Sensory Evaluation of Cucumbers Treated with Blue Light.

Blue light delivered at wavelengths of 405 to 470 nm has been demonstrated to inhibit growth of bacteria on foodstuffs. This study investigated the effect of a narrow band of visible light on the color, texture, and flavor (organoleptic) properties of cucumbers. Previous research in this area has focused on either broad-spectrum light or specifically the UV bands of energy.

Inactivation of Salmonella on tainted foods: using blue light to disinfect cucumbers and processed meat products.

Foodborne illness resulting from infectious organisms occurring in vegetables and processed meat is a serious health concern in the United States. Improved and cost-effective techniques for disinfection are needed. Visible light in the blue range (405 nm) was administered to processed meat that had been inoculated with .