Photodynamic inactivation as an emergent strategy against foodborne pathogenic bacteria in planktonic and sessile states

Abstract

Foodborne microbial diseases are still considered a growing public health problem worldwide despite the global continuous efforts to ensure food safety. The traditional chemical and thermal-based procedures applied for microbial growth control in the food industry can change the food matrix and lead to antimicrobial resistance. Moreover, currently applied disinfectants have limited efficiency against biofilms. Therefore, antimicrobial photodynamic therapy (aPDT) has become a novel alternative for controlling foodborne pathogenic bacteria in both planktonic and sessile states. The use of aPDT in the food sector is attractive as it is less likely to cause antimicrobial resistance and it does not promote undesirable nutritional and sensory changes in the food matrix. In this review, aspects on the antimicrobial photodynamic technology applied against foodborne pathogenic bacteria and studied in recent years are presented. The application of photodynamic inactivation as an antibiofilm strategy is also reviewed.

KEYWORDS:

• Biofilms
• food industry
• foodborne pathogens
• photodynamic inactivation
• photosensitization

Notes

Disclosure statement

No potential conflict of interest was reported by the authors.

Notes

1 GBS is an immune-mediated disorder that damages the nervous system. It is characterized by a progressive muscle weakness (and sometimes paralysis), which can lead to respiratory failure and death. Among several illnesses associated with GBS, the most common risk factor includes C. jejuni infection (CDC 2018a).

2 Reiter’s syndrome, also known as reactive arthritis, is an autoimmune disorder associated with urogenital or gastrointestinal infections (Yersinia spp., Shigella spp., Salmonella spp. and C. jejuni). It is characterized by a triad of sterile urethritis, conjunctivitis and inflammatory oligoarthritis, and may lead to chronic sequelae (CDC 2018b).

Additional information

Funding

Alex Fiori Silva acknowledges CAPES Foundation (Coordenaμâo de Aperfeiμoamento de Pessoal de Nõvel Superior), Ministry of Education of Brazil, the financial support (grant: 88881.132738/2016-01). This work was financially supported by: Project: POCI-01-0145-FEDER-030219; POCI-01-0145-FEDER-006939 - Laboratory for Process Engineering, Environment, Biotechnology and Energy – LEPABE funded by FEDER funds through COMPETE2020 – Programa Operacional Competitividade e Internacionalizaμâo (POCI) – and by national funds through FCT – Fundação para a Ciência e a Tecnologia; and the Post-Doc grant awarded to Anabela Borges (SFRH/BPD/98684/2013).