Effect of blue light at different wavelengths on the inactivation of foodborne bacteria: evaluation of microbial susceptibility.
Blue light at 405, 420, and 450 nm produced wavelength- and dose-dependent inactivation of multiple food-related bacteria. At the same dose, lower wavelengths achieved greater reductions; 405 nm showed the highest inactivation overall (e.g., ~7.5 log CFU/mL r…