KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Inactivation of Bacterial Pathogens by Irradiation of Red, Green, Blue and Combined Light-Emitting Diode (LED)

적색, 초록, 청색 및 혼합광 LED 조사의 식중독균 저해 효과

  • Moon, Jin Seok (Department of Food Science and Technology, Chungbuk National University) ;
  • Oh, Myung-Min (Department of Horticultural Science, Chungbuk National University) ;
  • Joo, Woo Ha (Department of Food Science and Technology, Chungbuk National University) ;
  • Han, Nam Soo (Department of Food Science and Technology, Chungbuk National University)
  • Received : 2013.11.07
  • Accepted : 2013.11.28
  • Published : 2013.12.30
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Abstract

The antimicrobial properties of Light-Emitting Diode (LED) are an area of increasing interest. The aim of this study was to evaluate the bactericidal effects of blue (peak at 456 nm), green (peak at 518 nm), red (peak at 654 nm) and blue-green combined (blue 456 nm : green 558 nm = 69:31) LED irradiation to pathogenic bacteria. For this, LED equipment providing power density of $10mW/cm^2$ was installed and plates were exposed to 0.9 or $3.0mW/cm^2$ to irradiate bacteria with 3.2 to $259.2mW/cm^2$ of energy density. As a result, blue and combined LED have shown bactericidal effects on Escherichia coli KCTC 1467 and Listeria monocytogenes ATCC 19115 after irradiation of $3.0mW/cm^2$ for 2 and 4 hr, respectively. Staphylococcus aureus KCTC 1916 was inhibited at 518 nm green LED irradiation. However, red LED irradiation showed no inhibitory effect to the other tested strains. Light technology that utilizes the bactericidal properties of blue (at 456 nm) and blue-green(blue 456 nm : green 558 nm = 69:31) combined LED may have potential applications in the food industry sector.

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References

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