The methods recently applied for inactivation of food pathogens are not always efficient, safe for humans, or ecologically friendly. In this context, photosensitization might serve as a promising antibacterial tool. Data obtained in this study indicate that the important food pathogens Listeria monocytogenes and Bacillus cereus can be inactivated after photosensitization by 6 log in vitro. Moreover spores of B. cereus as well as biofilms of L. monocytogenes are susceptible to this treatment. Decontamination of strawberries from L. monocytogenes by photosensitization as well as from aerobic mezophylls reached 3 log. The shelf-life of treated berries in comparison with non-treated control strawberries increased by 40%. No significant changes of antioxidant activity in strawberries was detected.
[1]
Gustavo A. González-Aguilar,et al.
High Oxygen Treatment Increases Antioxidant Capacity and Postharvest Life of Strawberry Fruit
,
2007
.
[2]
Anders Leufvén,et al.
The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries
,
2008
.
[3]
S. Jurkonienė,et al.
Inactivation of Possible Fungal Food Contaminants by Photosensitization
,
2005
.
[4]
Ž. Lukšienė,et al.
New Approach to Inactivation of Harmful and Pathogenic Microorganisms by Photosensitization
,
2005
.
[5]
M. Heinonen,et al.
Berry phenolics and their antioxidant activity.
,
2001,
Journal of agricultural and food chemistry.