A study on antibiotic resistance gene degradation in fresh produce using peracetic acid combined with an ultraviolet-C light-emitting-diode

Minjung Shin, Jun Won Kang, Dong Hyun Kang

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

This study investigates the effects of peracetic acid (PAA)/ultraviolet-C light-emitting-diode (UVC-LED) treatment on the deactivation and degradation of the antibiotic-resistance gene (ARG). The deactivation rate constant for the ampicillin-resistance (ampR) gene encoded in plasmid pUC19 was measured using the transformation assay. The deactivation rate constant of pUC19 treated by PAA (10–50 ppm)/UVC-LED grew with an increasing concentration of PAA. At a PAA of 50 ppm, the deactivation rate constant reached its maximum: 0.16 cm2/mJ. Degradation rate constants for four ampR amplicons (192, 400, 603, and 851 bp) were obtained via the quantitative polymerase chain reaction (qPCR). The average degradation rate constant for the pUC19 plasmid was 1.45 × 10−1 cm2/mJ with UVC-LED treatment, and 1.17 cm2/mJ with the PAA/UVC-LED treatment. Using PAA/UVC-LED, the deactivation rates for the ampR gene on the tomato and cabbage surfaces were 2.69 × 10−2 cm2/mJ and 2.48 × 10−2 cm2/mJ, respectively. Through color quality evaluation for each fresh produce confirmed that ARG could be effectively controlled using the PAA/UVC-LED treatment without affecting the color quality of fresh produce. In this study, the ARG control effect using the PAA/UVC-LED treatment was identified both in water and on fresh produce surfaces, which have a high risk of ARG exposure.

Original languageEnglish
Article number109478
JournalFood Control
Volume145
DOIs
StatePublished - Mar 2023

Keywords

  • Antibiotic resistance gene
  • AOP system
  • Fresh produce
  • Peracetic acid
  • UVC-LED

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