Abstract
Blue light emitting diodes (LEDs) have emerged as an intervention against Salmonella, which colonizes and grows on fresh-cut fruits. This study evaluated their efficacy on fresh-cut pineapples. Pineapple slices were surface-inoculated with a Salmonella cocktail and illuminated with 460 nm LEDs at different irradiances (92, 147.7 and 254.7 mW/cm2) and temperatures (7, 16 and 25 °C). The resulting differences in the populations of control and illuminated samples were modeled to determine the antibacterial effect. The color of the slices was also measured. Bactericidal action was observed at 7 and 16 °C and growth inhibition at 25 °C. An adapted Weibull model best described the inactivation, with the D values ranging from 15 to 27 kJ/cm2. Temperature influenced the antibacterial effect but the irradiance had no significant effect (P ≥ 0.05). Though the illuminated pineapple slices tended to be bleached, this study demonstrated the potential of 460 nm LEDs against Salmonella on fresh-cut pineapple slices.
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