Ghate Vinayak S, Zhou Weibiao, Yuk Hyun-Gyun
Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, Science Drive 2, 117543, Singapore.
Dept. of Food Science and Technology, Korea National Univ. of Transportation, 61 Daehak-ro Jeungpyeong-gun, Chungbuk, 27909, Republic of Korea.
Compr Rev Food Sci Food Saf. 2019 Mar;18(2):402-424. doi: 10.1111/1541-4337.12418. Epub 2019 Jan 15.
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.
光动力失活是一种利用可见光使微生物失活的现象。它基于微生物细胞内的光敏剂可通过特定波长激活以引发一系列细胞毒性反应的原理发挥作用。在过去几年中，将这种干预技术应用于食品安全的努力不断增加。这篇综述文章对该研究进行了详细评论。讨论了光动力失活的机制以及影响其在食品中效果的因素。在专门的章节中分析了使细菌、真菌和病毒失活的努力，以及该技术在新鲜农产品、干果、海鲜和家禽等特定产品类别中的应用。评估了该技术应用于食品系统所面临的挑战和机遇，并提出了未来的研究方向。因此，本综述将为寻求对抗微生物污染和耐药性新解决方案的研究人员和行业人员提供见解。
