Inactivation efficacy of 405 nm light emitting diodes (LEDs) on Salmonella Enteritidis at different illumination temperatures

Salmonella Enteritidis is the major cause of foodborne salmonellosis affecting human health. The light emitting diodes (LEDs is a novel approach to inactivate of the foodborne pathogens. The aim of this study was to determine the antibacterial effect of 405 nm LEDs illumination on S. Enteritidis and S. Enteritidis PT4. The irradiance of the 405 nm LEDs was 27.7 mW/cm(2). Bacterial cultures suspended in tryptic soy broth were illuminated by 10-watt LEDs at a distance of 4.5 cm for 24 hours at 4 degrees C, 25 degrees C and 37 degrees C. Approximately 7-log reduction in colony forming unit (CFU) counts of both S. Enteritidis and S. Enteritidis PT4 at each temperature were observed following exposure after 7.5 hours to the LEDs, concluding that temperature did not affect the inactivation of the bacteria. The decimal reduction times (D-values) for the serotypes ranged from 55.78 to 67.88 min at 4, 25 and 37 degrees C after 405 nm LEDs illumination. No significant difference in D-values was observed among both the serotypes and temperatures, except for S. Enteritidis which had lower D-value at 4 degrees C. The LEDs technology has shown antibacterial efficacy and can be implemented in the food processing for reducing S. Enteritidis.