Original scientific paper

Inactivation of Possible Fungal Food Contaminants by Photosensitization

Živile Lukšiene ; Institute of Material Science and Applied Research, Sauletekio 9, LT-10223, Vilnius, Lithuania
Dalia Pečiulyte ; Institute of Botany, Žaliuju Ežeru 49, LT-08406 Vilnius, Lithuania
Sigita Jurkoniene ; Institute of Botany, Žaliuju Ežeru 49, LT-08406 Vilnius, Lithuania
Romualdas Puras ; Institute of Material Science and Applied Research, Sauletekio 9, LT-10223, Vilnius, Lithuania

Abstract

Photosensitization is based on the interaction of two nontoxic, nonmutagenic and noncarcinogenic agents – photosensitizer, accumulated in the microorganism, and visible light. This interaction in the presence of oxygen induces radical-based citotoxic events. The study has been carried out to define a new tool to improve microbial food safety by photosensitization for inactivation of several fungi, which are harmful for food industry and sometimes resistant to other treatments. The obtained data indicate that several microfungi such as Alternaria alternata, Fusarium avenaceum, Acremonium strictum and Rhizopus oryzae might be effectively inactivated by this new technology. Clear correlation was observed between the efficiency of inhibition of germination and the amount of photosensitizer, accumulated by the fungus.

Keywords

photosensitization; inactivation of microfungi; food processing and safety

Hrčak ID:

110567

URI

https://hrcak.srce.hr/110567

Publication date:

15.12.2005.

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