Antibacterial effect and mechanism of shorter ultraviolet light (222 nm) combined with slightly acidic electrolyzed water against Escherichia coli

LWT-FOOD SCIENCE AND TECHNOLOGY(2024)

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摘要
The impact and mechanism of the combination of Slightly acidic electrolyzed water (SAEW) and shorter UV-C wavelengths at 222 nm (UV222) disinfection (SAEW + UV222) on Escherichia coli (E. coli) were evaluated. A reduction of 6.77 log CFU/mL of E. coli was observed after the combination treatment at an available chlorine concentration (ACC) of 30 mg/L for 120 s. A constructed model (R-2 = 0.99) indicated the bactericidal effect of SAEW + UV222 was positive and nonlinearly correlated between time and ACC and their interactions (P < 0.05). Moreover, the SAEW + UV222 treatment required a longer time (120 s) to achieve similar bactericidal effects as the combination of SAEW and UV-C wavelengths at 254 nm treatment. Additionally, UV222 treatment (60 s) alone did not affect the intracellular ROS and ATP of E. coli. In contrast, SAEW + UV222 treatment (30 mg/L, 60 s) induces the accumulation of intracellular ROS and the reduction of ATP of E. coli and destroys the cell membranes. Our study indicates that SAEW + UV222 is a combination disinfection method with great potential.
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关键词
Slightly acidic electrolyzed water,Shorter ultraviolet,222 nm,Escherichia coli
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