Haematoporphyrin- and sodium chlorophyllin-induced phototoxicity towards bacteria and yeasts - A new approach for safe foods
- Autor(en)
- M. Kreitner, K. H. Wagner, G. Alth, R. Ebermann, H. Foißy, I. Elmadfa
- Abstrakt
Alternative methods for the decontamination of foods and surfaces in the food processing industry are under research. We introduce a new approach: the use of visible light plus photosensitizers, the photodynamic effect. First, we established an experimental model to examine the photosensitivity of immobilized micro-organisms. We tested subsequently several Gram-positive bacteria and yeasts for their photosensitivity after incubation with haematoporphyrin (HP) and sodium chlorophyllin (CHL). The survival levels of the bacteria fixed on solid media ranged from 0.0006% to 0.08% (3-5 log10 inactivations), and those of the yeasts from <0.1% to 50% (0.3-3 log10 inactivations) under the experimental conditions chosen.
- Organisation(en)
- Department für Ernährungswissenschaften
- Externe Organisation(en)
- Krankenanstalt Rudolfstiftung, Universität für Bodenkultur Wien, Universität Wien
- Journal
- Food Control
- Band
- 12
- Seiten
- 529-533
- Anzahl der Seiten
- 5
- ISSN
- 0956-7135
- DOI
- https://doi.org/10.1016/S0956-7135(01)00057-3
- Publikationsdatum
- 12-2001
- Peer-reviewed
- Ja
- ÖFOS 2012
- 303009 Ernährungswissenschaften
- Schlagwörter
- ASJC Scopus Sachgebiete
- Biotechnology, Food Science
- Link zum Portal
- https://ucris.univie.ac.at/portal/de/publications/haematoporphyrin-and-sodium-chlorophyllininduced-phototoxicity-towards-bacteria-and-yeasts--a-new-approach-for-safe-foods(0863e709-cb11-4e79-b2a3-861690f6031d).html