An Evaluation of the Potential of High-Intensity Ultrasound for Improving the Microbial Safety of Poultry

Haughton, Pippa; Lyng, James G.; Morgan, D.J.; Cronin, D.A.; Noci, F.; Fanning, Séamus; Whyte, Paul

doi:10.1007/s11947-010-0372-y

Cited by 42 publications

(20 citation statements)

References 27 publications

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“…Similarly to anaerobic bacteria and LAB, high-intensity ultrasound had no signifi cant effect (P > 0.05) on the growth of mesophilic bacteria at any storage time. These results do not agree with previous reports (DOLATOWSKI and STASIAK, 2002), where aerobic and mesophilic (HAUGHTON et al, 2010) bacteria could be controlled by high-intensity ultrasound. Ultrasound with 0.1% OEO did not decrease mesophilic bacteria growth, showing no effect on that bacterium group until 21 days of storage.…”

Section: Mesophilic Bacteriacontrasting

confidence: 98%

“…Furthermore, several authors have shown that the combination of OEO with other preservation methods further Acta Alimentaria 44, 2015 enhances the control of microbial growth (CHOULIARA et al, 2007). Non-thermal treatments, such as high-intensity ultrasound, can also help to control microbial growth in foods, such as chicken meat (HAUGHTON et al, 2010), milk (CAMERON, 2007), water (HUNTER et al, 2008), fruit juices (CHENG et al, 2007), and vegetables (ZHOU et al, 2009). The antibacterial action of high-intensity ultrasound is attributable to the phenomenon of cavitation (CAMERON, 2007).…”

mentioning

confidence: 99%

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Reduction of microorganisms in marinated poultry breast using oregano essential oil and power ultrasound

Piñon¹,

Alarcón-Rojo²,

Rentería‐Monterrubio³

et al. 2015

Acta Alimentaria

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Marinated chicken meat is an ideal substrate for the growth of microorganisms. The aim of this study was to determine the effect of high-intensity ultrasound on the microbial fl ora of chicken meat marinated in oregano oil. Three concentrations of oregano oil (0%, 0.1%, and 0.3%) and two types of marination (traditional and highintensity ultrasound) were tested. Microorganisms were enumerated immediately after marination and on 7, 14, and 21 days of chilled storage. Marination in oregano oil resulted in signifi cant differences (P<0.05) in the numbers of anaerobic, lactic acid bacteria, and mesophiles. Ultrasound with 0.1% OEO did not show any effect on the three types of bacteria. The treatment with 0.3% oregano oil and ultrasound had the greatest effect on controlling microbial growth. Therefore, a combination of ultrasound and oregano oil is the most appropriate option for reducing the growth of mesophilic, anaerobic, and lactic acid bacteria in vacuum-packed marinated chicken breasts during chilled storage.

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Section: Mesophilic Bacteriacontrasting

confidence: 98%

mentioning

confidence: 99%

Reduction of microorganisms in marinated poultry breast using oregano essential oil and power ultrasound

Piñon¹,

Alarcón-Rojo²,

Rentería‐Monterrubio³

et al. 2015

Acta Alimentaria

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“…Continuous flow ultrasound treatment combined with mild heat (57 C) for 18 min resulted in a 5-log reduction of L. monocytogenes in ultrahigh-temperature milk, a 5-log reduction in total aerobic bacteria in raw milk (D'amico et al, 2006). Studies indicated TS increased the lethality of conventional pasteurization and lowered maximum processing temperature, which was expected to minimize adverse effects on the sensory and nutritional quality of food (Cabeza, Ordonez, Cambero, De La Hoz, & Garcia, 2004;Haughton et al, 2012). Wordon, Mortimer, and McMaster (2012) reported that the death rate of Saccharomyces cerevisiae at 55 or 60 C was enhanced when it was pretreated with 1 min sonication followed by the immediate heating.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Staphylococcus aureus and Escherichia coli in milk by different processing sequences of ultrasound and heat

Wang

Zhao

et al. 2018

Journal of Food Safety

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Different processing sequences of ultrasound and heat were applied for the inactivation of Staphylococcus aureus and Escherichia coli in milk. The changes in whey protein content, particle size, zeta potential, pH, viscosity, and color values were studied to evaluate the effects on the quality of milk. Results indicated ultrasound treatment (600 W, 5 min) with postheating (63 °C 5 min) reduced S. aureus and E. coli by 1.58 and 2.02 log cfu/ml, respectively, but yielded 0.26 and 0.19 log cfu/ml sublethal S. aureus and E. coli. Milk preheated to 63 °C (5 min) followed by ultrasound (600 W, 5 min) showed 1.17 and 1.68 log reductions for S. aureus and E. coli, respectively, and the sublethal S. aureus and E. coli were reduced to 0.16 and 0.09 log cfu/ml. The increased cavitation effects make the simultaneous treatment (600 W, 63 °C, 5 min) the most effective approach in killing S. aureus and E. coli, causing 1.67 and 2.16 log reductions, respectively, and producing negligible sublethal bacteria. The simultaneous treatment was also able to improve some physical–chemical properties of milk; smaller particle size and whiter color were achieved. However, whey protein and stability indices of milk were slightly deteriorated by this approach. Practical applications In food processing fields, thermosonication can serve as an alternative processing technique to thermal pasteurization. Especially, the simultaneous treatment of ultrasound and heat showed best inactivation effect for viable and sublethal cells, while maintaining the overall milk quality in the meantime. The results of this research may be useful for the treatment of various bacterial contamination and give the guidance for milk processing.

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“…Moreover, Haughton et al (2011b) investigated the efficacy of high and low intensity ultrasound (20 kW/L and 20 W/L, respectively) under laboratory conditions. Moreover, Haughton et al (2011b) investigated the efficacy of high and low intensity ultrasound (20 kW/L and 20 W/L, respectively) under laboratory conditions.…”

Section: Ultrasoundmentioning

confidence: 99%

Microbial decontamination of poultry carcasses 1 1Adapted from Food Control 21, M. Loretz, R. Stephan and C. Zweifel, ‘Antimicrobial activity of decontamination treatments for poultry carcasses: a literature survey’, 791–804, copyright (2010), with permission from Elsevier.

Zweifel

Stephan

2012

Microbial Decontamination in the Food Industry

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An Evaluation of the Potential of High-Intensity Ultrasound for Improving the Microbial Safety of Poultry

Cited by 42 publications

References 27 publications

Reduction of microorganisms in marinated poultry breast using oregano essential oil and power ultrasound

Reduction of microorganisms in marinated poultry breast using oregano essential oil and power ultrasound

Inactivation of Staphylococcus aureus and Escherichia coli in milk by different processing sequences of ultrasound and heat

Microbial decontamination of poultry carcasses 1 1Adapted from Food Control 21, M. Loretz, R. Stephan and C. Zweifel, ‘Antimicrobial activity of decontamination treatments for poultry carcasses: a literature survey’, 791–804, copyright (2010), with permission from Elsevier.

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