食品安全
微生物
生物技术
抗生素耐药性
食品微生物学
食品科学
生物
业务
作者
Shengyu Zhu,Yukang Song,Jiliu Pei,Feng Xue,Xiaowen Cui,Xiaohui Xiong,Chen Li
标识
DOI:10.1016/j.fochx.2021.100150
摘要
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.
科研通智能强力驱动
Strongly Powered by AbleSci AI