Abstract:The output of fresh food is very large, however, fresh food was prone to be contaminated by microorganisms during storage and transportation, which would lead to spoilage and cause food safety risks and economic losses. Thermal sterilization is a commonly used sterilization method, but it would have negative effect on the flavor, color and nutrition of food, moreover, it is not suitable for heat-sensitive food materials. Non-thermal sterilization methods could to some extent make up for this deficiency. Photodynamic sterilization, one of non-thermal sterilization method, has been carried out in the preservation research area of fresh food for a while. This paper reviews the sterilization mechanism of photodynamic sterilization technology, summarizes its killing effect and mechanism on different microorganisms, and introduces their application and impact on the quality of fresh food, such as aquatic products, fruit and vegetables, dairy, and meat. This review would provide meaningful references to the preservation and safety control of fresh food.
