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Disinfection Properties of Conventional White LED Illumination and Their Potential Increase by Violet LEDs for Applications in Medical and Domestic Environments

Buehler Jule, Sommerfeld Florian, Meurle Tobias, Hoenes Katharina, Hessling Martin

Advances in Science and Technology. Research Journal

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2021

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Vol. 15, no 2

169--175

EN

The antimicrobial impact of visible violet and blue light has been known for more than a century but hardly been applied for purposeful pathogen reduction or prevention. The disinfecting properties of wide-spread warm-white and cool-white light emitting diodes (LEDs) are investigated by irradiation of staphylococci with different LEDs and varying doses. Additionally, the combination of a white and a violet LED illumination is examined. Both white LEDs exhibit an antimicrobial effect, which seems to be dominated by the blue parts of the LED emissions. Unfortunately, the antimicrobial effect is weak in realistic illumination applications. Additional violet LEDs can significantly enhance this impact without a large change in human color perception. This allows reasonable applications in certain medical and domestic environments without endangering humans.

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Lody mleczne a gronkowcowe zatrucia pokarmowe

Płoska Justyna, Stasiak-Różańska Lidia, Pluta Antoni Stanisław

Przemysł Spożywczy

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2020

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T. 74, nr 11

31--35

PL

Lody mleczne to popularny i lubiany przysmak, niezależnie od grupy wiekowej. Spożycie lodów w Polsce utrzymuje się na wysokim poziomie i wzrasta głównie w sezonie letnim. Celem artykułu było przedstawienie definicji, składu i procesu produkcji lodów mlecznych, a także opisanie: źródła zanieczyszczeń mikrobiologicznych lodów, występowania gronkowcowych zatruć pokarmowych, ich przyczyn oraz najczęstszych objawów. Specyfika lodów mlecznych i wynikające z niej ryzyko zatrucia patogenną mikroflorą wymagają zachowania wszelkich norm bezpieczeństwa na każdym etapie produkcji – od pozyskania surowca poprzez proces technologiczny, pakowanie aż do sprzedaży. Pasteryzacja mleka (72°C przez 15 s) jest skuteczną metodą eliminacji S. aureus, choć nie gwarantuje całkowitego zniszczenia mikroflory saprofitycznej. Źródłem zanieczyszczenia lodów bakteriami S. aureus najczęściej są reinfekcje popasteryzacyjne mleka i produktów z niego wytworzonych. W 2018 r. odnotowano 10 161 bakteryjnych zatruć pokarmowych, a w 2019 r. wartość ta zmniejszyła się do 9381, przy czym liczba zatruć gronkowcowych wynosiła odpowiednio 66 i 13.

EN

Milk ice cream is a popular and well-liked delicacy, regardless of the age group. Consumption of ice cream in Poland remains high and increases mainly in the summer season. The aim of the article was to present the definition, composition and production process of milk ice cream, as well as describing the source of microbial contamination of ice cream. The problem of foodborne diseases caused by Staphylococcus, their causes and the most common symptoms were presented. The specificity of milk ice cream and thus the risk of poisoning with pathogenic microflora requires compliance with all safety standards at every stage of production, from obtaining the raw material, through the technological process, packaging, to sale. Pasteurization of milk (72 °C for 15 seconds) is an effective method of eliminating S. aureus, although with this combination of temperature and time, less than 0.5% of staphylococci may survive. The most common source of contamination of ice cream with S. aureus are post-pasteurization reinfections of milk and products made from it. In 2018, 10 161 bacterial food poisonings were recorded, and in 2019 this number decreased to 9 381, of which staphylococcal poisoning was 66 and 13, respectively.

3

Microbiological criteria of tap water passed through some storage water tanks in Greater Cairo

Osman G. A., Kamel M. M., Al-Herrawy A. Z.

Environmental Biotechnology

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2010

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Vol. 6, No. 2

61-65

EN

Shortage in drinking water supply led to an increase of pumping water to storage tanks and its redistribution to the consumers. The water quality may be changed according to the storage condition and to the deficiency in cleaning of those tanks. Water samples were taken from the tanks of Helwan and El-Giza governorates (Cairo, Egypt) and examined to evaluate microbial water quality. The results revealed that all water samples were free from total coliforms, faecal streptococci, sulphite reducing bacteria (clostridia), salmonellae groups and total vibrios. The total bacterial counts at 37°C and 22°C were 32 to 185 and 11 to 135 cfu*100ml-1, respectively. The total yeast and fungi counts were 9 to 66 and 4 to 35 cfu*100ml-1, respectively. Total counts of staphylococci (from 2 to 17 cfu*100ml-1), Pseudomonas aeruginosa (from 33 to 58 cfu*100ml-1), and coliphage (from 7 to 13 cfu*100ml-1) were also estimated. The free-living amoebae were detected in 75% of the examined storage water tank samples. According to the Egyptian standard for drinking water, most of the examined water samples were not acceptable for human consumption.

4

Staphylococcus aureus w żywności - charakterystyka, detekcja, zwalczanie

Satora P.

Laboratorium - Przegląd Ogólnopolski

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2008

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nr 9

36--41

PL

Staphylococcus aureus jest gram-dodatnią bakterią zdolną do wytwarzania szeregu enterotoksyn, które spożyte powodują intoksykację. Artykuł poświęcony jest ogólnej charakterystyce bakterii z gatunku Staphylococcus aureus i jej enterotoksyn, a także metodom wykrywania tego mikroorganizmu w żywności. Omówione zostały również produkty szczególnie narażone na zanieczyszczenie tym drobnoustrojem i sposoby kontroli bakterii w żywności.

EN

Staphylococcus aureus is a gram-positive bacterium able to produce 12 different enterotoxins which, after consumption, cause staphylococcal intoxication. The article includes a general characteristics of the Staphylococcus aureus species, with its enterotoxins, as well as methods of detection of this microorganism in food. Food products which are particularly involved in staphylococcal contamination and methods of control in food are also discussed.