Photosensitization as a novel approach to decontaminate fruits and vegetables
2009
Paskeviciute, E. | Luksiene, Z., Vilnius University, Vilnius (Lithuania). Institute of Materials Science and Applied Research
Various novel technologies for post harvest processing of food products, such as irradiation, pulsed light, ozone, electrolyzed oxidizing water, etc., have been investigated. Photosensitization as an emerging food safety technology specifically deals with a rapid, environmentally and cost-effective microbial inactivation. A significant inactivation of Bacillus cereus inoculated on the surface of fruits and vegetables could be achieved after a chlorophyll salt based photosensitization treatment (2-3 log (cfu/g)). In addition, naturally distributed aerobic mesophyls were reduced by the same rate as well. Moreover, the shelf-life of treated nectarines, cherry tomatoes, iceberg lettuce, Chinese cabbage can be extended. Summarizing, photosensitization as a novel biophotonic technology has the potential to be an effective antimicrobial tool that can be used to inactivate harmful and pathogenic microorganisms on the surfaces of fruits and vegetables, expanding significantly their shelf-life.
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