A novel strategy to enhance photocatalytic killing of foodborne pathogenic bacteria by modification of non-metallic monomeric black phosphorus with Elaeagnus mollis polysaccharides.

New antibacterial agents are needed to overcome the challenges of microbial food contamination. In this study, we investigated the potential of Elaeagnus mollis polysaccharide (EMP) to modify black phosphorus (BP) for use as a bactericide for foodborne pathogenic bacteria. The resulting compound (EMP-BP) displayed enhanced stability and activity compared with BP. EMP-BP exhibited an increased antibacterial activity (bactericidal efficiency of 99.999 % after 60 min of light exposure) compared to EMP and BP. Further studies revealed that photocatalytically generated reactive oxygen species (ROS) and active polysaccharides acted collectively on the cell membrane, leading to cell deformation and death. Furthermore, EMP-BP inhibited biofilm formation and reduced expression of virulence factors of Staphylococcus aureus , and material hemolysis and cytotoxicity tests prove that the material had good biocompatibility. In addition, bacteria treated with EMP-BP remained highly sensitive to antibiotics and did not develop significant resistance. In summary, we report an environmentally friendly method for controlling pathogenic foodborne bacteria that is efficient and apparently safe. [Display omitted] • The novel EMP-BP nanomaterial composite can be cheaply and easily fabricated. • Designing EMP over BP for enhancing material stability and antibacterial activity. • EMP-BP inhibits bacteria by photogenerated ROS and natural active ingredients. [ABSTRACT FROM AUTHOR]