciences ; coliform bacteria ; Colony Count, Microbial ; Consumer Product Safety ; decontamination ; disinfectants ; Disinfection ; Disinfection & disinfectants ; Disinfection - methods ; Drinking water ; E coli ; Escherichia coli ; Food contamination & poisoning ; Food industries ; Food Irradiation - methods ; Food microbiology ; food pathogens ; Food safety ; food spoilage ; food storage ; fresh-cut foods ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Hydroxyl radicals ; Hygiene and safety ; Lactuca - microbiology ; Lactuca - radiation effects ; Lactuca sativa var. capitata ; Lettuce ; Listeria ; Listeria monocytogenes ; Microorganisms ; molds (fungi) ; Photocatalysis ; photolysis ; Photosensitizing Agents - pharmacology ; plate count ; psychrotrophic bacteria ; Salmonella ; Salmonella typhimurium ; shelf life ; sodium hypochlorite ; Staphylococcus aureus ; tap water ; Time Factors ; Titanium ; Titanium - pharmacology ; Titanium dioxide ; Ultraviolet radiation ; Ultraviolet Rays ; Vegetables ; washing ; water ; Yeasts</subject><ispartof>Journal of food protection, 2009-09, Vol.72 (9), p.1916-1922</ispartof><rights>2009 INIST-CNRS</rights><rights>Copyright International Association for Food Protection Sep 2009</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c461t-57f6843b7beed0987b8d525b1334034665eb95953ff6793e3717be545b0c654e3</citedby><cites>FETCH-LOGICAL-c461t-57f6843b7beed0987b8d525b1334034665eb95953ff6793e3717be545b0c654e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/231332346?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>315,781,785,27928,27929,64389,64391,64393,72473</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21922897$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19777894$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kim, Youngbong</creatorcontrib><creatorcontrib>Choi, Yoonjung</creatorcontrib><creatorcontrib>Kim, Soohyun</creatorcontrib><creatorcontrib>Park, Jonghyun</creatorcontrib><creatorcontrib>Chung, Myongsoo</creatorcontrib><creatorcontrib>Song, Kyung Bin</creatorcontrib><creatorcontrib>Hwang, Ingyun</creatorcontrib><creatorcontrib>Kwon, Kisung</creatorcontrib><creatorcontrib>Park, Jiyong</creatorcontrib><title>Disinfection of Iceberg Lettuce by Titanium Dioxide-UV Photocatalytic Reaction</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Securing the physical quality and microbial safety of fresh foods has been a major focus in the food industry. To improve quality and increase the shelf life of fresh produce, disinfection methods have been developed. Titanium dioxide (TiO2) photocatalytic reactions under UV radiation produce hydroxyl radicals that can be used for disinfection of foodborne pathogenic bacteria. We investigated the effects of TiO2-UV photocatalytic disinfection on the shelf life of iceberg lettuce. Counts of natural microflora (total aerobic bacteria, coliforms, psychrotrophic bacteria, and yeasts and molds) and inoculated pathogenic bacteria (Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium) on iceberg lettuce were determined after 20-min treatments with TiO2-UV, UV radiation, a sodium hypochlorite (NaOCl) solution, and tap water. TiO2-UV treatment reduced the number of microorganisms by 1.8 to 2.8 log CFU/g compared with reductions of 0.9 to 1.4 and 0.7 to 1.1 log CFU/g obtained with UV radiation and NaOCl treatments, respectively. Treatment with tap water was used as a control and resulted in no reductions. Counts of microflora for iceberg lettuce at 4 and 25°C were determined during a 9-day period. TiO2-UV treatment resulted in 1.2- and 4.3-log increases in the counts of total aerobic bacteria at 4 and 25°C, respectively, compared with 1.3- to 1.6-log and 4.4- to 4.8-log increases due to UV radiation and NaOCl treatments.</description><subject>aerobes</subject><subject>Aerobic bacteria</subject><subject>antibacterial properties</subject><subject>Bacteria</subject><subject>Bacteria - growth & development</subject><subject>Bacteria - radiation effects</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>coliform bacteria</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>decontamination</subject><subject>disinfectants</subject><subject>Disinfection</subject><subject>Disinfection & disinfectants</subject><subject>Disinfection - methods</subject><subject>Drinking water</subject><subject>E coli</subject><subject>Escherichia coli</subject><subject>Food contamination & poisoning</subject><subject>Food industries</subject><subject>Food Irradiation - methods</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>Food safety</subject><subject>food spoilage</subject><subject>food storage</subject><subject>fresh-cut foods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Hydroxyl radicals</subject><subject>Hygiene and safety</subject><subject>Lactuca - microbiology</subject><subject>Lactuca - radiation effects</subject><subject>Lactuca sativa var. capitata</subject><subject>Lettuce</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Microorganisms</subject><subject>molds (fungi)</subject><subject>Photocatalysis</subject><subject>photolysis</subject><subject>Photosensitizing Agents - pharmacology</subject><subject>plate count</subject><subject>psychrotrophic bacteria</subject><subject>Salmonella</subject><subject>Salmonella typhimurium</subject><subject>shelf life</subject><subject>sodium hypochlorite</subject><subject>Staphylococcus aureus</subject><subject>tap water</subject><subject>Time Factors</subject><subject>Titanium</subject><subject>Titanium - pharmacology</subject><subject>Titanium dioxide</subject><subject>Ultraviolet radiation</subject><subject>Ultraviolet Rays</subject><subject>Vegetables</subject><subject>washing</subject><subject>water</subject><subject>Yeasts</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp90V1rFDEUBuAgil2rv0DQQdBezZrvTC6lVVtYVLQr3oUke1JTZiftJAPuvzfjLi30wqtz85yX84HQS4KXnBHxHjNJW0y7X62iS70kmshHaEE0563GWj1GiztxhJ7lfI0xpprKp-iIaKVUp_kCfTmLOQ4BfIlpaFJoLjw4GK-aFZQyeWjcrrmMxQ5x2jZnMf2JG2jXP5tvv1NJ3hbb70r0zXew_xKeoyfB9hleHOoxWn_6eHl63q6-fr44_bBqPZektEIF2XHmlAPYYN0p120EFY4wxjHjUgpwWmjBQpBKM2CKVCq4cNhLwYEdo5N97s2YbifIxWxj9tD3doA0ZaM4ry0dU1W--6-USkqpqKzwzQN4naZxqFsYyupgtM5VEdsjP6acRwjmZoxbO-4MwWb-iplvbuabG0WNNvNXaterQ_TktrC57zm8oYK3B2Czt30Y7eBjvnOUaEo7PS_zeu-CTcZejdWsf1BMGCayo0pw9heY2pv9</recordid><startdate>20090901</startdate><enddate>20090901</enddate><creator>Kim, Youngbong</creator><creator>Choi, Yoonjung</creator><creator>Kim, Soohyun</creator><creator>Park, Jonghyun</creator><creator>Chung, Myongsoo</creator><creator>Song, Kyung Bin</creator><creator>Hwang, Ingyun</creator><creator>Kwon, Kisung</creator><creator>Park, Jiyong</creator><general>International Association for Food Protection</general><general>Elsevier Limited</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>883</scope><scope>88E</scope><scope>88I</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>M0F</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>PATMY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>7X8</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20090901</creationdate><title>Disinfection of Iceberg Lettuce by Titanium Dioxide-UV Photocatalytic Reaction</title><author>Kim, Youngbong ; Choi, Yoonjung ; Kim, Soohyun ; Park, Jonghyun ; Chung, Myongsoo ; Song, Kyung Bin ; Hwang, Ingyun ; Kwon, Kisung ; Park, Jiyong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c461t-57f6843b7beed0987b8d525b1334034665eb95953ff6793e3717be545b0c654e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>aerobes</topic><topic>Aerobic bacteria</topic><topic>antibacterial properties</topic><topic>Bacteria</topic><topic>Bacteria - growth & development</topic><topic>Bacteria - radiation effects</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>coliform bacteria</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>decontamination</topic><topic>disinfectants</topic><topic>Disinfection</topic><topic>Disinfection & disinfectants</topic><topic>Disinfection - methods</topic><topic>Drinking water</topic><topic>E coli</topic><topic>Escherichia coli</topic><topic>Food contamination & poisoning</topic><topic>Food industries</topic><topic>Food Irradiation - methods</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>Food safety</topic><topic>food spoilage</topic><topic>food storage</topic><topic>fresh-cut foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Hydroxyl radicals</topic><topic>Hygiene and safety</topic><topic>Lactuca - microbiology</topic><topic>Lactuca - radiation effects</topic><topic>Lactuca sativa var. capitata</topic><topic>Lettuce</topic><topic>Listeria</topic><topic>Listeria monocytogenes</topic><topic>Microorganisms</topic><topic>molds (fungi)</topic><topic>Photocatalysis</topic><topic>photolysis</topic><topic>Photosensitizing Agents - pharmacology</topic><topic>plate count</topic><topic>psychrotrophic bacteria</topic><topic>Salmonella</topic><topic>Salmonella typhimurium</topic><topic>shelf life</topic><topic>sodium hypochlorite</topic><topic>Staphylococcus aureus</topic><topic>tap water</topic><topic>Time Factors</topic><topic>Titanium</topic><topic>Titanium - pharmacology</topic><topic>Titanium dioxide</topic><topic>Ultraviolet radiation</topic><topic>Ultraviolet Rays</topic><topic>Vegetables</topic><topic>washing</topic><topic>water</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kim, Youngbong</creatorcontrib><creatorcontrib>Choi, Yoonjung</creatorcontrib><creatorcontrib>Kim, Soohyun</creatorcontrib><creatorcontrib>Park, Jonghyun</creatorcontrib><creatorcontrib>Chung, Myongsoo</creatorcontrib><creatorcontrib>Song, Kyung Bin</creatorcontrib><creatorcontrib>Hwang, Ingyun</creatorcontrib><creatorcontrib>Kwon, Kisung</creatorcontrib><creatorcontrib>Park, Jiyong</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Access via ABI/INFORM (ProQuest)</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Trade & Industry (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Business Premium Collection (Alumni)</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ABI/INFORM Trade & Industry</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Environmental Science Database</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - 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To improve quality and increase the shelf life of fresh produce, disinfection methods have been developed. Titanium dioxide (TiO2) photocatalytic reactions under UV radiation produce hydroxyl radicals that can be used for disinfection of foodborne pathogenic bacteria. We investigated the effects of TiO2-UV photocatalytic disinfection on the shelf life of iceberg lettuce. Counts of natural microflora (total aerobic bacteria, coliforms, psychrotrophic bacteria, and yeasts and molds) and inoculated pathogenic bacteria (Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium) on iceberg lettuce were determined after 20-min treatments with TiO2-UV, UV radiation, a sodium hypochlorite (NaOCl) solution, and tap water. TiO2-UV treatment reduced the number of microorganisms by 1.8 to 2.8 log CFU/g compared with reductions of 0.9 to 1.4 and 0.7 to 1.1 log CFU/g obtained with UV radiation and NaOCl treatments, respectively. Treatment with tap water was used as a control and resulted in no reductions. Counts of microflora for iceberg lettuce at 4 and 25°C were determined during a 9-day period. TiO2-UV treatment resulted in 1.2- and 4.3-log increases in the counts of total aerobic bacteria at 4 and 25°C, respectively, compared with 1.3- to 1.6-log and 4.4- to 4.8-log increases due to UV radiation and NaOCl treatments.</abstract><cop>Des Moines, IA</cop><pub>International Association for Food Protection</pub><pmid>19777894</pmid><doi>10.4315/0362-028X-72.9.1916</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | aerobes Aerobic bacteria antibacterial properties Bacteria Bacteria - growth & development Bacteria - radiation effects bacterial contamination Biological and medical sciences coliform bacteria Colony Count, Microbial Consumer Product Safety decontamination disinfectants Disinfection Disinfection & disinfectants Disinfection - methods Drinking water E coli Escherichia coli Food contamination & poisoning Food industries Food Irradiation - methods Food microbiology food pathogens Food safety food spoilage food storage fresh-cut foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Hydroxyl radicals Hygiene and safety Lactuca - microbiology Lactuca - radiation effects Lactuca sativa var. capitata Lettuce Listeria Listeria monocytogenes Microorganisms molds (fungi) Photocatalysis photolysis Photosensitizing Agents - pharmacology plate count psychrotrophic bacteria Salmonella Salmonella typhimurium shelf life sodium hypochlorite Staphylococcus aureus tap water Time Factors Titanium Titanium - pharmacology Titanium dioxide Ultraviolet radiation Ultraviolet Rays Vegetables washing water Yeasts |
| title | Disinfection of Iceberg Lettuce by Titanium Dioxide-UV Photocatalytic Reaction |
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