Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study.

Understanding consumers' behavior and their handling of high-risk foods at home is essential for reducing the number of foodborne illnesses. This study shows the results of a cross-national analysis of consumers' perception from nine countries, and the identification of customers' clusters and its characteristics in order to understand customers' behavior, and to build safe chilled ready-to-eat (RTE) foods prevention strategies. The cluster analysis resulted in two clusters: (1) "Precautious consumers" characterized by the orientation towards pre-packed RTE foods, with consumers mainly coming from Bosnia and Herzegovina, India, Poland, Portugal, Spain, and Turkey. Their attitudes and self-reported practices may be categorized as less risky in terms of food-borne illnesses connected with the consumption of RTE foods; (2) "Unconcerned consumers" preferred cutting and slicing RTE foods freshly at the point of purchase, usually sold at the delicatessen department in a supermarket or at open markets. Those consumers mostly came from Croatia, Serbia and Slovenia and their attitudes and self-reported practices were riskier. These results allow a better understating of what characterizes consumers of RTE foods in different countries.

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review.

Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts. Non-thermal treatments can achieve results similar to those of the traditional (thermal) ones in terms of food safety, while ensuring minimal loss of bioactive compounds and sensory properties, thus obtaining a product as similar as possible to the fresh one. This article focuses on a review of the main non-thermal treatments currently available for nuts (cold plasma, high pressure, irradiation, pulsed electric field, pulsed light, ultrasound and ultraviolet light) in relation to their effects on the quality and safety of nuts. All the treatments studied have shown promise with regard to the inhibition of the main microorganisms affecting nuts (e.g., Aspergillus, Salmonella, and E. coli). Furthermore, by optimizing the treatment, it is possible to maintain the organoleptic and functional properties of these products.

Retinol-Loaded Poly(vinyl alcohol)-Based Hydrogels as Suitable Biomaterials with Antimicrobial Properties for the Proliferation of Mesenchymal Stem Cells.

Polyvinyl alcohol (PVA) hydrogels are well-known biomimetic 3D systems for mammalian cell cultures to mimic native tissues. Recently, several biomolecules were intended for use in PVA hydrogels to improve their biological properties. However, retinol, an important biomolecule, has not been combined with a PVA hydrogel for culturing bone marrow mesenchymal stem (BMMS) cells. Thus, for the first time, the effect of retinol on the physicochemical, antimicrobial, and cell proliferative properties of a PVA hydrogel was investigated. The ability of protein (3.15 nm) and mineral adsorption (4.8 mg/mL) of a PVA hydrogel was improved by 0.5 wt.% retinol. The antimicrobial effect of hydrogel was more significant in S. aureus (39.3 mm) than in E. coli (14.6 mm), and the effect was improved by increasing the retinol concentration. The BMMS cell proliferation was more upregulated in retinol-loaded PVA hydrogel than in the control at 7 days. We demonstrate that the respective in vitro degradation rate of retinol-loaded PVA hydrogels (RPH) (75-78% degradation) may promote both antibacterial and cellular proliferation. Interestingly, the incorporation of retinol did not affect the cell-loading capacity of PVA hydrogel. Accordingly, the fabricated PVA retinol hydrogel proved its compatibility in a stem cell culture and could be a potential biomaterial for tissue regeneration.

Removal of an Azo Dye from Wastewater through the Use of Two Technologies: Magnetic Cyclodextrin Polymers and Pulsed Light.

Water pollution by dyes is a huge environmental problem; there is a necessity to produce new decolorization methods that are effective, cost-attractive, and acceptable in industrial use. Magnetic cyclodextrin polymers offer the advantage of easy separation from the dye solution. In this work, the ß-CD-EPI-magnetic (ß-cyclodextrin-epichlorohydrin) polymer was synthesized, characterized, and tested for removal of the azo dye Direct Red 83:1 from water, and the fraction of non-adsorbed dye was degraded by an advanced oxidation process. The polymer was characterized in terms of the particle size distribution and surface morphology (FE-SEM), elemental analysis (EA), differential scanning calorimetry (DSC), thermal gravimetric analysis (TGA), infrared spectrophotometry (IR), and X-ray powder diffraction (XRD). The reported results hint that 0.5 g and pH 5.0 were the best conditions to carry out both kinetic and isotherm models. A 30 min contact time was needed to reach equilibrium with a qmax of 32.0 mg/g. The results indicated that the pseudo-second-order and intraparticle diffusion models were involved in the assembly of Direct Red 83:1 onto the magnetic adsorbent. Regarding the isotherms discussed, the Freundlich model correctly reproduced the experimental data so that adsorption was confirmed to take place onto heterogeneous surfaces. The calculation of the thermodynamic parameters further demonstrates the spontaneous character of the adsorption phenomena (ΔG° = −27,556.9 J/mol) and endothermic phenomena (ΔH° = 8757.1 J/mol) at 25 °C. Furthermore, a good reusability of the polymer was evidenced after six cycles of regeneration, with a negligible decline in the adsorption extent (10%) regarding its initial capacity. Finally, the residual dye in solution after treatment with magnetic adsorbents was degraded by using an advanced oxidation process (AOP) with pulsed light and hydrogen peroxide (343 mg/L); >90% of the dye was degraded after receiving a fluence of 118 J/cm2; the discoloration followed a pseudo first-order kinetics where the degradation rate was 0.0196 cm2/J. The newly synthesized ß-CD-EPI-magnetic polymer exhibited good adsorption properties and separability from water which, when complemented with a pulsed light-AOP, may offer a good alternative to remove dyes such as Direct Red 83:1 from water. It allows for the reuse of both the polymer and the dye in the dyeing process.

Post-fire management effects on hillslope-stream sediment connectivity in a Mediterranean forest ecosystem.

Forest fires intensify sediment transport and aggravate local and off-site consequences of soil erosion. This study evaluates the influence of post-fire measures on structural and functional sediment connectivity (SC) in five fire-affected Mediterranean catchments, which include 929 sub-catchments, by using the "aggregated index of connectivity" (AIC) at two temporal scenarios: I) immediately after the fire and before implementing post-fire practices ('Pre-man'), and II) two years after the fire ('Post-man'). The latter includes all the emergency stabilization practices, that are hillslope barriers, check-dams and afforestation. The stream system was set as the target of the computation (STR), to be representative of intense rainfall-runoff events with effective sediment delivery outside the catchments. Output normalization (AICN) allows comparing the results of the five basins between them. The sedimentological analysis is based on specific sediment yield (SSY) -measured at the check-dams installed after the fire -, and this data is used for output evaluation. Stream density and slope variables were the most influential factors on AICN-STR results at the sub-catchment scale. Post-fire hillslope treatments (barriers when built in high densities and afforestation) significantly reduced AICN-STR in comparison with untreated areas in both structural and functional approaches. Despite the presence of hillslope treatments, the higher erosive rainfall conditions resulted in higher AICN-STR values in the Post-man scenario (functional approach). A positive and good correlation was found between the measured SSY and the AICN-STR changes due to the post-fire practices and vegetation recovery, showing the good correspondence of the computation results and the real sediment dynamics of the studied catchments. Overall, AICN demonstrated to be a useful and versatile tool for post-fire management, which needs further research to optimize its applicability.

New food safety challenges of viral contamination from a global perspective: Conventional, emerging, and novel methods of viral control.

Food- and waterborne viruses, such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses, are major contributors to all foodborne illnesses. Their small size, structure, and ability to clump and attach to inanimate surfaces make viruses challenging to reduce or eliminate, especially in the presence of inorganic or organic soils. Besides traditional wet and dry methods of disinfection using chemicals and heat, emerging physical nonthermal decontamination techniques (irradiation, ultraviolet, pulsed light, high hydrostatic pressure, cold atmospheric plasma, and pulsed electric field), novel virucidal surfaces, and bioactive compounds are examined for their potential to inactivate viruses on the surfaces of foods or food contact surfaces (tools, equipment, hands, etc.). Every disinfection technique is discussed based on its efficiency against viruses, specific advantages and disadvantages, and limitations. Structure, genomic organization, and molecular biology of different virus strains are reviewed, as they are key in determining these techniques effectiveness in controlling all or specific foodborne viruses. Selecting suitable viral decontamination techniques requires that their antiviral mechanism of action and ability to reduce virus infectivity must be taken into consideration. Furthermore, details about critical treatments parameters essential to control foodborne viruses in a food production environment are discussed, as they are also determinative in defining best disinfection and hygiene practices preventing viral infection after consuming a food product.

Guidelines on reporting treatment conditions for emerging technologies in food processing.

In the last decades, different non-thermal and thermal technologies have been developed for food processing. However, in many cases, it is not clear which experimental parameters must be reported to guarantee the experiments' reproducibility and provide the food industry a straightforward way to scale-up these technologies. Since reproducibility is one of the most important science features, the current work aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Infrared heating, microwave heating, ohmic heating and radiofrequency heating are addressed as advanced thermal technologies and isostatic high pressure, ultra-high-pressure homogenization sterilization, high-pressure homogenization, microfluidization, irradiation, plasma technologies, power ultrasound, pressure change technology, pulsed electric fields, pulsed light and supercritical CO2 are approached as non-thermal technologies. Finally, growing points and perspectives are highlighted.

Antibacterial and Proliferative Effects of NaOH-Coated Titanium, Zirconia, and Ceramic-Reinforced PEEK Dental Composites on Bone Marrow Mesenchymal Stem Cells.

Several metallic and polymer-based implants have been fabricated for orthopedic applications. For instance, titanium (Ti), zirconia (Zr), and polyetheretherketone (PEEK) are employed due to their excellent biocompatibility properties. Hence, the present study aimed to compare the functional and biological properties of these three biomaterials with surface modification. For this purpose, Ti, Zr, and ceramic-reinforced PEEK (CrPEEK) were coated with NaOH and tested for the biological response. Our results showed that the surface modification of these biomaterials significantly improved the water contact, protein adhesion, and bioactivity compared with uncoated samples. Among the NaOH-coated biomaterials, Ti and CrPEEK showed higher protein absorption than Zr. However, the mineral binding ability was higher in CrPEEK than in the other two biomaterials. Although the coating improved the functional properties, NaOH coating did not influence the antibacterial effect against E. coli and S. aureus in these biomaterials. Similar to the antibacterial effects, the NaOH coating did not contribute any significant changes in cell proliferation and cell loading, and CrPEEK showed better biocompatibility among the biomaterials. Therefore, this study concluded that the surface modification of biomaterials could potentially improve the functional properties but not the antibacterial and biocompatibility, and CrPEEK could be an alternative material to Ti and Zr with desirable qualities in orthopedic applications.

Inactivation of Foodborne Viruses by UV Light: A Review.

Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV's limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising.

Effect of pH on pulsed light inactivation of polyphenol oxidase.

The inactivation of diverse food enzymes by pulsed light (PL) has been described before, including the inactivation of polyphenol oxidase (PPO) (at pH 6.5). Since the pH affects the conformation of enzymes, it may influence the inactivation of enzymes by PL. The aim of this work was to evaluate the effect of pH on the kinetics of the PL-inactivation and associated structural changes of a case enzyme. To this, PPO was treated by PL at different pHs (4.0-6.5) and its inactivation kinetics and changes in its structure were evaluated by spectrophotometric and spectrofluorometric methods. The inactivation proceeded faster at low pH and was highly correlated with the decrease in peak intrinsic fluorescence intensity. Phase diagrams and parameter A evolution indicated the absence of intermediate unfolded states during the course of the inactivation. No protein aggregation was detected by turbidimetry. Results indicate that although a low pH favors the PL-inactivation of PPO, the mechanism of inactivation is pH-independent. Beyond the specific outcome for PPO, the results are evidence of a general pH-independence in the mechanism of enzyme inactivation by PL in the pH range 4.0-6.5 and acidification can be a strategy to decrease treatment times during PL processing.

Potential of pulsed light technology for control of SARS-CoV-2 in hospital environments.

The emergence of the SARS-CoV-2 infection and its potential transmission through touching surfaces in clinical environments have impelled the use of conventional and novel methods of disinfection to prevent its spreading. Among the latter, pulsed light may be an effective, non-chemical decontamination alternative. Pulsed light technology inactivates microorganisms and viruses by using high intensity polychromatic light pulses, which degrades nucleic acids and proteins. This review describes this technology, compiles and critically analyzes the evidence about the virucidal efficacy of pulsed light technology with view on its potential use against SARS-CoV-2 in touching surfaces in health-care facilities. The efficacy of pulsed light proved against many different kind of viruses allows to conclude that is a suitable candidate to inactivate SARS-CoV-2 as long as the required fluence is applied and the appropriated exposure to contaminated surfaces is guaranteed.

Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile.

Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to inactivate B. bruxellensis inoculated in white wine and to assess the effect of this technology on the color and aromatic profile of the wine. For this, a cocktail of B. bruxellensis strains was inoculated into the wine and its inactivation by PL was determined and fitted to a microbial inactivation model. Along with this, the effect of PL on instrument-measured color, and the volatile compounds of the wine were evaluated by GC/MS and descriptive sensory analysis, respectively. B. bruxellensis was inactivated according to the Geeraerd model including the tail effect, with a maximum inactivation of 2.10 log reduction at 10.7 J/cm2; this fluence was selected for further studies. PL affected wine color but the total color difference was below the just noticeable difference at 10.7 J/cm2. The concentration of 13 out of 15 volatile compounds decreased due to the PL, which was noticeable by the panel. It is not clear if these compounds were photolyzed or volatilized in the open reactor during treatment. In conclusion, PL is able to inactivate B. bruxellensis in white wine but the treatment impairs the volatile profile. The use of a closed reactor under turbulent flow is recommended for disaggregating yeast clumps that may cause the tailing of the inactivation curve, and to avoid the possible escape of volatile compounds during treatment.

Synthesis of New Cyclodextrin-Based Adsorbents to Remove Direct Red 83:1.

Two cyclodextrins (CDs), γ- and hydroxypropyl (HP)-γ-CDs were used to synthesize new adsorbents by using epichlorohydrin (EPI) as cross-linking agent in order to remove Direct Red 83:1 (DR) from water. Both polymers were characterized in terms of Fourier spectroscopy, nuclear magnetic resonance, particle size distribution and thermogravimetric analysis. Experimental data for both polymers were well fitted to the pseudo-second order and intraparticle diffusion model, indicating that in the adsorption both chemical and physical interactions are essential in the removal of DR. Three different isotherm models were analyzed, concluding that γ-CDs-EPI followed the Temkin isotherm and HP-γ-CDs-EPI the Freundlich isotherm, these results suggested that the adsorption was happening onto heterogeneous surfaces. The results of the Gibbs free energy showed that the adsorption was spontaneous at room temperature. In order to eliminate the remaining dye after the polymer treatment, and advanced oxidation process (AOP) was considered, achieving more than 90% of removal combining both mechanisms.

Modelling the Inactivation and Possible Regrowth of Salmonella enterica Treated with Chlorophyllin-Chitosan Complex and Visible Light.

The study focuses on predictive modelling of inactivation of Salmonella enterica after treatment with chlorophyllin-chitosan complex and visible light. Salmonella cells were incubated with chlorophyllin-chitosan complex (0.001% chlorophyllin and 0.1% chitosan) for different times (5-60 min) and then illuminated with visible light (λ=405 nm, H e=38 J/cm2). Inactivation curves and post-treatment regrowth curves were built based on microbiological viability tests and data were fitted to ten inactivation and two regrowth models. The photoactivated complex reduced Salmonella population, which were unable to regrow. Weibull and Baranyi models were the best to describe the inactivation and regrowth kinetics respectively. In conclusion, data from the kinetic analysis and predictive modelling confirmed that photoactivated chlorophyllin-chitosan complex is a promising non-thermal approach for inactivation of Gram-negative pathogens, since no bacterial regrowth after treatment has been predicted.

Forest fire effects on sediment connectivity in headwater sub-catchments: Evaluation of indices performance.

Forest fires and post-fire practices influence the hydrological response of the soil in terms of runoff and sediment connectivity (SC). In this study, the ability of four indices (IC-Borselli, IC-Cavalli, IC-Persichillo and aggregated index of connectivity (AIC)) to assess SC was evaluated in three Mediterranean headwater sub-catchments (66, 143 and 194 ha) affected by an arson fire in 2012. Three temporal scenarios (before the fire, one year after the fire and two years after the fire including post-fire practices (salvage logging, skid trails and check dams)) and two computation targets (streams: hillslope-channel SC; and check-dams: hillslope-outlet SC) were considered, obtaining 66 maps of SC at fine spatial resolution (2 m of cell size). Burn severity classes were estimated using Landsat-7 imagery and the dNBR index. The indices' output analysis included geomorphic (landscape units), mathematic (significance, percentiles and frequency distribution), fire (burn severity classes and unburnt areas) and sedimentological (measured specific sediment yield - SSY) criteria. The IC-Borselli and AIC were the most responsive approaches to the effects of fire on SC at catchment scale, whereas the IC-Persichillo was the most sensitive index to the increasing burn severities. The overlay between the fire severities and the geomorphic features appeared as a key aspect to understand the hydrological response at both the stream-system and outlet targets. We found a good and positive agreement between the measured SSY in the three check-dams and the changes in the estimated SCOUTLET due to the fire, especially with the IC-Borselli and AIC. For a better implementation of post-fire programs, we recommend SCOUTLET maps -from AIC- to assess sediment transport in streams, which is dominated by the deposition process, and SCSTREAM maps -from IC-Borselli and AIC- to place sediment control measures at hillslopes for intense rainfall events when effective sediment transport happens.

Adsorption of Direct Blue 78 Using Chitosan and Cyclodextrins as Adsorbents.

The dyeing industry is one of the most polluting in the world. The adsorption of dyes by polymeric matrixes can be used to minimize the discharge of dyes into the environment. In the present study, chitosan-NaOH and ß-cyclodextrin-epichlorohydrin polymers were used to remove the dye Direct Blue 78 from a wastewater model. To understand the adsorption behavior of Direct Blue 78 onto the polymers, adsorption rate and maximum adsorption capacity were calculated using kinetic tests and isotherm curves respectively. The kinetic data and mechanism of the adsorption process were analyzed by three models and the equilibrium data by three adsorption isotherms; also the different thermodynamic parameters were calculated. Results showed that the adsorption process follows pseudo-second-order kinetics in both polymers and the Langmuir isotherm best-fitted data for chitosan-NaOH polymer and the Freundlich isotherm for the ß-CDs-EPI polymer. The adsorption process is exothermic in both cases and spontaneous for the ß-CDs-EPI polymer to a certain temperature and not spontaneous for the chitosan-NaOH polymer and ß-CDs-EPI polymer at higher temperatures. The complementary action of an advanced oxidation process eliminated >99% of the dye from water. The coupled process seems to be suitable for reducing the environmental impact of the dyeing industry.

Adsorption Properties of ß- and Hydroxypropyl-ß-Cyclodextrins Cross-Linked with Epichlorohydrin in Aqueous Solution. A Sustainable Recycling Strategy in Textile Dyeing Process.

ß-cyclodextrin (ß-CD) and hydroxypropyl-ß-cyclodextrin (HP-ß-CD) were used to prepare insoluble polymers using epichlorohydrin as a cross-linking agent and the azo dye Direct Red 83:1 was used as target adsorbate. The preliminary study related to adsorbent dosage, pH, agitation or dye concentration allowed us to select the best conditions to carry out the rest of experiments. The kinetics was evaluated by Elovich, pseudo first order, pseudo second order, and intra-particle diffusion models. The results indicated that the pseudo second order model presented the best fit to the experimental data, indicating that chemisorption is controlling the process. The results were also evaluated by Freundlich, Langmuir and Temkin isotherms. According to the determination coefficient (R²), Freunlich gave the best results, which indicates that the adsorption process is happening on heterogeneous surfaces. One interesting parameter obtained from Langmuir isotherm is qmax (maximum adsorption capacity). This value was six times higher when a ß-CDs-EPI polymer was employed. The cross-linked polymers were fully characterized by nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA). Also, morphology and particle size distribution were both assessed. Under optimized conditions, the ß-CDs-EPI polymer seems to be a useful device for removing Direct Red 83:1 (close 90%), from aqueous solutions and industrial effluents. Complementarily, non-adsorbed dye was photolyzed by a pulsed light driven advanced oxidation process. The proposed methodology is environmental and economically advantageous, considering the point of view of a sustainable recycling economy in the textile dyeing process.

Degradation of malachite green by a pulsed light/H2O2 process.

Pulsed light (PL) is a type of photonic technology characterized by intense short light pulses that enhance the speed of photochemical reactions, and which might be useful as light source in advanced oxidation processes. This work aimed to test PL as light source for the degradation of the dye malachite green (MG) by combining PL with H2O2. To this end, the effect of dye and H2O2 concentrations and pH on the degradation rate of MG was studied and a degradation pathway was proposed. Dye degradation followed a pseudo-first order kinetics; it increased with low initial dye concentration, high H2O2 concentration and low pH. Complete decolourization was achieved after 35 light pulses (75 J/cm2), with a degradation rate of 0.0710 cm2/J. The degradation was initiated by the attack of hydroxyl radicals to the central carbon of MG generating 4-(dimethylamino)benzophenone (DLBP) followed by the addition of hydroxyl radicals to the non-amino aromatic ring of DLBP and the demethylation of the amino group. Results indicate that PL technology has potential to be implemented to decrease the environmental impact of dyeing industries.

Pulsed light inactivation of polygalacturonase.

Pulsed light is a non-thermal technology capable to inactivate enzymes. This study investigated the effect of pulsed light on the activity of polygalacturonase, and on the structure of the enzyme by means of fluorescence emission spectra, free sulphydryl detection and analysis of changes in parameter A and phase-diagram. The results showed that pulsed light is able to inactivate polygalacturonase in buffer, with >90% reduction of enzyme activity after applying 128 J/cm2 and a first-order kinetic constant of 0.0426 cm2/J under the experimental conditions. The free sulfhydryl detection revealed the rupture of sulfhydryl bridges. Fluorescence spectra analysis showed that the tertiary structure of polygalacturonase was changed. Phase diagram analysis shows the existence of only two populated states. It is suggested that the inactivation of polygalacturonase by pulsed light is an all-or-none process where disulfide bridges are broken and the enzyme is unfolded.

Pulsed light inactivation of horseradish peroxidase and associated structural changes.

Pulsed light (PL) is a non-thermal preservation method in which foods are subjected to one or several intense pulses of wide-spectrum light. Peroxidase (POD) is an enzyme that needs to be inactivated or inhibited because of its deleterious effects on the quality of fruits and vegetables. The feasibility of using PL to inactivate POD was tested and results explained based on measurements of UV-vis spectrum, far-UV circular dichroism and tryptophan fluorescence, and the phase-diagram method. PL reduced the activity of POD by more than 95% after applying 128Jcm-2. There was observed a decrease in the Reinheitzahl value and ellipticity and an increase in tryptophan fluorescence at incremental fluences, as well as linear phase diagrams. The study indicates that the inactivation of POD by PL is an all-or-none process related to loss of helical structure, weak unfolding and ejection of the prostetic group.