스테인리스스틸 컵 내 Escherichia coli의 자외선 살균

Ultraviolet (UV) is widely used as a sterilizing agent in restaurants and catering facilities in Korea. Efficacy of UV sterilizers (UVS) was investigated against E. coli on the inner bottom of stainless steel cups. UV intensity on the bottom of cups varied widely with the locations of cups in UVS, showing higher values at center while lower values at outskirts. The deviations in UV intensity were remarkable on top shelf, but alleviated as proceeded to middle and bottom shelves. Inactivation of E. coli was proportional to the UV intensity and treatment time, consequently to UV dose, and showed a pseudo-first-order kinetics with tailing. Initial inactivation rate constants (K₁) deviated with the locations of the cups, while final inactivation rate constants (K₂) showed comparable values. An equation for the calculation of the proposed UV treatment time was suggested.