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Volume 46, ECM 2025
 
 
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Biol. Life Sci. Forum, 2025, IECHo 2025

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9 pages, 1253 KiB  
Proceeding Paper
Effect of Far-UVC and Violet Irradiation on the Microbial Contamination of Spinach Leaves and Their Vitamin C and Chlorophyll Contents
by Alexander Gerdt, Anna-Maria Gierke, Petra Vatter and Martin Hessling
Biol. Life Sci. Forum 2025, 47(1), 1; https://doi.org/10.3390/blsf2025047001 - 16 Jul 2025
Viewed by 92
Abstract
Microbial contamination of food can lead to faster spoilage and infections. Therefore, disinfection processes are required that have a low detrimental effect on the nutritional content. Concerning radiation disinfection, two spectral ranges have recently become important. The Far-UVC spectral range, with a wavelength [...] Read more.
Microbial contamination of food can lead to faster spoilage and infections. Therefore, disinfection processes are required that have a low detrimental effect on the nutritional content. Concerning radiation disinfection, two spectral ranges have recently become important. The Far-UVC spectral range, with a wavelength below 230 nm and visible violet light. In this study, leaf spinach was used to investigate the extent to which these radiations inactivate Escherichia coli, but also to determine if the vitamin C or chlorophyll content was reduced. Frozen spinach leaves (Spinacia oleracea) were contaminated with E. coli × pGLO and irradiated with either a 222 nm krypton chloride lamp or 405 nm LEDs. The achieved bacterial reduction was determined by plating the irradiated samples on agar plates and subsequent colony counting. The vitamin C concentration was determined by means of redox titration, and the concentrations of chlorophyll a and chlorophyll b were determined using spectrometry. Both irradiations exhibited a strong antimicrobial impact on E. coli. The average log reduction doses were about 19 mJ/cm2 (222 nm) and 87 J/cm2 (405 nm), respectively. The vitamin C concentration decreased by 30% (222 nm) or 20% (405 nm), and the chlorophyll concentrations decreased by about 25%. Both irradiation approaches are able to substantially reduce microorganisms on spinach leaves by two orders of magnitude, but this is associated with a reduction in the nutrient content. Full article
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