Potent eradication of mixed-species biofilms using photodynamic inactivation coupled with slightly alkaline electrolyzed water

Tan, Lijun; Zhao, Yong; Li, Yufeng; Peng, Zhiyuan; He, Tiantian; Liu, Yang; Qing-jun, Zeng; Wang, Jing Jing

doi:10.1016/j.lwt.2021.112958

Cited by 9 publications

(5 citation statements)

References 36 publications

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“…The Rq is one important parameter to characterize the surface texture roughness of biofilm, and its decline will significantly reduce the bacterial adhesion on the contact surface (Wu et al, 2018 ). Tan et al reported that SAEW coupled with photodynamic inactivation reduced the Rq value on the surface and weakened the connection between the mixed-species biofilms (Tan et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

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Stability and Antibiofilm Efficiency of Slightly Acidic Electrolyzed Water Against Mixed-Species of Listeria monocytogenes and Staphylococcus aureus

Yan

Chelliah

et al. 2022

Front. Microbiol.

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In the natural environment, most microorganisms live in mixed-species biofilms, in which the metabolism and growth of organisms are different from that in single-species biofilms. Adhesive bacteria and their biofilms on the surface of food processing equipment are the sources of cross-contamination, leading to the risk for humans. Slightly acidic electrolyzed water (SAEW) has been proposed as a novel sanitizer in the food and agriculture industry. In this study, we investigated the changes in the physical properties of SAEW under different conditions and the disinfection abilities of SAEW against spore-forming and non-spore-forming pathogens. Furthermore, we examined the disinfection abilities of SAEW after 12 months of shelf life on a mixed-species biofilm of Listeria monocytogenes Scott A and Staphylococcus aureus. The results showed that SAEW at 30 and 50 ppm achieved all-kill of the spore-forming pathogen Bacillus cereus within 30 s. Changes in the ACC and pH of the produced SAEW were generally affected by the storage conditions. Both spore-forming and non-spore-forming pathogens were not detected under treatment with 50 ppm SAEW for 5 min under HDPE-closed conditions throughout the whole storage period. Moreover, 25 mg/L SAEW can inactivate L. monocytogenes Scott A and S. aureus biofilm cells in ~2.45 and 2.57 log CFU/mL in biofilms within 5-min treatment. However, the decline of the two bacteria in the mixed-species biofilm was 1.95 and 1.43 log CFU/mL, respectively. The changes in the cell membrane permeability of the mixed-species biofilm under treatment with SAEW were observed by using atomic force microscopy and confocal laser scanning microscopy. L. monocytogenes Scott A was more sensitive to SAEW in the mixed-species biofilm cells. These findings exhibited strong antibiofilm activities of SAEW in impairing biofilm cell membranes, decreasing cell density, and eliminating biofilm, which suggest that SAEW is an excellent antibacterial agent in the food processing industries.

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Section: Resultsmentioning

confidence: 99%

“…The 60 × objective was used to observe nucleic acid dye fluorescence excited at 488–636 nm and emitted at 504–523 nm. The biofilm images were analyzed by the ZEN 3.1, and the structural parameters of intensity were calculated (Tan et al, 2022 ).…”

Section: Methodsmentioning

confidence: 99%

Stability and Antibiofilm Efficiency of Slightly Acidic Electrolyzed Water Against Mixed-Species of Listeria monocytogenes and Staphylococcus aureus

Yan

Chelliah

et al. 2022

Front. Microbiol.

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“…The slightly alkaline electrolyzed water (SAlEW) with the pH value of 9∼10 is a safe water that is approved for drinking in many countries and can be used to cure gastrointestinal tract diseases (Henry & Chambron, 2013). Tan et al (2022) used the SAlEW as a solvent to dissolve the PS of sodium copper chlorophyll (SCC), and first, pioneered a novel PDI system. In this system, the SAlEW significantly increased the physicochemical stability of the natural SCC, which, in turn, promoted the production of ROS under blue LED irradiation.…”

Section: Adjusting the Working Conditions Of Pdimentioning

confidence: 99%

“…Tan et al. (2022) used the SAlEW as a solvent to dissolve the PS of sodium copper chlorophyll (SCC), and first, pioneered a novel PDI system. In this system, the SAlEW significantly increased the physicochemical stability of the natural SCC, which, in turn, promoted the production of ROS under blue LED irradiation.…”

Section: Strategies To Enhance the Pdi Potencymentioning

confidence: 99%

New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system

Chen,

Zhao,

et al. 2023

Comp Rev Food Sci Food Safe

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The photodynamic inactivation (PDI) is a novel and effective nonthermal inactivation technology. This review provides a comprehensive overview on the bactericidal ability of endogenous photosensitizers (PSs)‐mediated and exogenous PSs‐mediated PDI against planktonic bacteria and their biofilms, as well as fungi. In general, the PDI exhibited a broad‐spectrum ability in inactivating planktonic bacteria and fungi, but its potency was usually weakened in vivo and for eradicating biofilms. On this basis, new strategies have been proposed to strengthen the PDI potency in food system, mainly including the physical and chemical modification of PSs, the combination of PDI with multiple adjuvants, adjusting the working conditions of PDI, improving the targeting ability of PSs, and the emerging aggregation‐induced emission luminogens (AIEgens). Meanwhile, the mechanisms of PDI on eradicating mono‐/mixed‐species biofilms and preserving foods were also summarized. Notably, the PDI‐mediated antimicrobial packaging film was proposed and introduced. This review gives a new insight to develop the potent PDI system to combat microbial contamination and hazard in food industry.

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“…Although the use of EW or DMDC individually plays a certain role in inhibiting the growth of pathogenic bacteria adhered to vegetables, EW in combination with additional physical, chemical or biological techniques may collectively enhance the efficacy of sanitization and broaden the scope of antimicrobial action. [13][14][15] Notably, the efficacy of EW in combination with DMDC for inactivation of L. monocytogenes on vegetables has not been reported. Thus, the research presented here investigated the effect of the addition of 0.3% NaCl to EW (SEW) on the bactericidal activity and biofilm removal potential with respect to L. monocytogenes.…”

Section: Introductionmentioning

confidence: 99%

Synergistic effect of electrolyzed water generated by sodium chloride combined with dimethyl dicarbonate for inactivation of Listeria monocytogenes on lettuce

Shi

et al. 2023

J Sci Food Agric

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BACKGROUNDElectrolyzed water (EW) is recognized as an effective way to control and reduce pathogens in vegetables. However, the disinfection efficacy of EW alone is limited. In this work, the bactericidal activity and biofilm removal capability of EW, generated by adding NaCl to a portable EW generator, were investigated with special reference to Listeria monocytogenes. Furthermore, the impact of EW in combination with dimethyl dicarbonate (DMDC) in reducing the microbial load and improving the overall quality of lettuce during refrigerated storage was evaluated.RESULTSEW with 0.3% NaCl (SEW) had the highest bactericidal activity against L. monocytogenes. The pathogen treated with SEW exhibited lower superoxide dismutase activity and more leakage of proteins and nucleic acids than in the case of EW. Furthermore, the use of SEW resulted in changes in the cell permeability and morphology of L. monocytogenes. A decrease in adhesion and collapse of the biofilm architecture were also observed, indicating that SEW was more effective for inactivating L. monocytogenes cells compared to EW. For untreated lettuce, the populations of the total plate count and inoculated L. monocytogenes decreased by 2.47 and 2.35 log CFU g−1, respectively, after the combined SEW/DMDC treatment for 3 min. The use of SEW alone or combined with DMDC did not negatively impact the lettuce color values, titratable acid, ascorbic acid and soluble solids compared to the control group.CONCLUSIONSEW in combination with DMDC can be used as a novel and potentially effective disinfection strategy for ensuring the safety of vegetable consumption. © 2023 Society of Chemical Industry.

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Potent eradication of mixed-species biofilms using photodynamic inactivation coupled with slightly alkaline electrolyzed water

Cited by 9 publications

References 36 publications

Stability and Antibiofilm Efficiency of Slightly Acidic Electrolyzed Water Against Mixed-Species of Listeria monocytogenes and Staphylococcus aureus

Stability and Antibiofilm Efficiency of Slightly Acidic Electrolyzed Water Against Mixed-Species of Listeria monocytogenes and Staphylococcus aureus

New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system

Synergistic effect of electrolyzed water generated by sodium chloride combined with dimethyl dicarbonate for inactivation of Listeria monocytogenes on lettuce

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