Effects of Violet-Blue Light-Emitting Diode on Controlling Bacterial Contamination in Boiled Young Sardine.

The aim of this study was to evaluate bacterial decontamination of boiled young sardine by treatment with violet-blue light followed by cooling storage of the irradiated boiled sardine. Viable cell count in the samples was evaluated after irradiation with four types of violet-blue light-emitting diodes (LEDs; peak wavelength at 405, 412, 421 or 455 nm) and subsequent cooling storage for two days. LED (405 nm) exhibited bactericidal and growth suppression effects.

Bactericidal action of ferulic acid with ultraviolet-A light irradiation.

The bactericidal activity of ferulic acid (FA) against various microorganisms was remarkably enhanced by ultraviolet-A (UV-A) irradiation (wavelength, 365 nm). However, the bactericidal mechanism in the photo-combination system has not been evaluated. In the present study, this combined treatment was characterized by investigating associated changes in cellular functions of Escherichia coli, including assessments of respiratory activity, lipid peroxidation, membrane permeability, and damage to DNA and the cell surface.