Microscopic and spectroscopic evaluation of inactivation of staphylococcus aureus by pulsed UV light and infrared heating

Kathiravan Krishnamurthy, Jagdish C. Tewari, Joseph Irudayaraj, Ali Demirci

Research output: Contribution to journalArticle

Abstract

Pulsed UV light and infrared heat-treated Staphylococcus aureus cells were analyzed using transmission electron microscopy to identify the cell damage due to the treatment process. A 5-s treatment with pulsed UV light resulted in complete inactivation of S. aureus even after enrichment. The temperature increase during the pulsed UV light treatment was insignificant, which suggested a nonthermal treatment. S. aureus was also infrared heat treated using an infrared heating system with six infrared lamps. Five milliliters of S. aureus cells in phosphate buffer was treated at 700°C lamp temperature for 20 min. The microscopic observation clearly indicated that there was cell wall damage, cytoplasmic membrane shrinkage, cellular content leakage, and mesosome disintegration after both pulsed UV light and infrared treatments. Fourier transform infrared microspectrometry was successfully used to classify the pulsed UV light and infrared heat-treated S. aureus by discriminant analysis.

Original languageEnglish (US)
Pages (from-to)93-104
Number of pages12
JournalFood and Bioprocess Technology
Volume3
Issue number1
DOIs
StatePublished - Jan 1 2010
Externally publishedYes

Fingerprint

Infrared heating
Ultraviolet Rays
Ultraviolet radiation
Heating
ultraviolet radiation
Staphylococcus aureus
inactivation
Infrared radiation
heat
Hot Temperature
Infrared lamps
Cells
heating systems
Temperature
Disintegration
Discriminant Analysis
Discriminant analysis
Fourier Analysis
cells
Transmission Electron Microscopy

Keywords

  • Electron microscopy
  • Fourier transform infrared spectroscopy
  • Inactivation mechanism
  • Infrared heating
  • Pulsed UV light
  • Staphylococcus aureus

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality
  • Process Chemistry and Technology
  • Industrial and Manufacturing Engineering

Cite this

Microscopic and spectroscopic evaluation of inactivation of staphylococcus aureus by pulsed UV light and infrared heating. / Krishnamurthy, Kathiravan; Tewari, Jagdish C.; Irudayaraj, Joseph; Demirci, Ali.

In: Food and Bioprocess Technology, Vol. 3, No. 1, 01.01.2010, p. 93-104.

Research output: Contribution to journalArticle

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