Abstract
Ultraviolet (UV) light is a widely used non-thermal technology. Thereinto, UV-C is considered to be the most effective type for the inactivation of pathogens and other microorganisms. The cellular targets affected by UV light are mainly concentrated in genetic materials and cell membranes (protective layer). The production of photo-dimerizations and reactive oxygen species (ROS) is the main contributor to the microbial inactivation by UV light. Meanwhile, photooxidation caused by UV destroys proteins and lipids, thereby affecting both the structure and metabolism of pathogens, ultimately leading to microbial death. Bacterial strains, food properties, and treatment parameters will significantly affect the resistance development in foodborne pathogens to UV light exposure. Importantly, microbes have developed two mechanisms (photoreactivation and dark repair) to repair damage caused by ultraviolet light. In addition to the traditional UV treatment, the combinations of UV with other methods are also being continuously developed, which make up for the shortcomings of a single method and enhances safety. The combined methods can cause additional damage based on the damage from UV, resulting in a synergistic lethal effect. This chapter provided a systematical review of various aspects of UV light on foodborne pathogens, including inactivation mechanisms, the affecting factors, the associated microbial UV light resistance, and the development of the UV light-based hurdle.
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Li, X., Yang, H. (2022). Response of Foodborne Pathogens to Ultraviolet Light. In: Ding, T., Liao, X., Feng, J. (eds) Stress Responses of Foodborne Pathogens. Springer, Cham. https://doi.org/10.1007/978-3-030-90578-1_11
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