Abstract
SUMMARYThe study focuses on predictive modelling of inactivation of Salmonella enterica after treatment with chlorophyllin-chitosan complex and visible light. Salmonella cells were incubated with chlorophyllin-chitosan complex (0.001% chlorophyllin and 0.1% chitosan) for different times (5-60 min) and then illuminated with visible light (λ=405 nm, He=38 J/cm2). Inactivation curves and post-treatment regrowth curves were built based on microbiological viability tests and data were fitted to ten inactivation and two regrowth models. The photoactivated complex reduced Salmonella population, which were unable to regrow. Weibull and Baranyi models were the best to describe the inactivation and regrowth kinetics respectively. In conclusion, data from the kinetic analysis and predictive modelling confirmed that photoactivated chlorophyllin-chitosan complex is a promising non-thermal approach for inactivation of Gram-negative pathogens, since no bacterial regrowth after treatment has been predicted.
Highlights
According to World Health Organization (WHO) the incidence of foodborne diseases is a drastically growing public health problem in the world [1]
The study focuses on predictive modelling of inactivation of Salmonella enterica after treatment with chlorophyllin-chitosan complex and visible light
The inactivation of S. enterica by a photoactivated chlorophyllin and chitosan complex in vitro was investigated using different incubation times (5-60 min) and the potential antimicrobial effects of individual experimental factors were investigated in order to assess if the observed inactivation requires the combination of these factors
Summary
According to World Health Organization (WHO) the incidence of foodborne diseases is a drastically growing public health problem in the world [1]. The Centers for Disease Control and Prevention (CDC) reported 48 million illnesses, 128 000 hospitalizations and 3000 deaths every year due to foodborne illness caused by pathogenic microorganisms [2]. Fresh produce has become the second leading cause of foodborne illnesses, which poses a US$77.7 billion economic burden in the US annually [3]. The control of foodborne infections remains a global problem with significant social and economic impact [6]. In this context, innovative, effective, non-chemical and environmentally friendly antimicrobial technologies are in high demand
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