Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

Photodynamic inactivation (PDI) is a promising method with multiple targets to inactivate bacteria on food using visible light. Inactivation potency of the curcumin-mediated blue light-emitting diode (LED) PDI against the pathogen Vibrio parahaemolyticus on cooked oysters and its effects on the stor...

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Veröffentlicht in:International journal of food microbiology 2021-05, Vol.345, p.109152, Article 109152
Hauptverfasser: Chen, Bowen, Huang, Jiaming, Liu, Yang, Liu, Haiquan, Zhao, Yong, Wang, Jing Jing
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Bacteria
Colony Count, Microbial
Cooking
Curcumin
Curcumin - pharmacology
Deactivation
Disinfection - methods
Food industry
Food Microbiology - methods
Food preservation
Food Preservation - methods
Food processing industry
Food Storage - methods
Foodborne Diseases - prevention & control
Inactivation
Light
Light emitting diodes
Lipids
Magnetic resonance imaging (MRI)
Malondialdehyde (MDA)
Muscles
Nitrogen
Ostreidae - microbiology
Oxidation
Oysters
Photodynamic inactivation (PDI)
Seafood - microbiology
Storage
Storage quality
Temperature
Vibrio parahaemolyticus
Vibrio parahaemolyticus - drug effects
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Zusammenfassung:Photodynamic inactivation (PDI) is a promising method with multiple targets to inactivate bacteria on food using visible light. Inactivation potency of the curcumin-mediated blue light-emitting diode (LED) PDI against the pathogen Vibrio parahaemolyticus on cooked oysters and its effects on the storage quality were investigated by the microbiological, physical, chemical and histological methods during storage at 4 °C, 10 °C and 25 °C. Results showed that the PDI treatment obviously inhibited the recovery of V. parahaemolyticus on oysters during storage, and the maximal difference attained >1.0 Log10 CFU/g (> 90%) compared to control stored at 10 °C and 25 °C. Meanwhile, it displayed a potent ability (p 
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2021.109152