Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review

Bilek, Seda Ersus; Turantaş, Fulya

doi:10.1016/j.ijfoodmicro.2013.06.028

Cited by 159 publications

(93 citation statements)

References 64 publications

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“…Disruption of the cellular structure and functional components of microbial cells lead to cell lysis. Other possible mechanisms are associated with the localized heating (5500°C), high pressure (500 MPa) and formation of free radicals (H+, O − , OH − , HO 2 − and H 2 O 2 ), which results from the sonolysis of water present in liquids (Bilek & Turantas, 2013;Tiwari & Mason, 2012).…”

Section: Food Safetymentioning

confidence: 99%

Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

Zinoviadou

Galanakis²,

Brnčić

et al. 2015

Food Research International

239

123

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Section: Food Safetymentioning

confidence: 99%

Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

Zinoviadou

Galanakis²,

Brnčić

et al. 2015

Food Research International

239

123

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“…Recently, the food industry has also discovered ultrasound technology which has a variety of applications in processing, preservation, and extraction (Chemat et al, 2011). Bilek and Turantaş (2013) reported that combination of ultrasound and aqueous sanitizers effectively reduced microbial contamination in fresh fruits and vegetables. To enhance its efficacy, however, it would most likely have to be used in conjunction with heat treatment (thermosonication) (Awad et al, 2012;Chemat et al, 2011;Mansur and Oh, 2015).…”

Section: Introductionmentioning

confidence: 99%

Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage

Mansur

2015

Food Microbiology

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“…There have been numerous studies on the antimicrobial efficacy of ultrasound in the food industry, which have been reviewed by Awad et al (2), Bilek et al (14), and de São José et al (3). Unfortunately, in order to determine the impact of ultrasound treatment, most of these studies employed the classical plate count method which is a retrospective method because of the long incubation time.…”

mentioning

confidence: 99%

Evaluation of Ultrasound-Induced Damage to Escherichia coli and Staphylococcus aureus by Flow Cytometry and Transmission Electron Microscopy

Ahn

Liu

et al. 2016

Appl Environ Microbiol

155

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bAs a nonthermal sterilization technique, ultrasound has attracted great interest in the field of food preservation. In this study, flow cytometry and transmission electron microscopy were employed to investigate ultrasound-induced damage to Escherichia coli and Staphylococcus aureus. For flow cytometry studies, single staining with propidium iodide (PI) or carboxyfluorescein diacetate (cFDA) revealed that ultrasound treatment caused cell death by compromising membrane integrity, inactivating intracellular esterases, and inhibiting metabolic performance. The results showed that ultrasound damage was independent of initial bacterial concentrations, while the mechanism of cellular damage differed according to the bacterial species. For the Gram-negative bacterium E. coli, ultrasound worked first on the outer membrane rather than the cytoplasmic membrane. Based on the double-staining results, we inferred that ultrasound treatment might be an all-or-nothing process: cells ruptured and disintegrated by ultrasound cannot be revived, which can be considered an advantage of ultrasound over other nonthermal techniques. Transmission electron microscopy studies revealed that the mechanism of ultrasound-induced damage was multitarget inactivation, involving the cell wall, cytoplasmic membrane, and inner structure. Understanding of the irreversible antibacterial action of ultrasound has great significance for its further utilization in the food industry. With increasing demands for safe, nutritious, and minimally processed products, ultrasound has attracted great interest as an alternative nonthermal technology for microbial inactivation in food preservation (1, 2). Since the 1960s, many studies have been conducted to investigate the bactericidal effects and mechanisms of ultrasound (3-5). At present, acoustic cavitation is most widely accepted as the mechanism of sterilization by highpower ultrasound (frequencies between 18 kHz and 100 kHz). The formation, growth, and collapse of cavitation bubbles in liquid media cause mechanical effects (microstreaming, high shear force, shock waves) and sonochemical reactions (free radicals, hydrogen peroxide), eventually resulting in the impairment or disruption of bacterial cells (6-8). The inhibitory effects of ultrasound on microbial cells are multifactorial, including pore formation, cell wall thinning, cell membrane disruption, release of cytoplasm contents, and damage to DNA structure (9, 10). However, there is still no consensus about the primary effect of ultrasound that causes cell death. Most researchers have argued that the primary target of ultrasound is the cytoplasmic membrane, which consists of lipoprotein layers (11, 12). Ananta et al., on the other hand, suggested that ultrasound-induced cell death might not be related to cytoplasmic membrane damage (13).There have been numerous studies on the antimicrobial efficacy of ultrasound in the food industry, which have been reviewed by Awad et al. Unfortunately, in order to determine the impact of ultrasound treatment, most of...

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Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review

Cited by 159 publications

References 64 publications

Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage

Evaluation of Ultrasound-Induced Damage to Escherichia coli and Staphylococcus aureus by Flow Cytometry and Transmission Electron Microscopy

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