Microbial control of food-related surfaces: Na-Chlorophyllin-based photosensitization

The aim of this study was to evaluate efficiency of photosensitization as surface sanitation alternative using model systems when food pathogens, their spores and biofilms were attached to the food-related surface (polyolefine). In addition it was important to compare antibacterial efficiency of Na-Chlorophyllin (Na-Chl)-based photosensitization with conventional sanitizers. ed results indicate that Bacillus cereus ATCC 12826 and Listeria monocytogenes ATCC 7644 as well as their thermoresistant strains B. cereus SV90 and L. monocytogenes 56LY were effectively inactivated (7 log) by Na-Chl-based photosensitization in vitro. Inactivation rate of thermoresistant strains was slower. The number of attached to the surface B. cereus ATCC 12826 and L. monocytogenes ATCC 7644 was reduced from 4–4.5 log to 0 log after photosensitization treatment. To achieve adequate inactivation of thermoresistant strains the higher Na-Chl concentration and longer illumination times had to be used. Comparison of different surface decontamination treatments reveal that photosensitization is much more effective against all surface-attached B. cereus and L. monocytogenes strains than washing with water or 200 ppm Na-hypochlorite. It is important to note, that surface-attached B. cereus spores and L. monocytogenes biofilms can be eliminated from it by photosensitization as well. ta support the idea that Na-Chlorophyllin-based photosensitization has high antibacterial potential which may serve in the future for the development of human and environment friendly, non-thermal surface decontamination technique.