Ms. Mariana Mayumiyamashiro Mayumi Profile

Mariana Mayumiyamashiro Mayumi

at Univ Federal de São Carlos

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Proceedings Article | 12 March 2024 Poster + Paper

Evaluation of far-UVC 222 nm in the decontamination and increase of shelf life of fruits

Fernanda Alves, Mariana Mayumi Yamashiro Delfino, Thaila Quatrini Corrêa, Sebastião Pratavieira

Proceedings Volume 12879, 128790F (2024) https://doi.org/10.1117/12.3005885

KEYWORDS: Ultraviolet radiation, Biological research, Bacteria, Safety, Skin, Lamps, Contamination, Microorganisms

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Currently, ultraviolet-C (UV-C) has been used in food decontamination, representing an alternative to traditional strategies that are potentially harmful to the physical-chemical aspects of the food and the environment. This study evaluated the effectiveness of UV-C at 222 nm in the decontamination of tomatoes inoculated with Escherichia coli, and verified whether there is an extension of their shelf life, after treatments with light doses of 0; 0.90 ± 0.02; 1.70 ± 0.02; 3.40 ± 0.02; 7.0 ± 0.1; 14.0 ± 0.3; 27.5 ± 0.4 mJ/cm². After applying UV-C light, a microbiological evaluation was done by counting viable colonies. In addition, physical analyses were performed. For this, the irradiated samples were kept in an incubator at 25 °C for 14 days; then, the colorimetric parameters, pH, and weight were quantified daily immediately after the irradiation cycle and at the end of the 14 days of observation. The microbiological results reaffirmed the effectiveness of UV-C 222 nm in surface decontamination of food. From the results of the microbiological analyzes, good decontamination values were obtained using the light dose of 3.40 ± 0.04 mJ/cm² , with a reduction greater than four log. However, physical analyses did not identify a significant extension in shelf life, which also infers the absence of damage or physical impairment to the fruit development. In conclusion, UV-C at 222 nm effectively inactivates E. coli present on the surface of tomatoes without altering their physical characteristics.

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