Since the discovery of the anti-biotic effects of the blue-violet end of the spectrum, (Ward, 1894) this light has been widely applied to practical advantage. The bactericidal properties of these rays have been extensively utilized in the sterilization of air. Fulton (1929), Welch (1930), Luyet (1932), Duggar and Dimond (1940), and others, have shown the deleterious effect of ultra-violet light on certain fungal spores. Problems of food spoilage due to contamination with common molds have recently become more significant than heretofore. Spoilage of bakery products has become especially serious due to delays in deliveries and prolonged storage occasioned by curtailment of transportation. The well-known anti-biotic properties of ultra-violet radiation upon microorganisms seemed to offer possibilities of a simple method of controlling the common molds involved in bread spoilage. As an approach to such a solution of spoilage in bakery goods, it seemed desirable first to test the sensitivity of the molds most commonly causing damage. Data are given on the inactivating effects of varying dosages of continuous and intermittent ultra-violet energy applied directly to the mold spores.
Proceedings of the Iowa Academy of Science
©1944 Iowa Academy of Science, Inc.
Conklin, D. B.
"Ultra-Violet Irradiation of Spores of Certain Molds Collected from Bread,"
Proceedings of the Iowa Academy of Science, 51(1), 185-189.
Available at: https://scholarworks.uni.edu/pias/vol51/iss1/15