Background Salmonella infection has become a foremost health issue as it is the causative
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …

As an innovative non-antibiotic approach, antimicrobial blue light in the spectrum of 400–
470 nm has demonstrated its intrinsic antimicrobial properties resulting from the presence of …

Consumer awareness on the side effects of chemical preservatives has increased the
demand for natural preservation technologies. An efficient and sustainable alternative to …

Photodynamic inactivation is a phenomenon that has the potential to cause microbial
inactivation using visible light. It works on the principle that photosensitizers within the …

Light-emitting diode (LED) technology is an emerging nonthermal food processing
technique that utilizes light energy with wavelengths ranging from 200 to 780 nm …

This study evaluated the antibacterial effect of 405±5 nm light emitting diode (LED)
illumination against four Salmonella serovars on fresh-cut papaya and on fruit quality at …

The relentless rise of antibiotic resistance is considered one of the most serious problems
facing mankind. This mini‐review will cover three cutting‐edge approaches that use light …

To investigate a potential of 405±5 nm light emitting diode (LED) as a novel technology for
food preservation, the antibacterial effect of 405±5 nm LED on Escherichia coli O157: H7 …

Efficacy of blue (462±3 nm) Light emitting diode (LED) illumination to inactivate the
foodborne pathogens like Escherichia coli and Staphylococcus aureus in the presence of …

The aim of this study was to investigate the antibacterial effect of 460–470 nm light-emitting
diode (LED 460–470nm) illumination against pathogens and spoilage bacteria on the …