Salmonella enterica is a gram-negative pathogen with great relevance in the food industry, related to food gastroenteritis. Staphylococcus aureus is a gram-positive bacterium that causes intestinal infection, vomiting, and diarrhea when its toxins are ingested. One way to combat these pathogens is photodynamic inactivation (PDI), which consists of the interaction of three elements: photosensitizer, light and molecular oxygen. This interaction promotes the formation of reactive oxygen species, which leads to cell death through necrosis and apoptosis. The present study was divided into four groups: control, light, photosensitizer, and PDI, in order to evaluate the effect of the individually applied and combined elements. In addition, a comparison between the responses of different types of bacteria was performed. The photosensitizer used was protoporphyrin IX, produced through its precursor aminolevulinic acid (ALA). The ALA was applied at concentrations of 0.4 and 0.7 μM, and incubation time from one to four hours. Irradiation was performed at 630 nm and a fluence of 12, 36 and 72 J/cm2 . The results indicated that the photosensitizer concentrations were inefficient to cause total cell death, however, gram-positive bacteria were more susceptible to the technique. Photodynamic antimicrobial therapy is an alternative to existing techniques, presenting a great cost-benefit and having the advantage of being ecologically correct since it only involves non-toxic elements to cause the total destruction of the bacteria.
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