The effects of acid adaptation on Escherichia coli inactivation using power ultrasound

Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes

“…These bubbles generate localized mechanical and chemical energies that are capable of inactivating microorganisms (Adekunte et al, 2010;Gogate & Kabadi, 2009;Piyasena, Mohareb, & McKellar, 2003;Valero et al, 2007). When a bubble collapse occurs, pressure changes which is considered main cause of disruption of microbial cell (Patil, Bourke, Kelly, Frías, & Cullen, 2009;Piyasena et al, 2003).…”

Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

“…Compared with the diagnostic ultrasound, a lower frequency range of 20 to 100 kHz and a higher sound intensity of 10 to 1000 W/cm 2 is used for microbial control in food applications [4,6]. Ultrasound inhibits and destroys microorganisms due to the phenomenon of cavitation, the generation and collapse of micro bubbles results in high localized temperatures and pressure causing disruption of cell walls, membranes and DNA of microorganisms [7,8]. Ultrasound has been identified as a potential technology to meet the FDA requirement of a 5 log colony forming units (CFU) reduction in pertinent microorganisms found in fruit juice [7] and sufficient to inactivate food borne spoilage microorganisms, such as Saccharomyces cerevisiae, pertinent to fruit juice [4].…”

“…Ultrasound inhibits and destroys microorganisms due to the phenomenon of cavitation, the generation and collapse of micro bubbles results in high localized temperatures and pressure causing disruption of cell walls, membranes and DNA of microorganisms [7,8]. Ultrasound has been identified as a potential technology to meet the FDA requirement of a 5 log colony forming units (CFU) reduction in pertinent microorganisms found in fruit juice [7] and sufficient to inactivate food borne spoilage microorganisms, such as Saccharomyces cerevisiae, pertinent to fruit juice [4]. The specific objectives of this study were to examine effects of ultrasound treatment with comparison to the thermal pasteurization on the changes in physicochemical quality attributes, beta-carotene content and antioxidant capacity of carrot juice acidified with three different levels of apple juice.…”

Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice

“…These include physical means such as ultrasound processing (Baumann, Martin, & Feng, 2005;D 0 Amico et al, 2006;Patil, Bourke, Kelly, Frías, & Cullen, 2009); high pressure processing (Brin ez, Roig-Sagués, Hernández Herrero, & Guamis López, 2006;Jordan, Pascual, Bracey, & Mackey, 2001) and pulsed electric field (PEF) processing of fruit juices (Ayhan et al, 2002). A number of studies have determined the efficacy of ultraviolet (UV) irradiation as a means of eliminating pathogenic and spoilage microorganisms in fruit juices (Basaran, Quintero-Ramos, Moake, Churey, & Worobo, 2004;Donahue et al, 2004;Franz, Specht, Cho, Graef, & Stahl, 2009;Wright, Sumner, Hackney, Pierson, & Zoecklein, 2000).…”