Reaction kinetics and mechanism of UVC-LED265–285nm and UVC-LED265–285nm/hydrogen peroxide toward foodborne pathogenic Listeria monocytogenes cells and its chromosomally encoded virulent hly genes

Abstract

To investigate the principle-based inactivation kinetics and mechanisms of the foodborne pathogen Listeria monocytogenes (Lm), along with its representative virulence gene (hly) encoded in both intracellular and extracellular genomic DNA, we applied disinfection treatments using UVC-LED265–285nm and UVC-LED265–285nm combined with hydrogen peroxide (10 mg/L). These treatments were conducted under controlled model reaction matrices (phosphate-buffered solutions at pH 6.2 and 7.9) and/or actual agricultural water, depending on filtration pre-treatment. Comprehensive analytical methods, such as plate count, flow cytometry, and quantitative real-time PCR, were adopted for the qualitative/quantitative determination of bacterial or gene inactivation parameters. According to the experimentally determined fluence-based first-order rate constants (kUVC-LED and kUVC-LED/H2O2), the k value of Lm viability and hly genes was 1.14–2.19 cm2/mJ and 2.18 × 10−2–2.42 × 10−1 cm2/mJ, respectively. Damage to the longer amplicon or the extracellular form of the hly gene was higher than that to the shorter amplicon or the intracellular form by a factor of 2∼10 fold. Increasing pH in reaction matrices were marginally affected to the rates of inactivation kinetics. Dose-dependent inactivation levels tested in agriculture water matrices were comparable with the kinetics from the PB solutions of both UVC-LED265–285nm and UVC-LED265–285nm/hydrogen peroxide owing to OH radical scavenging by the water matrix components. These results will be valuable for optimizing UVC-LED and UVC-LED-based advanced oxidation process disinfection systems, specifically tailored to the unique challenges of bacterial or gene inactivation in the (waste)water at food processing and agricultural sectors.