Safety Evaluation of Curcumin-mediated Photodynamic Treatment of Oysters
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Abstract:
The food safety of oysters treated with curcumin-mediated photodynamic non-thermal sterilization was evaluated using the acute and 28-day oral toxicity tests. The results showed that the acute oral median lethal dose (LD50) of photodynamically-treated oysters in mice was higher than 40 g/kgbw, which was classified under the practically non-toxic category, and compared with the control group, there were no obvious abnormalities in hematology, organ index, and histopathology. After repeated intragastric administration of photodynamically-treated oysters at the selected dose of 10 g/kgbw for 28 days, no significant abnormal changes were found in the indices of the rats, including their growth and development, body weight, food utilization rate, urology, hematology, serum biochemistry, organ index, and histopathology. The results indicate that photodynamically-treated oysters showed no acute or subacute toxicity within the range of the experimental dosages, and had high food safety, thus providing a theoretical basis for the promotion and application of this technique in shellfish processing.
