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Reducing microbial food load using UV pulses

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Reducerea încӑrcӑturii microbiene a produselor alimentare
folosind pulsuri de radiație UV
Ph.D.Eng. Paunescu D.*1), Ph. D.Eng. Vlădut V.2), CSIII.Hort.Eng. Tudora C.2),
Prof. Ph.D. Eng. Pӑdureanu V.1), Prof. Ph.D. Eng. Csatlos C.1)
1)
Transilvania University of Brașov, Faculty of Food and Tourism / Romania;
2)
INMA Bucharest / Romania
Tel: 0787232023; E-mail: paunescu.dan@unitbv.com

Keywords: UV decontamination, ultraviolet rays, germicidal lamps, decontamination tunnel, UV pulses;

ABSTRACT
UV-C disinfection systems inactivate all known food spoilage such as microorganisms including
bacteria, mould spores, yeasts and food pathogens like viruses. In 1878, scientists Downes and Blunt
discovered that microorganisms do not reproduce when exposed to direct sunlight. Eventually, the
correlation between a specific wavelength and the maximum micro-organism reaction was recognised at
precise nanometer (nm) wave-lengths of light. As a result, UV decontamination Technology was born,
radiation having a wavelength less than visible light.

REZUMAT
Sistemele de dezinfecție cu UV-C inactiveazӑ toate sursele de degradare a alimentelor precum:
microorganisme inclusiv bacterii, sporii de mucegai, drojdii si virusuri. În 1878, oamenii de știință Downes și
Blunt au descoperit că microorganismele nu se reproduc atunci când sunt expuse la lumina directă a
soarelui. În cele din urmă, corelația dintre o lungime de undă specifică și reacția maximă a
microorganismului a fost cercetată pentru lungimi de undă precise nanometrice (nm). Ca rezultat, s-a născut
Tehnologia de decontaminare cu UV, radiații ce au o lungime de unda mai mica decat lumina vizibilӑ.

INTRODUCTION
The spectrum of electromagnetic radiation, classified as descending from the wavelength λ, extends
from high wavelength radiation such as radio waves, followed by microwaves, infrared rays, visible light, then
ultraviolet radiation to short wavelength respectively X and gamma rays (Figure 1).

Fig.1 - The Electromagnetic Spectrum

Regarding microwave, a series of sterilizing experiments have been made to determine the effect of
microwave energy on several typical indicator bacteria such as Bacillus subtilis var. nigar, Bacillus
stearothermophilus, Bacillus pumilus E/sub 601/, Staphylococcus aureas, Bacillus cereus. Under the
conditions of different sterilization duration and unequal intensity of microwave power irradiation onto the
bacteria, a useful result of killing bacteria has been observed, i.e., the Bacillus subtilis can be considered as
an optimum indicator bacterium for microwave sterilization [1].
Infrared (IR) heating is the application of electromagnetic radiation (in the wavelength range of 0.78–
1000 μm) to generate heat in the exposed materials. This generated heat energy can be used to achieve
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many desirable effects, including decontamination in foods. The technology shows great potential in various
applications because of its inherent advantages, such as controlled, rapid heating and precise targeted
application [2]. Ultraviolet rays are most used to decontaminate food and water.

MATERIAL AND METHOD

Inactivation of bacteria with UVA-LED was determined by colony-forming assay. Vibrio

parahaemolyticus, enteropathogenic Escherichia coli, Staphylococcus aureus and Escherichia coli DH5alpha
were reduced by greater than 5-log(10) stages within 75 min at 315 J cm(-2) of UVA. Salmonella enteritidis
was reduced greater than 4-log(10) stages within 160 min at 672 J cm(-2) of UVA [3] The formation of 8-
hydroxy-2'-deoxyguanosine in UVA-LED irradiated bacteria was 2.6-fold higher than that of UVC-irradiated
bacteria at the same inactivation level.
In Figure 2 shows a UVA bulb and its wavelength graph.

Fig. 2 - UVA bulb and its wavelength graph [4]

Overexposure to UVB radiation not only can cause sunburn but also some forms of skin cancer.
However, the degree of redness and eye irritation (which are largely not caused by UVA) do not predict the
long-term effects of UV, although they do mirror the direct damage of DNA by ultraviolet. All bands of UV
radiation damage collagen fibers and accelerate aging of the skin. Both UVA and UVB destroy vitamin A in
skin, which may cause further damage.
UVB radiation can cause direct DNA damage. This cancer connection is one reason for concern about
ozone depletion and the ozone hole. The most deadly form of skin cancer, malignant melanoma, is mostly
caused by DNA damage independent from UVA radiation.[5]
Although it is dangerous for humans, UVB radiation is used with precautions for germicidal benefits,
an example of a UVB lamp operating in mid-band UVB and having Peak 306 +/- 6 nm is shown in Figure 3.

Fig. 3 - UVB lamp and its relative spectral intensity graph[6]

Model 2d UVB Midband lamp with timer it’s the premium UVB Midband lamp with programmable
memory and active digital countdown displayed on a blue touchscreen. [6]

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UV-C light in the form of germicidal lamps has been used since the late 1800s to kill the types of
microorganisms that typically cause indoor air quality (IAQ) problems - bacteria, mould, yeast and
viruses.
Niels Ryberg Finsen (1860-1904) was the first to employ UV rays in treating disease. He was
awarded the Nobel Prize for Medicine in 1903. He invented the Finsen curative lamp, which was us ed
successfully through the 1950s.
UV-C was used to disinfect the municipal water supply of Marseille, France, in 1908.
Westinghouse developed the first commercial UV-C germicidal lamps during the 1930s. They were used
primarily in hospitals. After World War II, UV-C was used for sterilizing air in hospitals, kitchens, meat
storage and processing plants, bakeries, breweries, dairies, beverage production, pharmaceutical plants
and animal labs - anywhere microbiological contamination is a concern. During the 1950s UV-C was
incorporated into air handling equipment. It became a major component in the control and eradication of
tuberculosis (TB).
During the 1960s, concern about microbes decreased with the introduction and increasing
availability of new drugs and sterilizing cleaners. The energy crisis of the 1970s sparks enthusiasm for
conservation. To save energy, heating, ventilating, and air -conditioning (HVAC) systems were shut
down when not in use. Condensation that had previously been evaporated by the con stantly moving air
collected on coils and in the drain pan. Mould and other microorganisms multiplied in this dark, wet
environment. When the systems were re-started, microbial contaminants were circulated throughout the
building.
Recent technological advancements have made it possible for UV-C disinfection technology to
deployed in an ever expanding field of applications.[7]
UVC is a more powerful weapon than even our model 2 accomplishes with UVB. The Germinator
TM is our Model "C" Germicidal UVC that uses 254 nm, UVC light. Precisely the best at inactivating
DNA/RNA of germs in the air and on surfaces without polluting the air with ozone.
UVC produces the most effective germicidal light you can get while remaining ozone -free. The
USEPA (United States Environmental Protection Agency) recommends keeping ozone levels below 0.05
ppm. Light below 253.6 nm produces ozone, while spectra from 254 nm to 320 nm (including full UVB
range) provide germicidal benefits of varying degrees.[6]
A research team from the U.S. Department of Agriculture's (USDA) Food Components and Health
Laboratory in Beltsville, Md., and Sensor Electronic Technology, Inc. (SETi) in Columbia, S.C., has
demonstrated that low irradiance ultra-violet (UV) light directed at strawberries over long exposure
periods at low temperature and very high humidity-typical home refrigerator conditions-delays spoilage.
The team used a novel device incorporating light-emitting diodes (LEDs) that emit UV at wavelengths
found in sunlight transmitted through Earth's atmosphere.

Fig. 4 – Dark control: before test (left) at end of test (right)

Ultraviolet C (UVC) light can be used to prohibit foodborne pathogens from contaminating fresh fruits,
according to a new study. Scientists at Washington State University said that the findings will be welcomed

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by organic fruit processors who seek alternatives to chemical sanitizers and must also comply with the U.S.
Food Safety Modernization Act to help prevent foodborne illnesses.
The research, published in the International Journal of Food Microbiology, reveals that UVC light is effective
against foodborne pathogens on the surface of certain fruits.
“UVC radiation is present in sunlight; however, it is completely absorbed by the ozone layer and
Earth’s atmosphere,” explained Washington State University food safety specialist Shyam Sablani. It has
germicidal properties and can be effective against bacteria, mold and viruses. UVC light has been used for
several years to sanitize food contact surfaces as well as drinking water and contaminated air. Although it
cannot penetrate opaque, solid objects, it can be effective in sanitizing surfaces.
Sablani and colleagues investigated the effectiveness of UVC light for inactivating strains of E. coli and
listeria on the surface of organic apples, pears, strawberries, red raspberries and cantaloupes. They found
that the light can kill up to 99.9 percent of pathogens on apples and pears. Listeria was more UVC resistant
than E. coli, and the technology worked best on fruit with smooth surfaces. That’s because the rough
surfaces of fruits like strawberries, raspberries and cantaloupes offer places where pathogens can hide,
reducing the effects of the UVC light.[8]
UVC is an invisible spectrum of light that will eliminate viruses, bacteria, moulds and odour on
surfaces, by penetrating their membranes, attacking their DNA, preventing them from replicating and killing
them instantly. Due to the growing demand from international and local retailers and their consumers for
environmentally friendly and chlorine-free products, the use of UV-C technology in the disinfection of fruit,
vegetables, nuts, meats and bread has increased substantially of late.

Fig. 5 – UV-C decontamination tunnels for fruits and vegetables [9], [10], [11], [6]

On fruit with rougher skin, UVC light inactivated 90 percent of pathogens present. Research is already
underway to increase the effectiveness of UVC light on fruits with rough surfaces, Sablani said. The
technology could be implemented on a fruit packing line by installing UVC lamps enclosed behind protective
barriers in a tunnel that exposes fruit to the light as it passes on a conveyor belt.
UV light penetrates and permanently alters the DNA of the microorganisms in a process called
thymine dimerization. The microorganisms are “inactivated” and rendered unable to reproduce or infect. The
log inactivation (log I) determines the magnitude reduction in concentration using the following equation:

(1)
where:
I - UV intensity at a wavelength of 253.7 nm;
N0 - challenge microorganism concentration in influent sample, in PFU/ml or CFU/ml;
N - challenge microorganism concentration in corresponding effluent sample, in PFU/ml or CFU/ml.
The level of inactivation of typical bacterial indicator organisms can be demonstrated using the
equation below:
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(2)
where:
N - organism concentration following UV exposure;
N0 - initial organism concentration;
I - UV intensity at a wavelength of 253.7 nm;
t - exposure time.
The degree of inactivation by ultraviolet radiation is directly related to the UV dose applied to the water. The
relationship between the UV dose and destruction achieved of a target microorganism is shown in Table 1.
Table 1
The relationship between the UV dose and destruction achieved of a target microorganism
Dose [mJ/cm2 ] Reduction in number of live microorganisms
5.4 90.0%
10.8 99.0%
16.2 99.9%
21.6 99.99%
27.0 99.999%

Significant research has been done in the past years to determine the log inactivation of various pathogens. The
UV dose requirement to reach the percent removal of various pathogens is shown in Table 2. [12]
Table 2
The UV dose requirement to reach the percent removal of various pathogens
Log inactivation
Target Pathogens
0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0
Cryptosporidium 1.6 2.5 3.9 5.8 8.5 12 15 22
Giardia 1.5 2.1 3.0 5.2 7.7 11 15 22
Virus 39 58 79 100 121 143 163 186

UV germicidal lamps are becoming more and more popular in the fight against cross-contamination
and the spread of foodborne diseases.
UVC decontamination offers a quick and easy method to reduce contamination in air and on surfaces,
leading to:
• Improved product quality and freshness
• Increased shelf life and customer confidence
• Reduced waste, spoilage and cross-contamination
• Reduced customer complaints and associated reputational damage
UVC can be used to disinfect:
• Bread and baked goods
• Meat and fish
• Fruit and vegetables
• Cheese and dairy produce [13]
In many UV sterilization studies, buffer solutions are used for investigating the inactivation
mechanisms and evaluating the antimicrobial effect of UV light such as phosphate-buffered saline (PBS) or
peptone water (PW). The bactericidal effects of all UV radiations were lower in peptone water (PW) than
those in phosphate-buffered saline (PBS).[14]
Procesarea cu pulsuri de lumina reprezinta o alternativa viabila a tratamentului termic pentru
distrugerea microorganismelor patogene si de a mucegaiurilor. Pulsurile de lumina sunt eficiente pentru
reducerea populatiei microbiene de pe suprafata alimentelor, de pe materialele de ambalaj si dispozitivele
medicale. In SUA, inca din 1996 s-a aprobat utilizarea lampilor flash pentru decontaminarea utilizand lampi
xenon cu lungimi de unda intre 200 – 1000 nm, timpul de tratamemt fiind intre 2 ms, iar fluenta pana in 12
J/cm2.
In principiu, tratamentul consta in aplicarea in serie a unor pulsuri de lumina emise de lampa. Astfel,
tensiunea aplicata la bornele lampii este transmisa gazului din interior si au loc coliziuni intre electronii si
moleculele gazului, soldate cu emiterea unei lumini intense, dar se scurta durata. Se plica nu numar variabil
de pulsuri, fiecare avand intre 1 μs si 0.1 s.
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Pentru lampile xenon, lumina emisa este variabila de la domeniul UV la apropriat-infrarosu (near-
infrared).
In cazul lampilor flash, importanta prezinta volumul mort (neutilizat) al lampii, definit ca suprafata
interna inactiva a lampii (volumul interior de la electrod la borna). Valori mari a acestui parametru conduce la
o presiune mai mica in timpul functionarii, in timp ce valori mici determina presiuni mai mari si prin urmare
eficienta mare. Astfel, se recomanda utilizarea de lampi cu putere mare si volum neutilizat scazut.
Evaluarea luminii UV se realizeazӑ prin determinarea ratei fluenței si a fluenței. [15]
Rata fluenței este puterea totala radiantӑ din toate direcțiile într-o sferӑ infinitesimala și se exprimӑ in
W/m2 sau W/cm2.
Fluența este cantitatea totalӑ de energie radiantӑ din toatӑ direcțiile incidente ale unei sfere
infitezimale si se exprima in J/cm2 sau J/m2. Determinarea acestor douӑ mӑrimi trebuie corelatӑ cu timpul de
expunere.
Capacitatea pulsului de lumina de a reduce incarcatura microbiana a lichidelor este dependenta de:
- distanta de la la lampa la proba
- durata tratamentului si fluenta
- turbiditatea lichidului
- inaltimea lichidului.

RESULTS
The germicidal effect of the UV-C light emitted by the microwave powered lamp was assessed on 4
different microorganisms. Figure 6 shows the reduction in the numbers for the microorganisms tested.

Fig. 6 – The reduction in the numbers for the 4 different microorganisms tested [15]

Rezultatele obtinute în urma tratӑrii cu pulsuri de luminӑ:

- la 0.25 J/cm2 si 2 pulsuri s-a redus cu 7.4 log CFU/ml pt Klebsiella terrigena utilizand unitate de
tratament PureBRIGHT;
- celulele de Saccharomyces cerevisiae au fost reduse la 5.8 log CFU/ml prin tratarea lor in fosfat de
potasiu tampon dispus in placi cu diametrul 110 mm si tratate la 3.5 J/cm2 si cu un reflector pozitionat
sub lampa;
- Escherichia coli inoculat in suc de mere si cidru de mere a fost redusa la 5.5 log CFU/ml dupa
tratament cu pulsuri de lumina la 50 mm distanta de lampa, sub agitare si la fluenta de 12 J/cm2;
- Probe de lapte tratate la 25.1 J/cm2 au prezentat cu 2 log CFU/ml mai putine celule de Serratia
marcescens.
Studii privind efectele luminii asupra vitaminelor au fost realizate la lungimi de unde intre 290 si 700
nm, domeniu care include UV si domeniul vizibil. Utilizand un sistem CIDERSURE 1500 pentru tratarea
sucului de mere la un debit de 57 ml/s (cel mai mic debit permis de instalatie) intre 50 – 60 % din
concentratia initiala de vit C a ramas in probele analizate.[16]

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Dar eficienta luminii UV este descrescatoare impotriva sporilor si protozoarelor (Cryptosporidium si

Giardia > bacterii > spori > virusuri. Astfel la 253.7 nm dozele necesare inactivӑrii unor grupuri de
microorganisme sunt:
• bacterii 2 – 8 mJ/cm2
• coci si micrococi 1,5 – 20 mJ/cm2
• spori 4 – 30 mJ/cm2
• virusuri 5 – 30 mJ/cm2
• drojdii 2.3 – 8 mJ/cm2
• fungi 30 – 300 mJ/cm2
• alge 300 – 600 mJ/cm2

CONCLUSIONS
UVC is an invisible spectrum of light that will eliminate viruses, bacteria, moulds and odour on
surfaces, by penetrating their membranes, attacking their DNA, preventing them from replicating and killing
them instantly. Due to the growing demand from international and local retailers and their consumers for
environmentally friendly and chlorine-free products, the use of UV-C technology in the disinfection of fruit,
vegetables, nuts, meats and bread has increased substantially of late.
No other technology has the capability, the adaptability and the favourable cost economics to
control bacteria in the food chain. Bacteria is airborne and difficult to control. The use of UV -C technology
provides the added boost of safety and disinfection over a spectrum of all food to food processors and
customers alike. This is done at the most important points of the production process, thereby providing
added protection and confidence.
Procesarea cu pulsuri de lumina reprezinta o alternativa viabila a tratamentului termic pentru
distrugerea microorganismelor patogene si a mucegaiurilor. Pulsurile de lumina sunt eficiente pentru
reducerea populatiei microbiene de pe suprafata alimentelor, de pe materialele de ambalaj si dispozitivele
medicale.

ACKNOWLEDGEMENT
………………………………………………………………………………………………………………………………
………………………………………………………………………………………………………………………………
………………………………………………………………………………………………………………………..text.

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[3] Hamamoto A, Mori M, Takahashi A, et al., New water disinfection system using UVA light-emitting
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[6] https://rayminder.org/uvc.html, Guess who offers the best uvc germicidal light?;
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[8] https://www.processingmagazine.com/, UVC light can kill fruit pathogens,
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Station Rd, Chipping Campden, Gloucestershire, U.K.;
[10] https://www.sciencedaily.com/releases/2015/07/150728091741.htm, UV light can kill foodborne
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28, 2015, Materials provided by Washington State University, U.S.A.. Original written by Sylvia Kanto;
[11] https://www.youtube.com/watch?v=k4x4k9WQS34 - Ultraviolet Light Tunnel System / Campden BR;

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[12] Florea, C., et al., Possibilities of using the germicidal effect of uv-c light for disinfecting the water used
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0023-6438, http://www.sciencedirect.com/science/article/pii/S002364381830762X;
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[16] Mӑdalina Teslariu, Light pulse processing. Principles. Industrial applications and equipment
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