The application of photodynamic inactivation to microorganisms in food

• Published in: Food Chemistry: X 2021-12, Vol.12, p.100150, Article 100150
• Main Authors: Zhu, Shengyu, Song, Yukang, Pei, Jiliu, Xue, Feng, Cui, Xiaowen, Xiong, Xiaohui, Li, Chen
• Format: Article
• Language: English
• Subjects: Application; Factors influencing PDI; Mechanism; PDI; Review
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2021.100150

•Recent progresses in the development of photodynamic inactivation (PDI) of bacteria were summarized.•Key factors influencing the PDI effects were firstly reviewed.•Photosensitizers which can be applied in food products for PDI are summarized.•Application of PDI in various food substrates are also reviewed. 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.