Impact of photodynamic inactivation on microbial safety in foods
Food-borne diseases caused by contaminated food products continue to pose a threat to public health, as well as causing major economic losses and a negative impact on companies’ reputation among consumers. In the food industry, inactivation of pathogenic and spoilage microorganisms is conventionally...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
CSIRO Publishing
2022-01-01
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| Series: | Microbiology Australia |
| Subjects: | |
| Online Access: | https://www.publish.csiro.au/ma/pdf/MA22017 |
| _version_ | 1798004489878241280 |
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| author | Yasmina Sultanbawa Maral Seididamyeh |
| author_facet | Yasmina Sultanbawa Maral Seididamyeh |
| author_sort | Yasmina Sultanbawa |
| collection | DOAJ |
| description | Food-borne diseases caused by contaminated food products continue to pose a threat to public health, as well as causing major economic losses and a negative impact on companies’ reputation among consumers. In the food industry, inactivation of pathogenic and spoilage microorganisms is conventionally performed through thermal- and chemical-based techniques, which can affect the nutritional and sensorial quality of food. Furthermore, the emergence of microbial resistance to conventional decontamination techniques has drawn increased attention to finding an alternative and sustainable approach for similar or higher decontamination efficiency. Over the past decade, photodynamic treatment has been introduced for inactivating food spoilage and pathogenic microorganisms as a promising cost-effective, chemical-free, environmentally friendly technique with no reports on toxic residues and microbial resistance. The application and efficiency of photodynamic treatment in various food matrices against a broad range of microorganisms demonstrates the potential of using this technology in the food industry. |
| first_indexed | 2024-04-11T12:24:34Z |
| format | Article |
| id | doaj.art-407eb5754dd246a8bb1b7f7777a7be1f |
| institution | Directory Open Access Journal |
| issn | 1324-4272 2201-9189 |
| language | English |
| last_indexed | 2024-04-11T12:24:34Z |
| publishDate | 2022-01-01 |
| publisher | CSIRO Publishing |
| record_format | Article |
| series | Microbiology Australia |
| spelling | doaj.art-407eb5754dd246a8bb1b7f7777a7be1f2022-12-22T04:23:59ZengCSIRO PublishingMicrobiology Australia1324-42722201-91892022-01-014327174MA22017Impact of photodynamic inactivation on microbial safety in foodsYasmina Sultanbawa0Maral Seididamyeh1Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovations, The University of Queensland, St Lucia, Qld 4072, Australia; and ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Qld 4068, Australia.Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovations, The University of Queensland, St Lucia, Qld 4072, Australia; and ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Qld 4068, Australia.Food-borne diseases caused by contaminated food products continue to pose a threat to public health, as well as causing major economic losses and a negative impact on companies’ reputation among consumers. In the food industry, inactivation of pathogenic and spoilage microorganisms is conventionally performed through thermal- and chemical-based techniques, which can affect the nutritional and sensorial quality of food. Furthermore, the emergence of microbial resistance to conventional decontamination techniques has drawn increased attention to finding an alternative and sustainable approach for similar or higher decontamination efficiency. Over the past decade, photodynamic treatment has been introduced for inactivating food spoilage and pathogenic microorganisms as a promising cost-effective, chemical-free, environmentally friendly technique with no reports on toxic residues and microbial resistance. The application and efficiency of photodynamic treatment in various food matrices against a broad range of microorganisms demonstrates the potential of using this technology in the food industry.https://www.publish.csiro.au/ma/pdf/MA22017antimicrobial treatmentcurcuminfood preservationfood safetygreen technologyphotodynamic |
| spellingShingle | Yasmina Sultanbawa Maral Seididamyeh Impact of photodynamic inactivation on microbial safety in foods Microbiology Australia antimicrobial treatment curcumin food preservation food safety green technology photodynamic |
| title | Impact of photodynamic inactivation on microbial safety in foods |
| title_full | Impact of photodynamic inactivation on microbial safety in foods |
| title_fullStr | Impact of photodynamic inactivation on microbial safety in foods |
| title_full_unstemmed | Impact of photodynamic inactivation on microbial safety in foods |
| title_short | Impact of photodynamic inactivation on microbial safety in foods |
| title_sort | impact of photodynamic inactivation on microbial safety in foods |
| topic | antimicrobial treatment curcumin food preservation food safety green technology photodynamic |
| url | https://www.publish.csiro.au/ma/pdf/MA22017 |
| work_keys_str_mv | AT yasminasultanbawa impactofphotodynamicinactivationonmicrobialsafetyinfoods AT maralseididamyeh impactofphotodynamicinactivationonmicrobialsafetyinfoods |