The effect of super LED will enter the fresh market or sterilization

Micro headlines, the scientists said, the best conditions of using this method is 4-15 DEG C, pH 4.5 acidic environment. Fresh cut fruits and ready to eat meat and other acidic foods at low temperature and blue LED environment, without further chemical treatment can keep fresh.

Although LED is usually used as energy-saving light source, but they also have antibacterial effect. Bacterial cells containing light sensitive compounds, can absorb the visible part of the electromagnetic spectrum (400-430 nm) and this is the main part of the blue light LED. Exposed to the blue light LED will cause a series of reactions inside the cell, eventually lead to his death.

In the past, the research for the LED light antibacterial effect mainly through adding photosensitizer in food samples, or in the light source very close (less than 2 cm) to verify the effect of case. These conditions can not be applied in food preservation. Scientists from the National University of Singapore have demonstrated for the first time and other food related factors of temperature and pH value, what is the effect of inhibitory effect on LED light.

The research team will be three major food sources of pathogens -- Lester (Listeria monocytogenes) bacteria and Escherichia coli O157:H7 (Escherichia coli O157:H7) and Salmonella typhimurium (Salmonella Typhimurium) in blue LED, and were adjusted to different pH values.

The results showed that in acid or alkaline conditions, have better antibacterial effect than neutral. Inhibition of more acidic conditions on Lester for bacteria, Escherichia coli O157:H7 and Salmonella typhimurium, the best effect of alkaline environment, but also the acidic environment can achieve effective suppression. A study of the research team in 2013 found that low temperature blue LED inhibition of bacteria is the strongest.

Responsible for Research Associate Professor Yuk Hyun-Gyun said: "these results together, we found a need for chemical treatment at low temperature to save the possible method of acidic food. This can meet the growing demand for natural food, without the need to rely on sour agents and artificial preservatives and other chemical substances to preserve food."

These findings have potential value for food storage cabinet and food supply for fresh cut fruit, ready to eat seafood such as sushi and smoked salmon and cold meat products. This technique can also be used for retailers, such as supermarkets and delicacy street.

Yuk said: "the next step, we hope that the LED technology is applied to real food samples, including fruits, seafood and meat, see without destroying the food, whether it can effectively kill pathogenic bacteria." At the same time in the research team using LED technology is to increase the storage of vegetables or fresh nutrients.

LED more information, please click on the Chinese LED network or WeChat public account (cnledw2013).