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

Abstract

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.

The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies

“…After 3 days, the microbiota of the air‐stored cod was dominated by Photobacterium , Acinetobacter , Pseudomonas , and Psychrobacter , whereas Photobacterium was the only dominant genus in those stored for 5 days in 60% CO 2 , 5% O 2 , and 35% N 2 . Besides the aforementioned physical interventions, photodynamic inactivation of bacteria (PIB) has gained increasing popularity to control microbiological food safety (Ghate, Zhou, & Yuk, 2019). The principle of PIB starts with light absorption by a photosensitizer, energy transfer to a substrate or molecular oxygen, and the formation of highly toxic reactive oxygen species (Fang, 2004; Foote, 1991).…”

“…Extrinsic factors include environmental factors (e.g., storage or treatment temperatures and the availability of oxygen) and engineering factors (such as the wavelength and dose). So far, PIB has been applied onto products such as fruit, meat, and grain, as well as food contact surfaces (Ghate et al., 2019; Sheng, Zhang, Sun, & Wang, 2020). Although no direct application has been made to fish or fish products so far, the efficacy of PIB over both pathogens and spoilage bacteria indicates promising potential applications in fish and fish products or fish processing equipment.…”

The Remarkable Effect of Potassium Iodide in Eosin and Rose Bengal Photodynamic Action against Salmonella Typhimurium and Staphylococcus aureus

“…However, to adopt and implement photoinactivation in the food industry, a variety of factors, both those related to aPDT and those related to the food matrix, need to be evaluated [3,43]. Most of the studies with aPDT in food matrices or food-related contamination have been done at laboratory scale, and have focused on fruits, vegetables, and poultry, or food contact surfaces [3,43]. Tao et al [22] applied different concentrations of curcumin in fresh-cut Fuji apple inoculated with Escherichia coli.…”

Terapi Fotodinamik Antimikroba: Prospek Baru Dalam Penanganan Pangan?

“…Penyelidikan tersebut tidak hanya terkait potensi aplikasi untuk penanganan berbagai jenis sel tumor dan kanker, tetapi juga pengembangan jenis senyawa dan modifikasi struktur fotosensitizer yang digunakan Santosa & Limantara, 2010 (Welsh & Adams, 1954;Yamamoto, 1958). Fenomena inaktivasi mikroorganisme tidak hanya terjadi pada virus, tetapi juga bakteri Gram positif dan negatif (Nitzan et al, 1987;Nitzan et al, 1992), khamir (Ito, 1977), fungi (Propst & Lubin, 1978), dan parasit (Gottlieb et al, 1997 (Hamblin, 2016;Maisch, 2015;Kashef & Hamblin, 2017), improvisasi atau modifikasi molekul fotosensitizer melalui sintesis nanopartikel, penggabungan dalam matriks pembawa silika, ataupun dengan biopoliper dan material hidrogel (Mesquita et al, 2018), serta inovasi aplikasi di bidang medis (Esper et al, 2019;Zheng et al, 2019) juga keamanan pangan (Ghate et al, 2019;Tao et al, 2019).…”