Prasad Amritha, Wynands Erin, Roche Steven M, Romo-Bernal Cristina, Allan Nicholas, Olson Merle, Levengood Sheeny, Andersen Roger, Loebel Nicolas, Sabino Caetano P, Ross Joseph A
Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada.
ACER Consulting, Guelph, ON N1G 5L3, Canada.
Foods. 2024 Jan 31;13(3):453. doi: 10.3390/foods13030453.
The development of novel antimicrobial technologies for the food industry represents an important strategy to improve food safety. Antimicrobial photodynamic disinfection (aPDD) is a method that can inactivate microbes without the use of harsh chemicals. aPDD involves the administration of a non-toxic, light-sensitive substance, known as a photosensitizer, followed by exposure to visible light at a specific wavelength. The objective of this study was to screen the antimicrobial photodynamic efficacy of 32 food-safe pigments tested as candidate photosensitizers (PSs) against pathogenic and food-spoilage bacterial suspensions as well as biofilms grown on relevant food contact surfaces. This screening evaluated the minimum bactericidal concentration (MBC), minimum biofilm eradication concentration (MBEC), and colony forming unit (CFU) reduction against , methicillin-resistant (MRSA), , and . Based on multiple characteristics, including solubility and the ability to reduce the biofilms by at least 3 log CFU/sample, 4 out of the 32 PSs were selected for further optimization against and MRSA, including sunset yellow, curcumin, riboflavin-5'-phosphate (R-5-P), and erythrosin B. Optimized factors included the PS concentration, irradiance, and time of light exposure. Finally, 0.1% / R-5-P, irradiated with a 445 nm LED at 55.5 J/cm, yielded a "max kill" (upwards of 3 to 7 log CFU/sample) against and MRSA biofilms grown on metallic food contact surfaces, proving its potential for industrial applications. Overall, the aPDD method shows substantial promise as an alternative to existing disinfection technologies used in the food processing industry.
开发用于食品工业的新型抗菌技术是提高食品安全的一项重要策略。抗菌光动力消毒（aPDD）是一种无需使用刺激性化学物质即可使微生物失活的方法。aPDD包括施用一种无毒的光敏物质，即光敏剂，然后暴露于特定波长的可见光下。本研究的目的是筛选32种作为候选光敏剂（PSs）的食品级色素对致病性和导致食品变质的细菌悬液以及在相关食品接触表面上生长的生物膜的抗菌光动力效果。该筛选评估了最低杀菌浓度（MBC）、最低生物膜根除浓度（MBEC）以及针对耐甲氧西林金黄色葡萄球菌（MRSA）、大肠杆菌（E. coli）、单核细胞增生李斯特菌（Listeria monocytogenes）的菌落形成单位（CFU）减少情况。基于包括溶解度以及将生物膜减少至少3 log CFU/样品的能力等多个特性，从32种PSs中选出4种针对大肠杆菌和MRSA进行进一步优化，包括日落黄、姜黄素、核黄素-5'-磷酸（R-5-P）和赤藓红B。优化因素包括PS浓度、辐照度和光照时间。最后，用445 nm LED在55.5 J/cm的条件下照射0.1% R-5-P，对在金属食品接触表面上生长的大肠杆菌和MRSA生物膜产生了“最大杀灭效果”（高达3至7 log CFU/样品），证明了其在工业应用中的潜力。总体而言，aPDD方法作为食品加工业中现有消毒技术的替代方法显示出巨大的前景。
