• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.36-41
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• 2016

In this study, the effects of intense pulsed light (IPL) treatment on microbial inactivation and quality in rapeseed sprouts were investigated. Untreated rapeseed sprouts exhibit a high level of total aerobic bacteria (TAB) ($1.2{\times}10^7CFU/g$), coliform bacteria (coliform) ($3.3{\times}10^6CFU/g$), and pathogenic E. coli (PE) ($2.1{\times}10^5CFU/g$). The microorganisms found on rapeseed sprouts decreased with exposure to increasing light intensity and treatment time. The greatest reduction in microbial content was observed with a treatment of 1000 V, 5 pps for 10 min, where TAB, coliform, and PE levels decreased to 1.0 log CFU/g, 1.6 log CFU/g, and 1.8 log CFU/g, respectively. In agreement with these data, the microbial inactivation rate increased with the increase in the distance between the light source and the samples during IPL treatment. After IPL treatment of rapeseed sprouts, water content and vitamin C content decreased.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.279-283
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• 2007

Aqueous chlorine dioxide $(ClO_2)$ treatment was used for the inactivation of Listeria monocytogenes and Campylobacter jejuni in chicken. Chicken breasts and legs were inoculated with $8{\sim}9log\;CFU/g$ of Listeria monocytogenes and Campylobacter jejuni, respectively, and then treated with 0, 50, and 100 ppm of $ClO_2$ solution. Aqueous $ClO_2$ treatment decreased the populations of the pathogenic bacteria on the chicken samples. One hundred ppm $ClO_2$ treatment on the chicken breast and leg reduced the populations of Listeria monocytogenes and Campylobacter jejuni by $0.61{\sim}1.93\;and\;0.99{\sim}1.21log\;CFU/g$, respectively. Aqueous $ClO_2$ treatment affected the microbial growth during storage at $4^{\circ}C$ by decreasing the initial microbial populations. These results clearly suggest that aqueous $ClO_2$ treatment should be useful in improving the microbial safety of chicken during storage and extending the shelf life.

• Journal of Applied Biological Chemistry
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• v.59 no.1
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• pp.69-74
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• 2016

The objective of this study was to examine the combined effect of fumaric acid with mild heat on the inactivation of microorganisms on spinach. Spinach leaves were inoculated with Escherichia coli O157:H7 and Listeria monocytogenes. Based on the results of single treatment of fumaric acid (0.1, 0.3, and 0.5%) or mild heat (40, 50, and $60^{\circ}C$) regarding the inactivation of the inoculated bacteria, the optimal condition for the combined treatment was suggested to be 0.5% fumaric acid and mild heat treatment at $50^{\circ}C$ for 5 min. The combined treatment of fumaric acid with mild heat caused 2.53 and 2.62 log reductions of the populations of L. monocytogenes and E. coli O157:H7, respectively. In addition, during storage of fresh spinach at $4^{\circ}C$ for 12 d, the combined treatment reduced initially the populations of total aerobic bacteria by 2.77 log CFU/g compared with the control. In particular, after 12 d of storage, the population of total aerobic bacteria for the combined treatment sample was 4.84 log CFU/g, whereas the control sample had 6.66 log CFU/g. Color and vitamin C content of spinach samples were not altered significantly by the combined treatment during storage. These results indicate that the combined treatment of fumaric acid with mild heat is an effective method to control microorganisms on spinach during storage.

• Food Science and Preservation
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• v.11 no.4
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• pp.530-537
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• 2004

This study was conducted to determine the inactivation effect of electrolyzed water and organic acids either alone or in combination on L. monocytogenes or natural microflora on lettuce. Acidic electrolyzed water completely inactivated L. monocytogenes in broth system within 60 sec, but alkalin electrolyzed water caused approximate 1.7 log CFU/g reduction. However, acidic electrolyzed water reduced only 2.5 log CFU/g of L. monocytogenes on lettuce, and similar antimicrobial effect was observed with alkalin electrolyzed water. In the meantime, acidic and alkaline electrolyzed water caused approximately 2 log CFU/g reduction compared to control, whereas both electrolyzed water combined with $1\%$ organic acids ranged from 2.6 to 3.7 log CFU/g reduction. Among the organic acids, both electrolyzed water combined with $1\%$ citric acid showed the strongest synergistic antimicrobial effect to reduce L. monocytogenes on lettuce as well as total counts, yeast and molds. When antimicrobials, alone or in combination were treated into L. monocytogenes inoculated lettuce at $5^{\circ}C\;and\;15^{\circ}C$ for designed periods, the combined alkalin electrolyzed water with $1\%$ citric acid showed the greatest potential to inhibit growth of the bacteria. According to Scanning Electron Microscopy(SEM), the treatment of electrolyzed alkali water in combination with $1\%$ citric acid highly reduced the growth of the L. monocytogenes compared to single treatment and resulted in causing the destruction of cell membrane.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.9
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• pp.1020-1026
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• 2007

The control of pathogenic microorganisms is important issue in human environments, especially in surface area. However, surface disinfection has not been fully researched. In this study, the surface disinfection under UV irradiation was performed to investigate the quantitative kinetics for Bacillus subtilis spore inactivation in several experimental conditions, such as light intensity, temperature and surface roughness. This study reports that UV light would apparently inactivates the microorganisms and the required IT value for 2 log (99%) Bacillus subtilis spore inactivation was found to be 14.5 $mJ/cm^2$ in plain surface, as predicted by the Delayed Chick-Watson model. When UV was irradiated, there were no significant temperature effects. However, the experimental result shows that the more increased IT values are required at larger surface roughness.

• Fisheries and Aquatic Sciences
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• v.19 no.6
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• pp.28.1-28.7
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• 2016

Background: Significant increases in the bacterial resistance to various antibiotics have been found in fish farms. Non-antibiotic therapies for infectious diseases in aquaculture are needed. In recent years, light-emitting diode technology has been applied to the inactivation of pathogens, especially those affecting humans. The purpose of this study was to assess the effect of blue light (wavelengths 405 and 465 nm) on seven major bacterial pathogens that affect fish and shellfish important in aquaculture. Results: We successfully demonstrate inactivation activity of a 405/465-nm LED on selected bacterial pathogens. Although some bacteria were not fully inactivated by the 465-nm light, the 405-nm light had a bactericidal effect against all seven pathogens, indicating that blue light can be effective without the addition of a photosensitizer. Photobacterium damselae, Vibrio anguillarum, and Edwardsiella tarda were the most susceptible to the 405-nm light (36.1, 41.2, and $68.4J\;cm^{-2}$, respectively, produced one log reduction in the bacterial populations), whereas Streptococcus parauberis was the least susceptible ($153.8J\;cm^{-2}$ per one log reduction). In general, optical density (OD) values indicated that higher bacterial densities were associated with lower inactivating efficacy, with the exception of P. damselae and Vibrio harveyi. In conclusion, growth of the bacterial fish and shellfish pathogens evaluated in this study was inactivated by exposure to either the 405- or 465-nm light. In addition, inactivation was dependent on exposure time. Conclusions: This study presents that blue LED has potentially alternative therapy for treating fish and shellfish bacterial pathogens. It has great advantages in aspect of eco-friendly treating methods differed from antimicrobial methods.

• Journal of Korean Society on Water Environment
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• v.20 no.2
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• pp.126-131
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• 2004

This research sought to compare chlorine, chlorine dioxide and ozone as chemical disinfectants of drinking water, with inactivation of total coliform as the indicator. The inactivation of total coliform was tested against several variables, including the dose of disinfectant, contact time, pH, temperature and DOC. A series of batch processes were performed on water samples taken from the outlet of a settling basin in a conventional surface water treatment system that is provided with the raw water drawn from the mid-stream of the Han River. Injection of 1 mg/L of chlorine, chlorine dioxide and ozone resulted in nearly 2.4, 3.0 and 3.9 log inactivation, respectively, of total coliform at 5 min. To achieve 99.9 % the inactivation, the disinfectants were required in concentrations of 1.70, 1.00 and 0.60 mg/L for chlorine, chlorine dioxide and ozone, respectively. Bactericidal effects generally decreased as pH increased in the range of pH 6 to 9. The influence of pH change on the killing effect of chlorine dioxide was not strong, but that on ozone and free chlorine was sensitive. The activation energies of chlorine, chlorine dioxide and ozone were 36,053, 29,822 and 24,906 J/mol for coliforms with inactivation effects being shown in the lowest orders of these.

• Microbiology and Biotechnology Letters
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• v.11 no.3
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• pp.155-161
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• 1983

The effects of ultraviolet light on bacteriophage f2 were investigated to determine the inactivation kinetics and its mechanism. The 260nm light showed a little higher inactivation rate than the one of 300 nm. In this work, our main concern was whether structural and/or conformational changes in the protein capsid could occur by UV irradiation. The inactivation for the first 20 minutes irradiation was rapid with a loss of about 4 logs and followed by a slower rate during the next 40 minutes with no survival noted in the samples irradiated for 90 minutes or longer. The structural change of the protein capsid was examined by optical spectroscopic techniques and electron microscopy. The absorption spectra of the UV irradiated phages showed no detectable differences in terms of the spectral shape and intensity from the control phage. However, the fluorescence emission spectroscopic data, i.e. 1) fluorescence quenching of tryptophan residues upon irradiation of 300 nm light, 2) enhancement of fluorescence emission of ANS (8-aniline-1-naphthalene sulfonate) bound to the intact phages compared to the one in the UV-treated phages, and 3) decrease of energy transfer efficiency from tryptophan to ANS in the UV-treated samples, presented remarkable differences between the intact and UV-treated phages. Such a structural alteration was also observed by electron microscopy The UV-treated phages appeared to be broken and empty capsids. Therefore, the inactivation of the bacteriophage f2 by UV irradiation is thought to be attributed to the structural change in the protein capsid as well as damage in the viral RNA by UV irradiation.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1202-1207
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• 1997

Inactivation of Leuconostoc sp. isolated from kimchi using carbon dioxide under pressure was investigated in terms of operating parameters in order to evaluate its feasibility as a novel nonthermal process. Inactivation rates increased with increasing pressure, temperature and exposure time, but with decreasing working volume. Microbial reduction of 3 log cycles was achieved within 150 min under a $CO_2$ pressure of $60\;kg/cm^2$ at 30^{\circ}C$. It was confirmed that microbial inactivation by the high pressure $CO_2$ was governed essentially by the characteristic of $CO_2$ mass transfer and thus penetration of $CO_2$, into cells was a rate limiting step to determine efficiency of the inactivation process. The experimental results suggested that the high pressure $CO_2$ treatment could be used as one of the effective nonthermal methods for preserving foods.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.778-781
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• 2014

Intense pulsed light (IPL) is a nonthermal technology emerging as an alternative to conventional thermal treatment. The purpose of this study was to investigate the effect of IPL treatment on the microbial inactivation, color alteration, and temperature change of dried laver to evaluate the commercial feasibility of IPL as a sterilization method. IPL treatment (10 min at 1,000 V and 5 pps) resulted in approximately 1.6 log CFU/g decrease in microbial cell viability. After IPL treatment, the surface temperature of dried laver increased by $1.9^{\circ}C$. The color lightness of dried laver increased with increased treatment time, while redness and yellowness decreased. However, these color differences were not significant.