{"id":1806,"date":"2014-11-23T07:54:58","date_gmt":"2014-11-23T07:54:58","guid":{"rendered":"https:\/\/www.science.nus.edu.sg\/?p=1806"},"modified":"2019-11-07T07:56:38","modified_gmt":"2019-11-07T07:56:38","slug":"blue-led-can-kill-germs","status":"publish","type":"post","link":"https:\/\/www.science.nus.edu.sg\/blog\/2014\/11\/blue-led-can-kill-germs\/","title":{"rendered":"Blue LED can kill germs"},"content":{"rendered":"<p><span>23 Nov 2014 NUS food scientists discovered a novel technology using blue LED to kill major deadly bacteria commonly associated with foodborne disease.<\/span><\/p>\n<p><span>Refrigeration has been widely used for food preservation because most microorganisms cannot grow at low temperature. However pathogenic bacteria can survive on foods during storage at refrigerated temperature, which could probably cause food poisoning. To solve this problem, Prof YUK Hyun-Gyun and his students from the Food Science and Technology Programme in NUS tested the antibacterial effect of blue (461 nm), green (521 nm) and red (642 nm) LEDs on four foodborne pathogens including <i>Escherichia coli<\/i> O157:H7, <i>Salmonella<\/i> Typhimurium, <i>Listeria<\/i> <i>monocytogenes<\/i> and <i>Staphylococcus aureus<\/i>. <\/span><\/p>\n<p><span>The team has discovered that the blue LEDs have a strong antibacterial effect against these major foodborne pathogens. While the blue LEDs killed 99.99 \u2013 99.999% of germs in bacterial media within 8 hours, the green LEDs killed only 90 \u2013 99% with the same dosage. The red LEDs did not produce any antibacterial effect. The antibacterial effect of LEDs was also observed to be temperature dependent, as this antibacterial effect was more pronounced at cooler temperatures than room temperature (see Figure).<\/span><\/p>\n<p><span>This study suggests the potential of blue LEDs in combination with chilling to be used as a novel food preservation technology, ensuring food safety. This research has been conducted by the collaboration with Agri-Food and Veterinary Authority of Singapore (AVA). <\/span><\/p>\n<p><span><img fetchpriority=\"high\" decoding=\"async\" alt=\"yuk\" src=\"https:\/\/www.science.nus.edu.sg\/wp-content\/uploads\/2019\/11\/yuk-1.jpg\" width=\"468\" height=\"235\" \/>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/p>\n<p><span>This figure shows the cross sectional diagram of the LED illumination system and the photograph of LED illumination set-up. [Image credit: YUK Hyun-Gyun]<\/span><\/p>\n<p><strong><span>Reference<\/span><\/strong><\/p>\n<p><span>Ghate VS, Ng KS, Zhou W, Yang H, Khoo GH, Yoon WB, Yuk HG. \u201cAntibacterial effect of light emitting diodes of visible wavelengths on selected foodborne pathogens at different illumination temperatures.\u201d International Journal of Food Microbiology. 166 (2013) 399.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>23 Nov 2014 NUS food scientists discovered a novel technology using blue LED to kill major deadly bacteria commonly associated&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1809,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,13],"tags":[],"class_list":["post-1806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-science","category-research-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - 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