The global prevalence of food-borne infections has become a major concern. Food-borne pathogens like Campylobacter jejuni, Salmonella enterica, and Clostridium botulinum cause food poisoning and even mortality, necessitating the maintenance of aseptic conditions during food processing. The sterilization of food processing facilities often requires chemical and heat treatment. The formulation of many chemical-based disinfectants includes chemicals generating toxic and carcinogenic by-products. The microalgae like Chlorella spp. reportedly exhibit antimicrobial activity and therefore, can be used for formulating safer and eco-friendly natural sanitizers. This study aims to aseptically prepare functional bread using Ethiopian ingredients, highlighting the application of microalgae-based disinfectant formulation and various disinfection techniques. The functional bread was designed to be potentially effective in reducing hypernatremia condition which is indicative of high levels of sodium in serum that can cause an array of symptoms including deaths in serious cases. The physico-chemical and sensory properties of the designed functional bread were analyzed. The interaction of phytochemicals in the ingredients with the target receptor (Vasopressin V2 receptor) and their drug-likeness were determined using molecular docking and Lipinski’s rule of five analyses. The results suggest that the designed functional bread incorporating Ethiopian ingredients may serve as an effective dietary strategy to prevent hypernatremia. Aseptic processing of the bread ensures longer shelf life and prevention of spoilage by food pathogens.

全球食源性感染的流行已成为一个主要问题。空肠弯曲杆菌、肠沙门氏菌和肉毒杆菌等食源性病原体会导致食物中毒甚至死亡，因此需要在食品加工过程中保持无菌条件。食品加工设施的灭菌通常需要化学和热处理。许多化学消毒剂的配方中都含有产生有毒和致癌副产品的化学物质。微藻如小球藻属。据报道具有抗菌活性，因此可用于配制更安全、环保的天然消毒剂。本研究旨在使用埃塞俄比亚原料无菌制备功能性面包，重点介绍基于微藻的消毒剂配方和各种消毒技术的应用。这种功能性面包的设计目的是潜在地有效减少高钠血症，高钠血症表明血清中钠含量过高，可能导致一系列症状，严重情况下甚至会导致死亡。分析了所设计的功能性面包的理化和感官特性。使用分子对接和利平斯基五分析法则确定成分中植物化学物质与目标受体（加压素 V2 受体）的相互作用及其药物相似性。结果表明，设计的包含埃塞俄比亚成分的功能性面包可以作为预防高钠血症的有效饮食策略。面包的无菌加工可确保更长的保质期并防止食物病原体引起的腐败。