Effect of photosonication treatment on inactivation of total and coliform bacteria in milk

Şengül, Mustafa; Erkaya, Tuba; Başlar, Mehmet; Ertugay, Mustafa Fatih

doi:10.1016/j.foodcont.2011.04.015

Cited by 35 publications

(7 citation statements)

References 24 publications

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“…The limitations in reducing microorganisms from the surface of vegetables may be related to the presence of the multilayered hydrophobic cuticle composed of cutin and wax molecules that cover the epidermis of fruits and vegetables, where this cuticle is highly repellent (Velázquez, Barbini, Escudero, & Estrada, 2009). Ultrasonication has potential to be used for the inactivation of bacteria but alone, it is not very effective in killing microorganisms in food at ambient or at sublethal temperatures (Sengül, Erkaya, Baslar, & Ertugay, 2011).…”

Section: Resultsmentioning

confidence: 99%

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

2012

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a b s t r a c tThe aim of this study was to evaluate the effectiveness of ultrasound treatment combined with commercial sanitizers in the decontamination step of minimally processed cherry tomatoes. Previously selected cherry tomatoes were treated with ultrasound (45 kHz) for 10 min in the presence of 20 and 200 mg/L sodium dichloroisocyanurate, 5% hydrogen peroxide, 10 mg/L chlorine dioxide or 40 mg/L peracetic acid. The reduction of natural contaminant microbiota and inoculated Salmonella adhered to the surface of the tomatoes were evaluated. The aerobic mesophilic contamination on the cherry tomatoes was reduced by 0.7e4.4 log 10 cfu/g while molds and yeasts were reduced by 1.1e3.4 log 10 cfu/g after different sanitization treatments. The combined treatment of ultrasound and 40 mg/L peracetic acid resulted in the highest reduction of the natural contaminant population and a reduction of adherent Salmonella Typhimurium ATCC 14028 by 3.9 log 10 cfu/g. These results indicate the potential of using ultrasound as auxiliary strategy in the sanitization of cherry tomatoes.

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Section: Resultsmentioning

confidence: 99%

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

2012

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“…The inactivation effect of simultaneously applied ultrasound and UV (photosonication) against bacteria in raw milk was also described by Şengül et al. . Note that a low‐frequency ultrasound (<100 kHz) and conventional mercury lamps were used in these studies.…”

Section: Introductionmentioning

confidence: 72%

Combination of high‐frequency ultrasound and UV radiation of excilamp for surface disinfection

Tsenter

Matafonova

Batoev

2015

Engineering in Life Sciences

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The combination of high-frequency ultrasound (HFUS) and UV represents a new approach to disinfecting surfaces. This study aimed to examine the inactivation efficiency of HFUS (1.7 MHz) and monochromatic UV radiation of KrCl excilamp (222 nm) in a single and a sequential mode against Bacillus cereus cells and spores added to glass surfaces. When treated by UV only, cells at populations of 10 3 , 10 4 , and 10 5 colony-forming units (CFU)/cm 2 showed 100% disinfection at high doses up to 1760 mJ/cm 2 . Spores at 10 4 CFU/cm 2 were completely inactivated at a dose of 1170 mJ/cm 2 . Treatment with aqueous aerosol (produced by HFUS) reduced cell counts by 100% within a 40-min exposure, whereas it was ineffective in inactivating spores under these conditions. In a sequential mode, the contaminated surface was pretreated with the sonicated aqueous aerosol and subsequently irradiated with the excilamp. It was found that HFUS exposure times and UV doses for complete inactivation decreased by a factor of 2 and 6-7, respectively, compared to sole HFUS or UV. A portable apparatus for surface disinfection was designed. The combined HFUS/UV method may be a promising technique for rapid disinfection of microbially contaminated surfaces.

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“…Similarly, Scudino et al (2020) reported to obtain 99% inactivation of Aerobic Mesophilic Heterotrophic Bacteria in raw milk with 475 W High-intensity ultrasound application. A reduction of 1.31 log cfu/mL and 4.01 log cfu/mL was obtained in the counts of TAMB and coliforms respectively in another study at 100% amplitude with 24 kHz (Şengül et al, 2011). These results were comparable to our VI and VII experimental groups.…”

Section: Microbiological Analysismentioning

confidence: 87%

Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis

Tavşanlı

Aydın

Ede

et al. 2021

Food sci. technol. int.

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The aim of the present study was to investigate the detrimental effect of ultrasound application, as an alternative to pasteurization, on raw goat milk microorganisms and some food pathogens including Brucella melitensis. For this purpose, six different ultrasound applications with a power of 20 kHz at 100%, 50% and 10% amplitudes with or without pulsation were practiced. Colour changes as an increase in brightness (L-value) and decrease in yellow colour value (b-value) were determined in either pasteurized or ultrasonified groups. The most efficient detrimental effect on bacteria was obtained at 100% amplitudes (III and IV group). In these groups, decrease of TAMB, coliforms, streptococci, lactobacilli, yeast and mould counts were 6.52, 6.27, 5.31, 5.61, 5.27 and 4.02 log cfu/ml respectively in raw milk. Inactivation of food pathogens Brucella melitensis type 3, Salmonella Typhimirium, Escherichia coli, Listeria monocytogenes and methicilin resistant Staphylococcus aureus inoculated in goat milk was approximately 99%, which was as efficient as HTST and LTLT pasteurization process. Consequently, ultrasound applications can be an alternative to heat processes in dairy since effective bacterial inactivation could be attained in a relatively economic and environmentally friendly way.

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Effect of photosonication treatment on inactivation of total and coliform bacteria in milk

Cited by 35 publications

References 24 publications

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

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

Combination of high‐frequency ultrasound and UV radiation of excilamp for surface disinfection

Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis

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