Refrigeration temperature enhanced synergistic interaction of curcumin and 460 nm light-emitting diode against Staphylococcus saprophyticus at neutral pH

Abstract Objectives As considered highly resistant to antibiotics like mecillinam, the rise of Staphylococcus saprophyticus (S. saprophyticus) contamination fresh foods and food processing environments necessitates development a new antimicrobial approach for safety control. This study aimed investigate synergistic effect food-grade curcumin (CUR) blue light-emitting diode (LED) on S. saprophyticus. Materials Methods was subjected treatment at 4 25 °C. The influence parameters, including CUR concentration, light dose, pH incubation time inactivation characterized through plate counting method. Results: combined irradiation significantly (P < 0.05) reduced bacterial counts in concentration dose-dependent manner. Moreover, refrigeration temperature (4 °C) enhanced antibacterial neutral condition (6.2–7.2), resulting approximately 6.0 log reductions. Under acidic (pH 2.2–5.2), there no significant difference population reduction between treatments both temperatures. Conclusions These findings proposed that interaction 460 nm LED under refrigerated could enhance condition.