Cargando…
The application of photodynamic inactivation to microorganisms in food
Nowadays, food safety issues have drawn increased attention due to the continual occurrence of infectious diseases caused by foodborne pathogens, which is an important factor causing food safety hazard. Meanwhile, the emergence of an increasing number of antibiotic-resistant pathogens is a worrisome...
Autores principales: | , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8566761/ https://www.ncbi.nlm.nih.gov/pubmed/34761205 http://dx.doi.org/10.1016/j.fochx.2021.100150 |
_version_ | 1784594084199923712 |
---|---|
author | Zhu, Shengyu Song, Yukang Pei, Jiliu Xue, Feng Cui, Xiaowen Xiong, Xiaohui Li, Chen |
author_facet | Zhu, Shengyu Song, Yukang Pei, Jiliu Xue, Feng Cui, Xiaowen Xiong, Xiaohui Li, Chen |
author_sort | Zhu, Shengyu |
collection | PubMed |
description | Nowadays, food safety issues have drawn increased attention due to the continual occurrence of infectious diseases caused by foodborne pathogens, which is an important factor causing food safety hazard. Meanwhile, the emergence of an increasing number of antibiotic-resistant pathogens is a worrisome phenomenon. Therefore, it is imperative to find new technologies with low-cost to inactivate pathogenic microorganisms and prevent cross-contamination. Compared with traditional preservatives, photodynamic inactivation (PDI) has emerged as a novel and promising strategy to eliminate foodborne pathogens with advantages such as non-toxic and low microbial resistance, which also meets the demand of current consumers for green treatment. Over the past few years, reports of using this technology for food safety have increased rapidly. This review summarizes recent progresses in the development of photodynamic inactivation of foodborne microorganisms. The mechanisms, factors influencing PDI and the application of different photosensitizers (PSs) in different food substrates are reviewed. |
format | Online Article Text |
id | pubmed-8566761 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-85667612021-11-09 The application of photodynamic inactivation to microorganisms in food Zhu, Shengyu Song, Yukang Pei, Jiliu Xue, Feng Cui, Xiaowen Xiong, Xiaohui Li, Chen Food Chem X Review Article Nowadays, food safety issues have drawn increased attention due to the continual occurrence of infectious diseases caused by foodborne pathogens, which is an important factor causing food safety hazard. Meanwhile, the emergence of an increasing number of antibiotic-resistant pathogens is a worrisome phenomenon. Therefore, it is imperative to find new technologies with low-cost to inactivate pathogenic microorganisms and prevent cross-contamination. Compared with traditional preservatives, photodynamic inactivation (PDI) has emerged as a novel and promising strategy to eliminate foodborne pathogens with advantages such as non-toxic and low microbial resistance, which also meets the demand of current consumers for green treatment. Over the past few years, reports of using this technology for food safety have increased rapidly. This review summarizes recent progresses in the development of photodynamic inactivation of foodborne microorganisms. The mechanisms, factors influencing PDI and the application of different photosensitizers (PSs) in different food substrates are reviewed. Elsevier 2021-10-28 /pmc/articles/PMC8566761/ /pubmed/34761205 http://dx.doi.org/10.1016/j.fochx.2021.100150 Text en © 2021 The Authors. Published by Elsevier Ltd. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Review Article Zhu, Shengyu Song, Yukang Pei, Jiliu Xue, Feng Cui, Xiaowen Xiong, Xiaohui Li, Chen The application of photodynamic inactivation to microorganisms in food |
title | The application of photodynamic inactivation to microorganisms in food |
title_full | The application of photodynamic inactivation to microorganisms in food |
title_fullStr | The application of photodynamic inactivation to microorganisms in food |
title_full_unstemmed | The application of photodynamic inactivation to microorganisms in food |
title_short | The application of photodynamic inactivation to microorganisms in food |
title_sort | application of photodynamic inactivation to microorganisms in food |
topic | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8566761/ https://www.ncbi.nlm.nih.gov/pubmed/34761205 http://dx.doi.org/10.1016/j.fochx.2021.100150 |
work_keys_str_mv | AT zhushengyu theapplicationofphotodynamicinactivationtomicroorganismsinfood AT songyukang theapplicationofphotodynamicinactivationtomicroorganismsinfood AT peijiliu theapplicationofphotodynamicinactivationtomicroorganismsinfood AT xuefeng theapplicationofphotodynamicinactivationtomicroorganismsinfood AT cuixiaowen theapplicationofphotodynamicinactivationtomicroorganismsinfood AT xiongxiaohui theapplicationofphotodynamicinactivationtomicroorganismsinfood AT lichen theapplicationofphotodynamicinactivationtomicroorganismsinfood AT zhushengyu applicationofphotodynamicinactivationtomicroorganismsinfood AT songyukang applicationofphotodynamicinactivationtomicroorganismsinfood AT peijiliu applicationofphotodynamicinactivationtomicroorganismsinfood AT xuefeng applicationofphotodynamicinactivationtomicroorganismsinfood AT cuixiaowen applicationofphotodynamicinactivationtomicroorganismsinfood AT xiongxiaohui applicationofphotodynamicinactivationtomicroorganismsinfood AT lichen applicationofphotodynamicinactivationtomicroorganismsinfood |