Abstract: Microbes can cause food spoilage and waste, and even cause diseases posing a threat to human health. Being different from the traditional sterilization technology, photodynamic inactivation is a non-thermal physical sterilization technology based on the biological activity of natural antibacterial substances under light. It is characterized by remarkable microbial killing efficacy, simple operation, low cost, environmental friendliness, and can well maintain food flavor, color and nutritional value. This paper mainly summarizes the principle of photodynamic inactivation, outlines the major microorganisms in foods and the mechanism of photodynamic inactivation of microorganisms, and reviews the current status of the application of photodynamic inactivation in foods. We believe that this review will provide theoretical support for the application of photodynamic inactivation in the food field.

Key words: photodynamic inactivation; food sterilization; food preservation; photosensitizers; foodborne microorganisms