Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread
Food Microbiol. 2024 Feb;117:104390. doi: 10.1016/j.fm.2023.104390. Epub 2023 Sep 21.ABSTRACTPhotosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions...
Source: Food Microbiology - November 2, 2023 Category: Food Science Authors: Leonard Chong Vinayak Ghate Cassandra Seah Weibiao Zhou Source Type: research
