Combination system of pulsed ohmic heating and 365-nm UVA light-emitting diodes to enhance inactivation of foodborne pathogens in phosphate-buffered saline, milk, and orange juice

This study developed and investigated the combination system of pulsed ohmic heating (POH) and ultraviolet A light-emitting diode (UVA-LED) to enhance inactivation of pathogens in phosphate-buffered saline, milk, and orange juice. When Escherichia coli O157:H7 and Salmonella Typhimurium (6-8 log CFU/ml) in samples were subjected to the simultaneous combination of POH and UVA-LED at 50-65 degrees C, the reduction levels increased >1 log CFU/ml compared with each treatment alone. After pathogens in PBS were subjected to the combination treatment at 65 degrees C (50 s), the degree of intracellular ROS generation and lipid peroxidation were increased approximately 1.6 times than each treatment alone. Moreover, propidium iodide uptake values, which indicated cell membrane damage, for E. coli O157:H7 were 0.92, 14.22, and 19.92 after UVA-LED, POH, and their com-bination treatment, respectively. Therefore, the combination of POH and UVA-LED may possibly be applied as an effective hurdle technology for food safety. Industrial relevance: It was identified that the combination treatment induced the generation of intracellular ROS; thereby causing lipid peroxidation and cell membrane damage of pathogens. However, the combination system has no effect on DNA damage of pathogens. In addition, there was no significant difference in the content of vitamin and malondialdehyde in milk and orange juice before and after the combination treatment. Thus, this research provides a fundamental database for the applicability of the combination system of POH and UVA-LED to the pasteurization process in the food industry.