Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정명수 | * |
dc.date.accessioned | 2016-08-28T12:08:59Z | - |
dc.date.available | 2016-08-28T12:08:59Z | - |
dc.date.issued | 2012 | * |
dc.identifier.issn | 0956-7135 | * |
dc.identifier.other | OAK-8509 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/222403 | - |
dc.description.abstract | The purpose of this study was to compare the degree of microbial inactivation and cell damage induced by intense pulsed light (IPL) and short-wavelength ultraviolet (UVC) in Listeria monocytogenes and Escherichia coli O157:H7. The viability of the food-borne pathogens treated with IPL and UVC (254nm) decreased exponentially with treatment time. Particularly dramatic reductions in L. monocytogenes and E. coli O157:H7 were observed for IPL treatments at energy densities of 376 and 455W/m 2, with an approximately 7-log reduction for a treatment time of 60-180s. Also, a 4-log reduction of L. monocytogenes and a 5-log reduction of E. coli O157:H7 were achieved with UVC irradiation for 1200s. The types and amounts of IPL- and UVC-induced DNA damage in both microorganisms were determined and compared. DNAs from cells irradiated with either IPL or UVC accumulated double-strand breaks (DSBs), single-strand breaks, and cyclobutane pyrimidine dimers, and with a similar pattern; however, more DSBs were detected following UVC than following IPL in both types of microorganism. Transmission electron microscopy observations of IPL- and UVC-induced cell damage clearly indicate that bacterial cell structures were destroyed by IPL treatment but not by UVC treatment. © 2011 Elsevier Ltd. | * |
dc.language | English | * |
dc.title | Comparison of intense pulsed light- and ultraviolet (UVC)-induced cell damage in Listeria monocytogenes and Escherichia coli O157:H7 | * |
dc.type | Article | * |
dc.relation.issue | 2 | * |
dc.relation.volume | 25 | * |
dc.relation.index | SCI | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 654 | * |
dc.relation.lastpage | 659 | * |
dc.relation.journaltitle | Food Control | * |
dc.identifier.doi | 10.1016/j.foodcont.2011.11.032 | * |
dc.identifier.wosid | WOS:000300740000034 | * |
dc.identifier.scopusid | 2-s2.0-84155176759 | * |
dc.author.google | Cheigh C.-I. | * |
dc.author.google | Park M.-H. | * |
dc.author.google | Chung M.-S. | * |
dc.author.google | Shin J.-K. | * |
dc.author.google | Park Y.-S. | * |
dc.contributor.scopusid | 정명수(15057605800) | * |
dc.date.modifydate | 20240322114751 | * |