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The results in this study demonstrated the antibacterial efficacy of 405 nm LED on Lact. plantarum and V. parahaemolyticus, suggesting its potential for use in food industry for the control of these micro-organisms.

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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