Inactivation and changes in metabolic profile of selected foodborne bacteria by 460 nm LED illumination

Kumar, Amit; Ghate, Vinayak; Kim, Minjeong; Zhou, Weibiao; Khoo, Gek Hoon; Yuk, Hyun‐Gyun

doi:10.1016/j.fm.2016.10.032

Cited by 43 publications

(19 citation statements)

References 34 publications

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“…In some works, blue light (420-470 nm) has been tested as well, showing a strong effect against both Gram-positive (Bacillus cereus, Listeria monocytogenes and methicillin-resistant S. aureus) and Gram-negative pathogens (P. aeruginosa, Salmonella Typhimurium and E. coli) in their planktonic form [39][40][41]49,50,54,56,[65][66][67][68]. However, Abana et al claimed that the effect of 455 nm is not completely bactericidal on E. coli but depends on the microorganism (pathogenic or non-pathogenic) and growth phase.…”

Section: Blue Lightmentioning

confidence: 99%

Visible Light as an Antimicrobial Strategy for Inactivation of Pseudomonas fluorescens and Staphylococcus epidermidis Biofilms

et al. 2020

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The increase of antimicrobial resistance is challenging the scientific community to find solutions to eradicate bacteria, specifically biofilms. Light-Emitting Diodes (LED) represent an alternative way to tackle this problem in the presence of endogenous or exogenous photosensitizers. This work adds to a growing body of research on photodynamic inactivation using visible light against biofilms. Violet (400 nm), blue (420 nm), green (570 nm), yellow (584 nm) and red (698 nm) LEDs were used against Pseudomonas fluorescens and Staphylococcus epidermidis. Biofilms, grown on a polystyrene surface, were irradiated for 4 h. Different irradiance levels were investigated (2.5%, 25%, 50% and 100% of the maximum irradiance). Surviving cells were quantified and the inactivation kinetic parameters were estimated. Violet light could successfully inactivate P. fluorescens and S. epidermidis (up to 6.80 and 3.69 log10 reduction, respectively), while blue light was effective only against P. fluorescens (100% of maximum irradiance). Green, yellow and red irradiation neither increased nor reduced the biofilm cell density. This is the first research to test five different wavelengths (each with three intensities) in the visible spectrum against Gram-positive and Gram-negative biofilms. It provides a detailed study of the potential of visible light against biofilms of a different Gram-nature.

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Section: Blue Lightmentioning

confidence: 99%

Visible Light as an Antimicrobial Strategy for Inactivation of Pseudomonas fluorescens and Staphylococcus epidermidis Biofilms

et al. 2020

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“…Kumar et al. () investigated the metabolic changes in Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli O157:H7, Pseudomonas aeruginosa , and S . Typhimurium following illumination with 460 nm LED light.…”

Section: The Principle Behind Pdimentioning

confidence: 99%

“…However, it is important to note that these reviews were written at a time when the idea of using PDI had been floated for the first time. Since then, attempts to use PDI in food have gained popularity, with several papers dedicated to understanding the effect of PDI specifically on foodborne microorganisms, the factors affecting such inactivation, the mechanism of the inactivation and the efficacy of PDI in food matrices (Ghate et al., , , ; Ghate, Kumar, Zhou, & Yuk, 2016b; Josewin, Ghate, Kim, & Yuk, ; Kim & Yuk, ; Kim et al., ; Kim, Bang, & Yuk, ; Kim, Mikš‐Krajnik, Kumar, Ghate, & Yuk, ; Kumar et al., , ; Li, Kim, Bang, & Yuk, ). The current review aims to analyze these works in detail.…”

Section: Introductionmentioning

confidence: 99%

“…Genetically, PDI upregulated stress response genes related to oxidative stress (oxyR, grxA, ahpC), extracytoplasmic stress (STM0225), acid stress (atpC), thermal stress (groES), and SOS (sulA) (Buchovec et al, 2017). Kumar et al (2017) investigated the metabolic changes in Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, Pseudomonas aeruginosa, and S. Typhimurium following illumination with 460 nm LED light. Their results provided deeper insights into the series of steps leading to cell death.…”

Section: Introductionmentioning

confidence: 99%

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Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety

Ghate

Zhou

Yuk

2019

Comp Rev Food Sci Food Safe

Self Cite

118

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Photodynamic inactivation is a phenomenon that has the potential to cause microbial inactivation using visible light. It works on the principle that photosensitizers within the microbial cell can be activated using specific wavelengths to trigger a series of cytotoxic reactions. In the last few years, efforts to apply this intervention technology for food safety have been on the rise. This review article offers a detailed commentary on this research. The mechanism of photodynamic inactivation has been discussed as have the factors that influence its efficacy in food. Efforts to inactivate bacteria, fungi, and viruses have been analyzed in dedicated sections and so has the application of this technology to specific product classes such as fresh produce, dry fruits, seafood, and poultry. The challenges and opportunities facing the application of this technology to food systems have been evaluated and future research directions proposed. Thus, this review will provide insights for researchers and industry personnel looking for a novel solution to combat microbial contamination and resistance.

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“…Furthermore, the adoption of programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) are useful to reduce the risks (KUMARI; SARKAR, 2016). Other strategies can be recommended, such as the use of autolysin (GENG et al, 2017), the addition of citric extract (Citrox © ) (TSIRAKI; SAVVAIDIS, 2016) or peptides (HAN et al, 2017), and the use of light emitting diode (LED) (460 nm) (KUMAR et al, 2017).…”

Section: Bacillus Cereus Group: Genetic Aspects Related To Food Safetmentioning

confidence: 99%

Bacillus cereus group: genetic aspects related to food safety and dairy processing

et al. 2018

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Bacillus cereus group includes not pathogenic and high pathogenic species. They are considered as a risk to public health due to foodborne diseases and as an important cause of economic losses to industries due to production of spoilage enzymes. Some researches have been performed in order to assess the possible factors that contribute to put public health into risk because of consumption of food contaminated with viable cells or toxins which have complex mechanisms of production. The control of these bacteria in food is difficult because they are resistant to several processes used in industries. Thus, in this way, this review focused on highlighting the risk due to toxins production by bacteria from B. cereus group in food and the consequences for food safety and dairy industries.

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Inactivation and changes in metabolic profile of selected foodborne bacteria by 460 nm LED illumination

Cited by 43 publications

References 34 publications

Visible Light as an Antimicrobial Strategy for Inactivation of Pseudomonas fluorescens and Staphylococcus epidermidis Biofilms

Visible Light as an Antimicrobial Strategy for Inactivation of Pseudomonas fluorescens and Staphylococcus epidermidis Biofilms

Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety

Bacillus cereus group: genetic aspects related to food safety and dairy processing

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