New approaches to modeling Staphylococcus aureus inactivation by ultrasound

Soleimanzadeh, Bahman; Amoozandeh, Atefeh; Shoferpour, Mehdi; Yolmeh, Mahmoud

doi:10.1007/s13213-015-1067-4

Cited by 11 publications

(8 citation statements)

References 25 publications

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“…The duration and process temperature of thermal treatments are related to the quantity of nutrient and sensory losses, generation of undesirable flavors, and deterioration of functional attributes of food produce (Piyasena, Mohareb, & Mckellar, ). Largely, the merits of ultrasound over thermal treatment are a reduced flavor loss, substantial energy savings, and better uniformity (Soleimanzadeh, Amoozandeh, Shoferpour, & Yolmeh, ). Therefore, novel nonthermal preservation treatments such as pulsed electric and magnetic fields, nonthermal plasma, gamma irradiation, pulse light, high hydrostatic pressure, ultraviolet irradiation, and power ultrasound are currently in consideration (Gabriel, ; Liao et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Largely, the merits of ultrasound over thermal treatment are a reduced flavor loss, substantial energy savings, and better uniformity (Soleimanzadeh, Amoozandeh, Shoferpour, & Yolmeh, 2015). Therefore, novel nonthermal preservation treatments such as pulsed electric and magnetic fields, nonthermal plasma, gamma irradiation, pulse light, high hydrostatic pressure, ultraviolet irradiation, and power ultrasound are currently in consideration (Gabriel, 2014;Liao et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Inactivation kinetics of inoculated Escherichia coli and Listeria innocua in fresh‐cut Chinese cabbage using sweeping frequency ultrasound

Alenyorege

Ayim

2019

Journal of Food Safety

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Sweeping frequency ultrasound washing is a recent technology of applying varying ultrasound frequencies in the decontamination of fresh produce. Ultrasound inactivation of Escherichia coli and Listeria innocua inoculated on fresh‐cut Chinese cabbage was investigated at sweeping frequencies of 28 ± 2 to 68 ± 2 kHz for washing time of 5–40 min. The survival ratio of E. coli and L. innocua decreased with the time of exposure to ultrasound washing and varying frequencies. E. coli were more sensitive to ultrasound washing than L. innocua, achieving >3.0 log reductions after 10 min of washing with 40 ± 2 kHz. A nonlinear Weibull model was used to describe the experimental data, and the fitness of the model was evaluated by the coefficient of determination (R2) and the root mean square error (RMSE). The model used provided a good fit with R2 ≥ .98 for both bacteria and RMSE values in the range of 0.03–0.21 and 0.02–0.32 for E. coli and L. innocua, respectively. Practical Application Ultrasound decontamination is an alternative nonthermal technology that has been applied in recent years to improve the microbial safety of fresh produce. The bacterial inactivation is predominantly attributed to cavitation, an occurrence that interrupts cellular arrangement and function. With the known significance of sanitization in the processing of vegetables, it is imperative to develop and appraise novel approaches that contribute to the microbial safety of these fresh produce. Largely, the results of our study could guide the design of new ultrasonic fresh produce wash systems in addition to current industrial practice related to frequency selection and use of ultrasound during fresh produce sanitation.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Inactivation kinetics of inoculated Escherichia coli and Listeria innocua in fresh‐cut Chinese cabbage using sweeping frequency ultrasound

Alenyorege

Ayim

2019

Journal of Food Safety

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“…R 2 value must be closed to one. RMSE and AAD must be as low as possible, which these conditions mean selected model is accurate (Soleimanzadeh et al 2015a). The analysis of variance (ANOVA) was used to investigate the statistical significance of the regression coefficients by conducting Duncan tests at 5% level.…”

Section: Discussionmentioning

confidence: 99%

Optimization of ultrasound-assisted extraction (UAE) of phenolic compounds from olive cake

Mojerlou

Elhamirad

2018

J Food Sci Technol

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The use of ultrasound in ultrasound-assisted extraction (UAE) is one of the main applications of this technology in food industry. This study aimed to optimize UAE conditions for olive cake extract (OCE) through response surface methodology (RSM). The optimal UAE conditions were obtained with extraction temperature of 56 °C, extraction time of 3 min, duty cycle of 0.6 s, and solid to solvent ratio of 3.6%. At the optimum conditions, the total phenolic compounds (TPC) content and antioxidant activity (AA) were measured 4.04 mg/g and 68.9%, respectively. The linear term of temperature had the most effect on TPC content and AA of OCE prepared by UAE. Protocatechuic acid and cinnamic acid were characterized as the highest (19.5%) and lowest (1.6%) phenolic compound measured in OCE extracted by UAE. This research revealed that UAE is an effective method to extract phenolic compounds from olive cake. RSM successfully optimized UAE conditions for OCE.

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“…A minimal concentration of S. aureus , about 10 7 Colony Forming Unit (CFU)/g of food, can produce enough enterotoxin to cause food poisoning [12]. The effect of amplitude levels, duty cycles and time of US on inactivation of S. aureus inoculated into trypticase soy broth were previously investigated [13]. Soleimanzadeh et al [13] found a 1.13 log 10 reduction of S. aureus was achieved at amplitude 4 μm and 30°C for 14 min and the inactivation could be enhanced by higher amplitude level and longer treatment time.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Staphylococcus aureus by the Combined Treatments of Ultrasound and Nisin in Nutrient Broth and Milk

Song

et al. 2021

eFood

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In this study, ultrasound (US) and nisin, applied individually or in combination (US + nisin), were investigated to determine their inactivation effect on Staphylococcus aureus in nutrient broth (NB) and milk. The inactivation of S. aureus by nisin at 0, 25 and 37°C followed "fast to slow" two-stage kinetics, and there was no significant difference in S. aureus reduction under these temperatures. A maximum reduction of 1.40 log 10 cycles was obtained by nisin at 37°C for 15 min. The inactivation of S. aureus by US also followed "fast to slow" two-stage kinetics at 0°C, but it followed "fast-slow-fast" there-stage kinetics at 25 and 37°C. A maximum reduction of 5.87 log 10 cycles was obtained by US at 968.16 W/cm 2 and 37°C for 15 min. The reduction of S. aureus in milk was similar as in NB when treated at 968.16 W/cm 2 and 25°C for 5-15 min. However, the reduction of S. aureus by US + nisin was similar to that obtained by either nisin or US alone, indicating that US and nisin had no added or synergistic inactivation effect on S. aureus in both NB and milk under the tested conditions.

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New approaches to modeling Staphylococcus aureus inactivation by ultrasound

Cited by 11 publications

References 25 publications

Inactivation kinetics of inoculated Escherichia coli and Listeria innocua in fresh‐cut Chinese cabbage using sweeping frequency ultrasound

Inactivation kinetics of inoculated Escherichia coli and Listeria innocua in fresh‐cut Chinese cabbage using sweeping frequency ultrasound

Optimization of ultrasound-assisted extraction (UAE) of phenolic compounds from olive cake

Inactivation of Staphylococcus aureus by the Combined Treatments of Ultrasound and Nisin in Nutrient Broth and Milk

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