Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

• Published in: International journal of food microbiology Vol. 345; p. 109152
• Main Authors: Chen, Bowen, Huang, Jiaming, Liu, Yang, Liu, Haiquan, Zhao, Yong, Wang, Jing Jing
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 02.05.2021; Elsevier BV
• Subjects: Animals; Bacteria; Colony Count, Microbial; color; Cooking; Curcumin; Curcumin - pharmacology; Deactivation; Disinfection - methods; Food industry; food microbiology; Food Microbiology - methods; Food preservation; Food Preservation - methods; Food processing industry; Food Storage - methods; Foodborne Diseases - prevention & control; histology; Inactivation; Light; Light emitting diodes; Lipids; Magnetic resonance imaging (MRI); Malondialdehyde (MDA); Muscles; Nitrogen; Ostreidae - microbiology; Oxidation; Oysters; pathogens; Photodynamic inactivation (PDI); Seafood - microbiology; Storage; Storage quality; Temperature; texture; total volatile basic nitrogen; Vibrio parahaemolyticus; Vibrio parahaemolyticus - drug effects; Photodynamic inactivation (PDI); Vibrio parahaemolyticus; Magnetic resonance imaging (MRI); Malondialdehyde (MDA); Storage quality; Oysters

Photodynamic inactivation (PDI) is a promising method with multiple targets to inactivate bacteria on food using visible light. Inactivation potency of the curcumin-mediated blue light-emitting diode (LED) PDI against the pathogen Vibrio parahaemolyticus on cooked oysters and its effects on the stor...