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Photodynamic inactivation (PDI) is a new and promising strategy for eliminating foodborne pathogenic bacteria in food preservation, reducing associated health risks for consumers. This study aimed to develop an innovative PDI-based system to inactivate Salmonella Enteritidis PT4 on eggshells. The system includes 405 nm light-emitting diodes (LEDs) and the application of curcumin or carvacrol as photosensitizers. The antibacterial activity of the system was investigated in eggshells inoculated with S. Enteritidis PT4 at different temperatures (4, 25, and 37°C) and exposure times (15, 30, and 45 min). Carvacrol + LEDs application was completely inhibited S. Enteritdis PT4 at 4 (after 30 min), 25, and 37°C at the 45th min. Curcumin + LED completely inhibited bacterial growth after 45 min at 4 and 25°C. The results showed that simultaneous use of carvacrol or curcumin with LEDs at various temperatures exhibited significant antibacterial activity against the bacteria depending on the exposure time. The application of curcumin or carvacrol sourced via PDI in the originally developed system resulted in any significant changes in egg quality parameters and sensory properties. This study demonstrated that PDI-based system using curcumin or carvacrol as photosensitizers could be a potential tool for decontamination of eggs contaminated with S. Enteritidis PT4., (© 2025 The Author(s). Veterinary Medicine and Science published by John Wiley & Sons Ltd.)

Artificial intelligence is an emerging technology which harbors a suite of mechanisms that have the potential to be leveraged for reaping value across multiple domains. Lately, there is an increased interest in embracing applications associated with Artificial Intelligence to positively contribute to food safety. These applications such as machine learning, computer vision, predictive analytics algorithms, sensor networks, robotic inspection systems, and supply chain optimization tools have been established to contribute to several domains of food safety such as early warning of outbreaks, risk prediction, detection and identification of food associated pathogens. Simultaneously, the ambition toward establishing a sustainable food system has motivated the adoption of cutting-edge technologies such as Artificial Intelligence to strengthen food security. Given the myriad challenges confronting stakeholders in their endeavors to safeguard food security, Artificial Intelligence emerges as a promising tool capable of crafting holistic management strategies for food security. This entails maximizing crop yields, mitigating losses, and trimming operational expenses. AI models present notable benefits in efficiency, precision, uniformity, automation, pattern identification, accessibility, and scalability for food security endeavors. The escalation in the global trend for adopting alternative protein sources such as edible insects and microalgae as a sustainable food source reflects a growing recognition of the need for sustainable and resilient food systems to address the challenges of population growth, environmental degradation, and food insecurity. Artificial Intelligence offers a range of capabilities to enhance food safety in the production and consumption of alternative proteins like microalgae and edible insects, contributing to a sustainable and secure food system.

Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today's world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels., (© 2023. The Author(s).)

Photodynamic inactivation (PDI) has a potential application for food preservation that can minimize food pathogens posing risks to consumer health. This study aimed to evaluate the antibacterial activity of 405 nm light-emitting diodes (LEDs) illumination in the presence of carvacrol and curcumin against Salmonella Enteritidis and S. Enteritidis PT4 at different temperatures (4 °C, 25 °C and 37 °C) and time parameters (15 min, 30 min and 45 min) in the illumination system. Compared to their individual treatment, the decrease in the bacterial population was stronger in bacteria treated with LEDs + carvacrol or LEDs + curcumin. Co-application of carvacrol or curcumin with LEDs at 37 °C showed strong antibacterial activity against both bacteria depending on the application time. Co-application at 37 °C for 45 min completely inhibited the growth of S. Enteritidis. LEDs, curcumin, carvacrol applications alone or LEDs + curcumin, LEDs + carvacrol applications caused a decrease in bacterial population in proportion to the increase in the storage temperature and application times. These results showed that carvacrol or curcumin potentiates LEDs illumination therapy against both bacteria. Future studies on adapting the PDI system to control bacteria in a variety of foods may help develop novel strategies to fight against foodborne bacterial pathogens.

Medicinal use of phytochemicals dates back to ancient times. Following that, in the 1980s those phytochemicals because of their chemical composition were used to produce new functional foods with added health benefits. Based on their positive effects, nowdays phytochemicals are integrated into the composition of various food products such as whey. This study aimed to develop a functional beverage using probiotics, inulin and rose oil (0.5%, 1% and 2%) and to reveal their effects on some quality properties of the product during 28 days of storage. Lactobacillus acidophilus simultaneously with Bifidobacterium animalis were inoculated into reconstituted whey and inulin was added to enhance their growth and survival in the gastrointestinal tract. Beverage containing 0.5% rose oil (group D) was the most preferred and at the 28th day of storage contained 8.70 log 10 cfu/ml, which is essential for a product to have probiotic properties. Microbiological evaluations including rose oil sample showed the absence of coliform in all the samples, while total mesophilic aerobic, yeast and mould counts showed no significant differences related to rose oil during storage period. Groups C, D, E and F had low pH values while group E exhibited the highest acidity level with its highest value (1.6% LA) at the 21st day. For the most part of storage period, group C had the highest levels of total solids while groups D, E and F had higher amounts of protein. Through storage duration, in all groups (except group B) the levels of ash, total solids and protein decreased., (© Association of Food Scientists & Technologists (India) 2020.)