2022
DOI: 10.1071/ma22017
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Impact of photodynamic inactivation on microbial safety in foods

Abstract: Food-borne diseases caused by contaminated food products continue to pose a threat to public health, as well as causing major economic losses and a negative impact on companies’ reputation among consumers. In the food industry, inactivation of pathogenic and spoilage microorganisms is conventionally performed through thermal- and chemical-based techniques, which can affect the nutritional and sensorial quality of food. Furthermore, the emergence of microbial resistance to conventional decontamination technique… Show more

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“…However, HPP has no substantial impact on spores (Roobab et al., 2022). For several decades, photodynamic treatment has been investigated and used for medical and dental purposes to treat tumor or cancerous cells and as antibacterial or antibiofilm treatment (Seididamyeh & Sultanbawa, 2022). PDI can effectively inactivate food spoilage and pathogenic microorganisms without toxic residues or microbial resistance (Costa et al., 2011).…”
Section: Nonthermal Physical Field Technologiesmentioning
confidence: 99%
“…However, HPP has no substantial impact on spores (Roobab et al., 2022). For several decades, photodynamic treatment has been investigated and used for medical and dental purposes to treat tumor or cancerous cells and as antibacterial or antibiofilm treatment (Seididamyeh & Sultanbawa, 2022). PDI can effectively inactivate food spoilage and pathogenic microorganisms without toxic residues or microbial resistance (Costa et al., 2011).…”
Section: Nonthermal Physical Field Technologiesmentioning
confidence: 99%