Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety.

Photodynamic inactivation is a phenomenon that has the potential to cause microbial inactivation using visible light. It works on the principle that photosensitizers within the microbial cell can be activated using specific wavelengths to trigger a series of cytotoxic reactions. In the last few years, efforts to apply this intervention technology for food safety have been on the rise.

Antibacterial effect of light emitting diodes of visible wavelengths on selected foodborne pathogens at different illumination temperatures.

The antibacterial effect of light emitting diodes (LEDs) in the visible region (461, 521 and 642 nm) of the electromagnetic spectrum was investigated on Escherichia coli O157:H7, Salmonella typhimurium, Listeria monocytogenes and Staphylococcus aureus. The irradiances of the 461, 521 and 642 nm LEDs were 22.1, 16 and 25.