Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water

Rossi, Ana P.; Kalschne, Daneysa Lahis; Byler, Ana Paula Iglikowski; Flores, Éder Lisandro de Moraes; Leite, Oldair Donizeti; Santos, Davi Teixeira dos; Barin, Juliano Smanioto; Canan, Cristiane

doi:10.1016/j.ultsonch.2021.105815

Cited by 9 publications

(7 citation statements)

References 43 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). Another possible mechanism involves a chemical principle, which has been attributed to acoustic chemical reactions that form free radicals (hydrogen, hydroxyl, and alkyl radicals), thereby leading to destroyed microorganisms and enzymes (McHugh, 2016; O'Donnell et al., 2010; Rathnakumar et al., 2023; Tahmasebi et al., 2023).…”

Section: Resultsmentioning

confidence: 99%

“…Interestingly, Paula Rossi et al. (2021) reported the combined application of ultrasound and ClO 2 at low temperatures (16 and 25°C) despite reduced counts of Salmonella typhimurium (4 cycles log) and E. coli (2.5 cycles log) in distilled water. Unfortunately, ClO 2 applications in the food industry may be limited, as the processing must be done in a robust and securely sealed chamber because of residue issues.…”

Section: Resultsmentioning

confidence: 99%

Section: Evaluation Of the Sterilization Effect Of The Hiu Treatmentmentioning

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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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Evaluation Of the Sterilization Effect Of The Hiu Treatmentmentioning

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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“…Proses klorinasi digunakan untuk mengurangi atau menghilangkan mikroorganisme dan senyawa kimia berbahaya pada air (Llonch et al, 2023). Hasil penelitian Rossi et al (2021) memperlihatkan proses klorinasi dengan konsentrasi 2,38 ppm akan menonaktifkan aktivitas mikroorganisme. Meng et al (2023) melaporkan bahwa ayam ras pedaging yang mengkonsumsi air dengan konsentrasi klorin bebas 0,86 mg/L tidak akan mengganggu kerja permukaan saluran pencernaan.…”

Section: Pendahuluanunclassified

Evaluasi Penggunaan Kaporit Pada Air Minum Ayam Ras Pedaging Di Peternak Yang Menggunakan Sistem Kemitraan

Azhar,

Saade,

Yunus

et al. 2024

Agrinimal

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Proses klorinasi air minum menjadi standar pemeliharaan ayam ras pedaging modern, namun pada aplikasi level peternak (mitra perusahaan) proses klorinasi tidak terkontrol baik. Penelitian ini bertujuan untuk mengetahui konsentrasi penggunaan klorin pada air minum ayam ras pedaging, hubungannya dengan produktivitas, dan faktor-faktor yang mempengaruhi konsentrasi klorin pada air minum tersebut. Pengambilan data dilakukan pada 90 unit kandang ayam ras pedaging di Kecamatan Ponre Kabupaten Bone Provinsi Sulawesi Selatan. Pengambilan data dilakukan secara langsung dengan mengukur konsentrasi klorin dan pH air minum ayam ras pedaging menggunakan alat CL2 Chlorine Tester. Suhu dan kelembaban diukur menggunakan Thermo Hygrometer DT-3 Elitech. Produktifitas ayam ras pedaging dihitung dari percatatan pemeliharaan peternak setiap unit kandang. Data yang diperoleh dianalisis korelasi dan regresi linear berganda. Hasil penelitian menunjukkan 74,44% kandang ayam ras pedaging di Kecamatan Ponre memiliki konsentrasi klorin air minum yang tidak sesuai dengan rekomendasi. Konsentrasi klorin memiliki korelasi yang kuat dengan pH air minum, persentase afkir, persentase deplesi, konsumsi pakan, dan konversi pakan. Semakin tinggi suhu dan kelembaban, maka semakin tinggi konsentrasi klorin. Level teknologi instalasi air yang diterapkan peternak yang semakin rendah, maka konsentrasi klorin semakin tinggi secara parsial dan simultan dengan persamaan regresi Cl = 4,136 + 0,153 Suhu + 0,030 Kelembaban – 2,036 Instalasi Air. ABSTRACT The drinking water chlorination process has become the standard for raising modern broilers, but at the farmer (company partner) level application, the chlorination process is not well controlled. This study aims to determine the concentration of chlorine used in drinking water for broilers, its relationship with productivity, and the factors that influence the concentration of chlorine in drinking water. Data collection was carried out in 90 units of broiler cages in Ponre District Bone Regency South Sulawesi Province. Data collection was carried out directly by measuring the chlorine concentration and pH of drinking water for broilers using the CL2 Chlorine Tester. Temperature and humidity were measured using an Elitech DT-3 Thermo Hygrometer. The productivity of the broiler is calculated from the farmer's maintenance records for each cage unit. The data obtained were analyzed for correlation and multiple linear regression. The research results showed that 74.44% of broiler cages in Ponre District had drinking water chlorine concentrations that did not comply with recommendations. Chlorine concentration has a strong correlation with drinking water pH, removal percentage, depletion percentage, feed consumption, and feed conversion. The higher the temperature and humidity, the higher the chlorine concentration. The lower the level of water installation technology applied by farmers, the higher the chlorine concentration will be, partially and simultaneously with the regression equation Cl = 4.136 + 0.153 Temperature + 0.030 Humidity – 2.036 Water Installation.

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“…Ultrasound (US) technology is used either at 20–100 MHz (low frequency ultrasound) or above 100 MHz (high frequency ultrasound), and has been reported to be efficient in microbial inactivation [ 75 , 76 ], and is also considered a green technology [ 77 , 78 ]. The microbial inactivation by using US technology is mainly influenced by cavitation thresholds (external pressure, temperature, frequency, amplitude and intensity), media (initial microbial number, pH, volume and viscosity), and type of microorganism (growth phases, spores or vegetative cells, size and shape and cell wall) [ 79 ].…”

Section: Emerging Technologies For Microbial Inactivationmentioning

confidence: 99%

Trends in Food Pathogens Risk Attenuation

Popa

Ungureanu²,

Geicu-Cristea

et al. 2023

Microorganisms

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Foodborne pathogens represent one of the most dangerous threats to public health along the food chain all over the world. Over time, many methods were studied for pathogen inhibition in food, such as the development of novel packaging materials with enhanced properties for microorganisms’ growth inhibition (coatings, films) and the use of emerging technologies, like ultrasound, radio frequency or microwave. The aim of this study was to evaluate the current trends in the food industry for pathogenic microorganisms’ inhibition and food preservation in two directions, namely technology used for food processing and novel packaging materials development. Five technologies were discussed in this study, namely high-voltage atmospheric cold plasma (HVACP), High-Pressure Processing (HPP), microwaves, radio frequency (RF) heating and ultrasound. These technologies proved to be efficient in the reduction of pathogenic microbial loads in different food products. Further, a series of studies were performed, related to novel packaging material development, by using a series of antimicrobial agents such as natural extracts, bacteriocins or antimicrobial nanoparticles. These materials proved to be efficient in the inhibition of a wide range of microorganisms, including Gram-negative and Gram-positive bacteria, fungi and yeasts.

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Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water

Cited by 9 publications

References 43 publications

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

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

Evaluasi Penggunaan Kaporit Pada Air Minum Ayam Ras Pedaging Di Peternak Yang Menggunakan Sistem Kemitraan

Trends in Food Pathogens Risk Attenuation

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