2. Academic Validation
  3. Inactivation mechanisms of carvacrol on Salmonella Typhimurium and its combined inhibitory effects with blue light-405 nm for chicken meat preservation

Inactivation mechanisms of carvacrol on Salmonella Typhimurium and its combined inhibitory effects with blue light-405 nm for chicken meat preservation

  • Int J Food Microbiol. 2025 Sep 2:440:111276. doi: 10.1016/j.ijfoodmicro.2025.111276.
Haiying Cui 1,  Xingjun Chen 1,  Tariq Aziz 1,  Rania Ali El Hadi Mohamed 2,  Fahad Al-Asmari 3,  Jaza Maqbl Alshammari 4,  Fakhria A Al-Joufi 5,  Ce Shi 6,  Lin Lin 7
Affiliations

Affiliations

  • 1 School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
  • 2 Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia.
  • 3 Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa 31982, Saudi Arabia.
  • 4 Faculty of Biological and Agriculture Engineering, Applied College, Al-Baha University, Al-Baha 65799, Saudi Arabia.
  • 5 Department of Pharmacology, College of Pharmacy, Jouf University, Aljouf 72341, Saudi Arabia.
  • 6 School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, PR China. Electronic address: ceshi@ujs.edu.cn.
  • 7 School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, PR China. Electronic address: linl@ujs.edu.cn.
PMID: 40409141 DOI: 10.1016/j.ijfoodmicro.2025.111276
Abstract

Salmonella Typhimurium (S. Typhimurium) is a major contributor responsible for food contamination and foodborne illnesses. In this study, the Antibacterial activity of natural compound carvacrol (CAR) against S. Typhimurium were evaluated, and the combined inhibitory effects of CAR and blue light-405 nm (BL-405 nm) were also assessed for chicken meat preservation. CAR showed efficient Antibacterial activity with a minimal inhibitory concentration (MIC) at 0.5 mg/mL. CAR at 2MIC significantly compromised Bacterial membrane integrity, resulting in intracellular content leakage. The combined effect of CAR and BL-405 nm achieved a remarkable 5.62 log CFU/mL reduction in S. Typhimurium viability. The Antibacterial mechanism investigations demonstrated that BL-405 nm and CAR triggered the cell oxidative stress by producing highly Reactive Oxygen Species, such as reactive hydroxyl radicals (OH), leading to cellular destruction and ultimately resulting in cell death. In practical application test, CAR combined with BL-405 nm treatment effectively extended chicken meat shelf life by maintaining Moisture content, stabilizing pH, preserving color and texture, and inhibiting microbial growth and lipid oxidation. The study provided novel insights into the Antibacterial mechanisms of CAR combined with BL-405 nm against S. Typhimurium, which could offer a new strategy for extending the shelf life of poultry meat.

Keywords

Antibacterial mechanisms; Blue light-405 nm; Carvacrol; Chicken meat preservation; Salmonella Typhimurium.

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