Enhanced inactivation of Escherichia coli by ultrasound combined with peracetic acid during water disinfection

Bai, Yun; Shi, Chunhai; Zhou, Yuanhang; Zhou, Yingying; Zhang, Haocheng; Chang, Ruiting; Hu, Xueli; Hu, Jiaxing; Yang, Chuanyao; Peng, Kedi; Xiang, Ping; Zhang, Zhi

doi:10.1016/j.chemosphere.2023.138095

Cited by 11 publications

(11 citation statements)

References 64 publications

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“…Several recent studies have shown that the principle of HIU to enhance food safety depends on the cavitation effect of creating shock waves, releasing colossal energy, which is manifested by transient locally high temperature (5500 • C) and high shear pressures (50-100 MPa), thereby achieving a sterilization effect, or detachment of microorganisms from the food surface (Abrahamsen & Narvhus, 2022;Alzamora et al, 2011;Baboli et al, 2020;Bai, Shi, et al, 2023;Bermudez-Aguirre & Niemira, 2022;Bhargava et al, 2021;Dumuta et al, 2022;Esua et al, 2022;Liu et al, 2022;McHugh, 2016;Paula Rossi et al, 2021;Rathnakumar et al, 2023;Tahmasebi et al, 2023;Yang et al, 2023).…”

Section: Evaluation Of the Sterilization Effect Of The Hiu Treatmentmentioning

confidence: 99%

“…(1 M kHz to 10 MHz) involved in applied research; substantively, its frequency is not up for human hearing level, whereas food exposure therein will produce various physicochemical effects (Abrahamsen & Narvhus, 2022;Bai, Shi, et al, 2023;Bermudez-Aguirre & Niemira, 2022;Dumuta et al, 2022;Gallo et al, 2018;O'Donnell et al, 2010;Rathnakumar et al, 2023;Scudino et al, 2023;Zhang et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…These methods each have advantages and disadvantages (Abrahamsen & Narvhus, 2022; Baboli et al., 2020; Sharma et al., 2023; Vashisht et al., 2022). Available ultrasound wave studies have categorized the energy into low (20–100 kHz), medium (100 kHz to 1 MHz), and high frequencies (1 M kHz to 10 MHz) involved in applied research; substantively, its frequency is not up for human hearing level, whereas food exposure therein will produce various physicochemical effects (Abrahamsen & Narvhus, 2022; Bai, Shi, et al., 2023; Bermudez‐Aguirre & Niemira, 2022; Dumuta et al., 2022; Gallo et al., 2018; O'Donnell et al., 2010; Rathnakumar et al., 2023; Scudino et al., 2023; Zhang et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

“…HIU is evolving as an emerging nonthermal food processing technology, with the combination of HIU and thermal treatments having tremendous potential (Abrahamsen & Narvhus, 2022). In addition, HIU is a low‐cost, safe, nontoxic, eco‐friendly, and highly efficient technique that minimizes thermal processing, as decontamination and modification of the structure and functional components facilitate the inactivation of microbes (such as Escherichia coli , Staphylococcus aureus , Salmonella enteritidis, Aeromonas , Listeria monocytogenes , Lactobacillus monocytogenes , Shigella , and Bacillus subtilis ) and enzymes to ensure food safety (Abrahamsen & Narvhus, 2022; Baboli et al., 2020; Bai, Shi, et al., 2023; Liu et al., 2022; Nehring et al., 2022; Rathnakumar et al., 2023; Tahmasebi et al., 2023). It is worth noting that ultrasonics have been shown to roughly reduce the populations of bacterial species in biofilm by 3–4 orders on fruits and vegetables, but the use of low‐intensity ultrasonics has been shown to inhibit E. coli O157:H7 and reduce biofilm production on leafy greens (Bai, Dai, et al., 2023).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, HIU is a low‐cost, safe, nontoxic, eco‐friendly, and highly efficient technique that minimizes thermal processing, as decontamination and modification of the structure and functional components facilitate the inactivation of microbes (such as Escherichia coli , Staphylococcus aureus , Salmonella enteritidis, Aeromonas , Listeria monocytogenes , Lactobacillus monocytogenes , Shigella , and Bacillus subtilis ) and enzymes to ensure food safety (Abrahamsen & Narvhus, 2022; Baboli et al., 2020; Bai, Shi, et al., 2023; Liu et al., 2022; Nehring et al., 2022; Rathnakumar et al., 2023; Tahmasebi et al., 2023). It is worth noting that ultrasonics have been shown to roughly reduce the populations of bacterial species in biofilm by 3–4 orders on fruits and vegetables, but the use of low‐intensity ultrasonics has been shown to inhibit E. coli O157:H7 and reduce biofilm production on leafy greens (Bai, Dai, et al., 2023). Ultrasonic sterilization significantly improves the quality of food products and can also be combined with other sterilization methods, which can better preserve the nutrient content, namely, with less damage to the overall food quality, compared to conventional antimicrobial strategies (Bai, Dai, et al., 2023; Mohammed & Al‐Hajhoj, 2019).…”

Section: Introductionmentioning

confidence: 99%

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The effects of high‐intensity ultrasonic treatment on emulsification, rheological properties, and flow behavior of liquid egg yolk

Yoshimasa,

Akihiro,

et al. 2024

Food Frontiers

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High‐intensity ultrasonic (HIU) treatment has been used to improve and modify the functional properties of food. HIU potentially inactivates microorganisms in food and modifies the physicochemical properties via the cavitation effect. This study evaluated the combination of different HIU power intensities, temperatures, and times for their effects on diluted liquid egg yolks’ physicochemical properties and rheological and flow behavior. The results showed that Salmonella enteritidis and Escherichia coli in the diluted liquid egg yolks were significantly destroyed as HIU power was increased, and complete destroyed conditions were achieved at 210 W, 60°C for 6 or 9 min. Moreover, the emulsifying activity index of the diluted liquid egg yolks increased significantly at 45 and 60°C under the 75 W HIU treatment, whereas the maximum emulsifying stability index was obtained at 30°C, 210 W for 9 min. Yolk viscosity was positively correlated with HIU power intensity and temperature; the same trend was observed for flow behavior and shear stress. The fluid dynamics of the storage modulus (G′) for the 150 and 210 W HIU treatments increased significantly following the increase in temperature to 45 and 60°C, and G′ > loss modulus (G″). However, free hydrogen sulfide group content also increased significantly after the HIU treatment. Thus, this study revealed that the HIU treatment effectively destroyed the bacteria population in the diluted liquid egg yolk while maintaining or improving the emulsification properties. Moreover, the diluted liquid egg yolk flow parameters apply to egg yolk product manufacturing processes.

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