Nondestructive monitoring, kinetics and antimicrobial properties of ultrasound technology applied for surface decontamination of bacterial foodborne pathogen in pork

Bonah, Ernest; Huang, Xingyi; Yang, Heng; Aheto, Joshua Harrington; Ren, Yi; Yu, Shanshan; Hongyang, Tu

doi:10.1016/j.ultsonch.2020.105344

Cited by 18 publications

(12 citation statements)

References 35 publications

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“…10 to 30 min sonication treatments resulted in about 1–4.3 and 1–4.6 log reduction in Salmonella Typhimurium and Escherichia coli , respectively. A more significant reduction in microbes was observed at high ultrasonic exposure times (Bonah et al., 2021).…”

Section: Application Of Ultrasound As a Disinfection And Preservation...mentioning

confidence: 99%

“…Recently, Bonah et al. (2021) studied ultrasound application at 20 kHz frequency for the inactivation of Salmonella Typhimurium, and Escherichia coli in pork samples for 10–30 min as treatment time. The ultrasound efficiency was monitored using electronic nose (E‐nose) and hyperspectral Imaging (HIS).…”

Section: Application Of Ultrasound As a Disinfection And Preservation...mentioning

confidence: 99%

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Applications of ultrasound for food preservation and disinfection: A critical review

Khaire

Thorat

Gogate

2021

Food Processing Preservation

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Ultrasound has excellent potential in reducing microbial contamination and has also shown remarkable results in the wastewater treatment and pollutant removal. The different mechanisms of ultrasound in reducing the microbial contamination in food industry are rather exploratory. The present review focuses on the role of ultrasound in improved disinfection, sanitization, and preservation applications in food processing. This paper discusses the physical and chemical effects of ultrasonic cavitation on microbial inactivation. A comprehensive literature is provided to investigate and analyze the broad area application of ultrasound in preventing the microbial contamination in fruits and vegetables, meat, dairy, and during alcohol fermentation. The applied combination of ultrasound with different novel and conventional methods to intensify the ultrasound‐based effect has also been discussed. Overall, this work clearly establishes the background on the prospects of ultrasound disinfection and cleaning in the food industry as a green, effective, sustainable approach to prevent foodborne diseases. Novelty impact statement The present study establishes a groundwork for the application prospects of ultrasound‐based novel, green, and sustainable methods for disinfection and cleaning in the food industry and provides a new insight into the ultrasound mechanisms while analyzing the combined approaches for varied microbial inactivation practices.

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Section: Application Of Ultrasound As a Disinfection And Preservation...mentioning

confidence: 99%

Section: Application Of Ultrasound As a Disinfection And Preservation...mentioning

confidence: 99%

Applications of ultrasound for food preservation and disinfection: A critical review

Khaire

Thorat

Gogate

2021

Food Processing Preservation

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“…The distance between the sample points demonstrated that they were far apart and highly different, and the primary two scent component types and quantities varied noticeably between the samples. LDA is a technique for determining the projection direction, d, between various sample types [23]. The LDA value of the CLs was 98.78%, with LDA1 and LDA2 accounting for 80.23% and 18.55% of that value, respectively.…”

Section: E-nose Analysismentioning

confidence: 99%

Preparation and Characterization of Flavored Sauces from Chinese Mitten Crab Processing By-Products

Sun

Zhou

Ren

et al. 2022

Foods

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To achieve high-value utilization of Chinese mitten crab processing by-products, different types of sauces were prepared using crab legs (CLs) and crab bodies (CBs). Two processing methods, enzymatic hydrolysis and enzymatic hydrolysis coupled with the Maillard reaction, were employed to prepare these sauces. An electronic nose (E-nose) and electronic tongue (E-tongue) were used to measure the changes in the taste and odor, an automatic amino acid analyzer was used to measure the amino acid content, and a headspace solid-phase microextraction GC/MS (HS-SPME-GC/MS) was used to analyze the volatile compounds, qualitatively and quantitatively. The results showed that the sour, bitter, and other disagreeable odors of the enzymatic hydrolysis solution (EHS) were reduced following the Maillard reaction; meanwhile, the umami and saltiness were considerably enhanced. The quantity of free acidic amino acids with an umami and sweet taste in the CL and CB sauces after enzymatic hydrolysis and the Maillard reaction was substantially higher than that in the homogenate (HO). The Maillard reaction solution (MRS) produced more volatile compounds than the HO and EHS, such as aldehydes, pyrazines, ketones, etc. These compounds not only impart a unique flavor but also have antioxidant capabilities, making them a prototype for the high-value utilization of crab processing by-products.

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“…Among them, EEG is the most widely used BCIs ( Kwon et al, 2020 ). ECoG can collect purer signal than EEG, but it is invasive ( Korostenskaja et al, 2014 ). Although fMRI and fNIRS have high spatial resolution, their temporal resolution is low ( Cui et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

A Novel Cognition-Guided Neurofeedback BCI Dataset on Nicotine Addiction

Liu

Gou

et al. 2021

Front. Neurosci.

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Compared with the traditional neurofeedback paradigm, the cognition-guided neurofeedback brain–computer interface (BCI) is a novel paradigm with significant effect on nicotine addiction. However, the cognition-guided neurofeedback BCI dataset is extremely lacking at present. This paper provides a BCI dataset based on a novel cognition-guided neurofeedback on nicotine addiction. Twenty-eight participants are recruited and involved in two visits of neurofeedback training. This cognition-guided neurofeedback includes two phases: an offline classifier construction and a real-time neurofeedback training. The original electroencephalogram (EEG) raw data of two phases are provided and evaluated in this paper. The event-related potential (ERP) amplitude and channel waveform suggest that our BCI dataset is of good quality and consistency. During neurofeedback training, the participants’ smoking cue reactivity patterns have a significant reduction. The mean accuracy of the multivariate pattern analysis (MVPA) classifier can reach approximately 70%. This novel cognition-guided neurofeedback BCI dataset can be used to develop comparisons with other neurofeedback systems and provide a reference for the development of other BCI algorithms and neurofeedback paradigms on addiction.

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Nondestructive monitoring, kinetics and antimicrobial properties of ultrasound technology applied for surface decontamination of bacterial foodborne pathogen in pork

Cited by 18 publications

References 35 publications

Applications of ultrasound for food preservation and disinfection: A critical review

Applications of ultrasound for food preservation and disinfection: A critical review

Preparation and Characterization of Flavored Sauces from Chinese Mitten Crab Processing By-Products

A Novel Cognition-Guided Neurofeedback BCI Dataset on Nicotine Addiction

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