A comparative study on the use of white light, black light 365 nm and 395 nm for screening mold on food surfaces

Abstract

Mold contamination on food presents significant threats to food safety and public health, necessitating the detection and prevention of mold presence in food products to ensure their quality and safety. The study investigates the effectiveness of white light, black light at 365 nm, and black light at 395 nm for early mold detection on food surfaces. Analyzing 100 food samples through potassium hydroxide preparation and microscopic examination confirmed mold presence. Black lights at both 365 nm and 395 nm demonstrated superior performance over white light in detecting mold. ROC curve analysis supported the increased sensitivity and specificity of black lights in identifying both contaminated and uncontaminated mold on food. Integrating black light into mold detection methods holds promise for enhancing accuracy and reducing health risks associated with mold-contaminated food. While these results are encouraging, further research is required to validate findings and optimize mold detection effectiveness on food surfaces.