Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodes

UV-LED treatment at 259, 268, and 275 nm can either equal or, in most cases, surpass the inactivation efficacy of traditional LPM lamps at 253.7 nm. Further, the determined action spectra can be used to identify the optimum inactivation wavelength for common foodborne pathogens and hence increase processing efficiency. In some cases, inactivation efficacy can be improved by combining UV wavelengths in order to achieve a synergistic effect. The effectiveness of UV-LED treatment at refrigeration temperatures validates their use in cold environments. Overall, UV-LEDs have strong potential within the food industry due to their advantages and possibilities for incorporation into a wide variety of treatment systems.