Inactivation Effect of Curcumin-Mediated Photodynamic Non-Thermal Sterilization on Bacteria in Oysters

doi:10.7506/spkx1002-6630-201605009

Abstract

Abstract:

This study aims to explore whether photodynamic therapy (PDT) can inactivate bacteria in oysters. The results
showed that photodynamic inactivation technology using curcumin as the photosensitizer had very good inactivation effect
on bacteria in oysters. This technology has the characteristics of high sterilization efficiency (exceeding 90%), broad antibacterial
spectrum, and easy operation. This study suggests that photodynamic non-thermal sterilization technology has the
potential to be applied in the oyster processing industry in the future.

Key words: photodynamic method, non-thermal sterilization, oyster, curcumin, total plate count

CLC Number:

TS254.4

CAO Binbin, WU Juan, XU Chuanshan, LEUNG Albert Wing nang, LI Zhaojie, WANG Yuming, XUE Yong, XUE Changhu, TANG Qingjuan. Inactivation Effect of Curcumin-Mediated Photodynamic Non-Thermal Sterilization on Bacteria in Oysters[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201605009.

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Inactivation Effect of Curcumin-Mediated Photodynamic Non-Thermal Sterilization on Bacteria in Oysters

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