naa a22 4500 51076472X CHVBK 20180411083152.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s12393-013-9070-7 doi (NATIONALLICENCE)springer-10.1007/s12393-013-9070-7 Antibacterial Photosensitization-Based Treatment for Food Safety [Elektronische Daten] [Zivile Luksiene, Lubov Brovko] Development of novel methods for decontamination of food and food-processing, food-handling environment, which are compatible with the consumer demand for minimally processed safe foods, remains one of the urgent topics of food science. One of these methods—antibacterial photosensitization-based treatment—is gaining more attention recently due to its unique properties. The method is based on combined action of nontoxic dye (called photosensitizer), visible light, and oxygen-producing cytotoxic effect (photodynamic effect). Presently, this method is widely used as anticancer and antiinfections treatments under the name photodynamic therapy. Photosensitization-based treatment was shown to be effective against a wide range of microorganisms (Gram-positive and Gram-negative bacteria in both vegetative form and spores, as well as in biofilms, mammalian viruses and bacteriophages, fungi and yeasts, and parasitic protozoa); no existing or emerging resistance against this treatment was observed even after multiple applications and the possibility of that is considered very unlikely; possibility to initiate the process on-spot and on-demand by targeted delivery of illumination provides multiple treatment options tailored to each particular case. Recent advances in the area of antibacterial photosensitization-based treatment applications in food and food-processing environment are presented in this review. Advantages and shortcomings of the method are discussed. Springer Science+Business Media New York, 2013 Photosensitization nationallicence Antimicrobial action nationallicence Food safety nationallicence Luksiene Zivile Institute of Applied Sciences, Vilnius University, Sauletekio 10, 10223, Vilnius, Lithuania aut Brovko Lubov Canadian Research Institute for Food Safety, University of Guelph, 43 McGilvray st., N1G 2W1, Ontario, Canada aut Food Engineering Reviews Springer US; http://www.springer-ny.com 5/4(2013-12-01), 185-199 1866-7910 5:4<185 2013 5 12393 https://doi.org/10.1007/s12393-013-9070-7 text/html Onlinezugriff via DOI 1 review-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s12393-013-9070-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Luksiene Zivile Institute of Applied Sciences, Vilnius University, Sauletekio 10, 10223, Vilnius, Lithuania aut NATIONALLICENCE 700 1- Brovko Lubov Canadian Research Institute for Food Safety, University of Guelph, 43 McGilvray st., N1G 2W1, Ontario, Canada aut NATIONALLICENCE 773 0- Food Engineering Reviews Springer US; http://www.springer-ny.com 5/4(2013-12-01), 185-199 1866-7910 5:4<185 2013 5 12393 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer