Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries

Fluorescence-enhanced Si photodiodes for ultraviolet C rays (UVC) measurements

The ultraviolet C rays (UVC, wavelength λ = 100-280 nm) light generated by a Hg lamp (λ = 254 nm) and UVC light-emitting diodes (LEDs, λ = 265 and 275 nm) was detected using a fluorescence-enhanced silicon photodiode (FE-PD). Ce-doped yttrium aluminum garnet (YAG:Ce), YAG:Pr, YAG:Eu, YAG:Tb, YAG:Cr, Al₂O₃:Ti, Al₂O₃:Cr, MgAl₂O₄:Ti, MgAl₂O₄:Cr, MgAl₂O₄:Mn, and commercial fluorescent acrylic resins were tested as phosphor sources to enhance the output signal intensity of the FE-PD irradiated with UVC light. The resulting output signal intensity increased linearly with the UVC light strength, which was adjusted by raising the input current of the UVC LEDs from 0 to 40 mA. The sensitivity of the fabricated UVC detectors, assessed based on the calibration curve slope, varied depending on the phosphor materials. The phosphors effectively enhanced the output signal intensity of the FE-PD, which was up to six times greater than that of the visible and near infrared Si-PD without phosphors; the stronger output signal intensity was achieved using YAG:Tb, YAG:Cr, and a red fluorescent acrylic resin. The visible light emitted by phosphors under UVC irradiation is useful for detecting UVC light by the eye when using FE-PD.

Inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes on apple peel and apple juice by ultraviolet C light treatments with two irradiation devices

Following the market trends, the consumption of fresh and cold-pressed juice in Europe is increasing. However, a primary concern - particularly in apple juice - is the related outbreaks caused by food-borne pathogens. One of the challenges is to find methods able to reduce pathogenic loads while avoiding deterioration of nutritional properties and bioactive compounds that occur in thermal pasteurization processes. In this study, the inactivation of Escherichia coli, Salmonella enterica and Listeria monocytogenes was evaluated under different ultraviolet C (UVC_254nm) light treatments (up to 10,665.9 ± 28.1 mJ/cm²), in two different steps of the production chain (before and after juice processing): on apple peel discs and in apple juice. The systems proposed were a horizontal chamber with UVC_254nm emitting lamps treating the product disposed at a distance of 12 cm, and a tank containing UVC_254nm lamps and in which the product is immersed and agitated. Final reductions ranged from 3.3 ± 0.5 to 5.3 ± 0.4 logarithmic units, depending on the microorganism, matrix and used device. The survival curves were adjusted to Weibull and biphasic models (R²-adj ≥ 0.852), and UVC doses needed for the first decimal reduction were calculated, being lower for the apple peel discs (0.20 to 83.83 mJ/cm²) than they were for apple juice (174.60 to 1273.31 mJ/cm²), probably for the low transmittance of the apple juice compared to the surface treatment occurring on the peels. Within the treatments evaluated, the UVC_254nm irradiation of apple peels immersed in water was the best option as it resulted in a reduction of the tested microorganisms of ca. 2-3 log units at lower UVC_254nm doses (< 500 mJ/cm²) when compared to those occurring in apple peel treated with the UVC chamber and in juice. As contamination can proceed from apples, the sanitization of these fruit prior to juice production may be helpful in reducing the safety risks of the final product, reducing the drawbacks related to the poor transmittance of the fruit juices.