Antibacterial Activity of Phloretin Against Vibrio parahaemolyticus and Its Application in Seafood

Although phloretin is widely utilized in the food industry as an additive, its effects on foodborne pathogens remain insufficiently investigated. This study aimed to evaluate the antimicrobial properties of phloretin (PHL) against <i>Vibrio parahaemolyticus</i> (<i>V. parahaemolyticus</i>) and to elucidate the potential mechanisms of action. After PHL treatment, alterations in the cell morphology, cell microstructure, and intracellular contents of <i>V. parahaemolyticus</i> were assessed. Scanning electron microscopy revealed substantial damage to cell integrity, subsequent to PHL treatment. A notable reduction in intracellular components, including proteins, ATP, and DNA, was observed in samples treated with PHL. PHL was shown to inhibit the activities of <i>ATPase</i>, β-galactosidase, and respiratory chain dehydrogenase in <i>V. parahaemolyticus</i>. Furthermore, it was demonstrated to elevate the intracellular levels of reactive oxygen species and promote cell death. After being applied to sea bass, shrimp, and oysters, PHL effectively inactivated <i>V. parahaemolyticus</i> in these seafoods. These findings demonstrate that PHL has potential for application in seafood to control <i>V. parahaemolyticus.</i>