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Article

Inactivation of Aeromonas hydrophila and Vibrio parahaemolyticus by Curcumin-Mediated Photosensitization and Nanobubble-Ultrasonication Approaches

1
Virginia Seafood Agricultural Research and Extension Center, Virginia Tech, Hampton, VA 23669, USA
2
Center for Coastal Studies ([email protected]), Virginia Tech, Blacksburg, VA 24061, USA
3
Department of Food Science and Technology, University of California-Davis, Davis, CA 95616, USA
4
Department of Agricultural and Biological Engineering, University of California-Davis, Davis, CA 95616, USA
5
Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24060, USA
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1306; https://doi.org/10.3390/foods9091306
Received: 20 July 2020 / Revised: 8 September 2020 / Accepted: 14 September 2020 / Published: 16 September 2020
(This article belongs to the Special Issue Innovative Approaches to Improve the Safety and Quality of Seafood)
The antimicrobial efficacy of novel photodynamic inactivation and nanobubble technologies was evaluated against Vibrio parahaemolyticus and Aeromonas hydrophila as two important aquatic microbial pathogens. Photodynamic inactivation results showed that LED (470 nm) and UV-A (400 nm)-activated curcumin caused a complete reduction in V. parahaemolyticus at 4 and 22 °C, and a greater than 2 log cfu/mL reduction in A. hydrophila, which was curcumin concentration-dependent (p < 0.05). Furthermore, the photodynamic approach caused a greater than 6 log cfu/mL V. parahaemolyticus reduction and more than 4 log cfu/mL of A. hydrophila reduction in aquaponic water samples (p < 0.05). Our results with the nanobubble technology showed that the nanobubbles alone did not significantly reduce bacteria (p > 0.05). However, a greater than 6 log cfu/mL A. hydrophila reduction and a greater than 3 log cfu/mL of V. parahaemolyticus reduction were achieved when nanobubble technology was combined with ultrasound (p < 0.05). The findings described in this study illustrate the potential of applying photodynamic inactivation and nanobubble–ultrasound antimicrobial approaches as alternative novel methods for inactivating fish and shellfish pathogens. View Full-Text
Keywords: curcumin; LED; UV-A; nanobubbles; aquatic pathogens; aquaponics curcumin; LED; UV-A; nanobubbles; aquatic pathogens; aquaponics
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MDPI and ACS Style

Rafeeq, S.; Shiroodi, S.; Schwarz, M.H.; Nitin, N.; Ovissipour, R. Inactivation of Aeromonas hydrophila and Vibrio parahaemolyticus by Curcumin-Mediated Photosensitization and Nanobubble-Ultrasonication Approaches. Foods 2020, 9, 1306. https://doi.org/10.3390/foods9091306

AMA Style

Rafeeq S, Shiroodi S, Schwarz MH, Nitin N, Ovissipour R. Inactivation of Aeromonas hydrophila and Vibrio parahaemolyticus by Curcumin-Mediated Photosensitization and Nanobubble-Ultrasonication Approaches. Foods. 2020; 9(9):1306. https://doi.org/10.3390/foods9091306

Chicago/Turabian Style

Rafeeq, Shamil, Setareh Shiroodi, Michael H. Schwarz, Nitin Nitin, and Reza Ovissipour. 2020. "Inactivation of Aeromonas hydrophila and Vibrio parahaemolyticus by Curcumin-Mediated Photosensitization and Nanobubble-Ultrasonication Approaches" Foods 9, no. 9: 1306. https://doi.org/10.3390/foods9091306

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