Inactivation effect and mechanism of ultrasound combined with ultraviolet treatment on Bacillus cereus spores

Yajin Qi; Xiao Hu; Yi Chen; Ruiling Lv; Tian Ding

Journal of Agriculture and Food Research (Dec 2024)

Inactivation effect and mechanism of ultrasound combined with ultraviolet treatment on Bacillus cereus spores

Yajin Qi,
Xiao Hu,
Yi Chen,
Ruiling Lv,
Tian Ding

Affiliations

Yajin Qi: Ningbo Innovation Center, Zhejiang University, Ningbo, 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
Xiao Hu: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
Yi Chen: Ningbo Innovation Center, Zhejiang University, Ningbo, 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
Ruiling Lv: Ningbo Innovation Center, Zhejiang University, Ningbo, 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China; Corresponding author. Ningbo Innovation Center, Zhejiang University, Ningbo, 315100, China.
Tian Ding: College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China; Corresponding author.

Journal volume & issue: Vol. 18
p. 101382

Abstract

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Bacillus cereus is a common foodborne pathogen, and its formation of strongly resistant spores renders the pathogen difficult to eliminate completely using traditional sterilization methods. This study aimed to investigate the inactivation effect of ultrasound combined with ultraviolet treatment on Bacillus cereus spores and the underlying mechanism. The inactivation effect, surface properties, structural changes, heat resistance and germination characteristics, as well as Raman spectroscopy results, were examined. It was found that 20 min of ultrasound combined with ultraviolet treatment resulted in the inactivation of 4.61 log CFU/mL. Structurally, the exosporium and coat were damaged. Moreover, the permeability of the inner membrane increased. Damage to the spores’ structure reduced the heat resistance. Raman spectroscopy indicated that the DNA and proteins were severely damaged.In conclusion, ultrasound combined with ultraviolet treatment demonstrated a synergistic inactivation effect on Bacillus cereus spores by destroying the external structures of the spores, as well as the internal DNA and other substances. This study has preliminarily elucidated the mechanism of ultrasound combined with ultraviolet treatment regarding the inactivation of Bacillus cereus spores, providing a theoretical foundation for its application in food sterilization.

Published in Journal of Agriculture and Food Research

ISSN: 2666-1543 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Agriculture: Agriculture (General); Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-agriculture-and-food-research

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