Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel and fresh fruit peel.

A combined antibacterial effect of 405 nm blue LEDs (BL) and gelatin film (G) was investigated on stainless steel (SUS) and fresh fruit peel for the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium. On the SUS, the sum of the individual treatments of G for 20 min and BL at 20 J/cm was <1 log reduction (log CFU/cm). In comparison, combination treatment of G and BL (G + BL) at 20 J/cm exhibited 2.37 and 3.09 log reduction on E. coli O157:H7 and S. Typhimurium. The G + BL treatment only increased a propidium iodide (PI) uptake, indicating that cell membrane damage occurred. In the G + BL treatment, reactive oxygen species (ROS) scavenging assay confirmed that ROS involved in the bactericidal mechanism. On orange peel, the G + BL treatment at 40 J/cm resulted in a 3.05 and 3.17 log reduction on E. coli O157:H7 and S. Typhimurium. In contrast, the individual treatment of G for 40 min led to reductions of 0.63 log CFU/cm for E. coli O157:H7 and 0.50 log CFU/cm for S. Typhimurium, while the BL treatment at 40 J/cm achieved reductions of 0.78 and 0.69 log CFU/cm, respectively. A synergistic bactericidal effect was similarly observed in the combined treatment groups for both apple and grapefruit peels. In a color and texture analysis, G did not affect hardness, toughness, and visual color of fruit.