The influence of ultrasonic treatment on the growth of the strains of Salmonella enterica subs. typhimurium

Sienkiewicz, J. J.; Wesołowski, Andrzej; Stankiewicz, Wanda; Kotowski, Romuald

doi:10.1007/s13197-017-2648-y

Cited by 16 publications

(10 citation statements)

References 29 publications

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“…Recently, Sienkiewicz et al (2017) proposes the destruction of pathogenic bacteria with the use of ultrasound waves. They demonstrated the impact of ultrasound of 20, 40 and 100 kHz frequencies and the power of 10.5 W/cm 2 on the growth of the strain of Salmonella enterica subs.…”

Section: Mesophilic Bacteriamentioning

confidence: 99%

Ultrasound for improving the preservation of chicken meat

et al. 2019

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The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm 2 ; 40 kHz and 10.3 W/cm 2 ; 850 kHz and 24.1 W/cm 2. Microbial counts were done before the ultrasound treatment, immediately after and following 7 days of aerobic storage at 4 °C. The results indicate that high intensity ultrasound helps inhibit the growth of lactic acid, mesophilic and psychrophilic bacteria present in chicken meat at the ultrasound frequency levels used in this study. The number of mesophilic bacteria decreased with the ultrasound probe at 20 kHz and 27.6 W/cm 2 in relation to the treatment with higher frequency and less intensity. On conclusion, high-intensity ultrasound has a bactericidal effect. Therefore, it can be useful in the preservation of meat products and thus play an important role in the food industry.

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Section: Mesophilic Bacteriamentioning

confidence: 99%

Ultrasound for improving the preservation of chicken meat

et al. 2019

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“…is was thought to be due to the formation of hydrogen peroxide acting as a sterilization agent as a result of recombination reactions of OH radicals during the sonication process. Sienkiewicz et al [91] examined the growth of the strain of Salmonella enterica subsp. typhimurium during sonication.…”

Section: Microbial Food Safetymentioning

confidence: 99%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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“…While low intensity ultrasound has been employed for biomedical purposes as a therapeutic, operative, and diagnostic tool (Rubin, Bolander, Ryaby, & Hadjiargyrou, ), high intensity ultrasound (HIU), which has more destructive power, is typically used in cleaning systems and liquid degassing processes. High intensity ultrasound (HIU) treatment (10 to 1000 W/cm 2 and 20 to 100 kHz in frequency range) seems to be an attractive approach for microbial inactivation in liquid foods due to its low cost and feasibility for industrial use, that maintains the sensory and nutritional attributes of food for consumer acceptability (Luo and Oh, ; Mason, ; McClements, ; Pokhrel et al., ; Rosario et al., ; Sienkiewicz, Wesołowski, Stankiewicz, & Kotowski, ).…”

Section: Introductionmentioning

confidence: 99%

“…Different letters denote significant differences in reduction (P < 0.05) using data from three replicates. 1995; Pokhrel et al, 2017;Rosario et al, 2017;Sienkiewicz, Wesołowski, Stankiewicz, & Kotowski, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…HIU has been explored for its efficacy in inactivating foodborne pathogens, such as Salmonella Typhimurium in skim milk and liquid whole egg (LWE) at 20, 40, and 50°C for 15 and 30 min (Wrigley & Llorca, 1992), Escherichia coli O157:H7 and Listeria monocytogenes in milk and apple cider (D'Amico, Silk, Wu, & Guo, 2006), Listeria and E. coli in LWE (Lee, Heinz, & Knorr, 2003), Salmonella in broiler skin (Lillard, 1994), and for its influence on S. Typhimurium growth (Sienkiewicz et al, 2017), spoilage microorganisms in juices (Cheng, Soh, Liew, & Teh, 2007;Yuan, Hu, Yue, Chen, & Lo, 2009), and human enteric viruses (Su & D'Souza, 2010). The mechanism of microbial inactivation is reported to be mainly due to localized changes in pressure and temperature caused by cavitation generated by HIU, which is a phenomenon of "extremely rapid formation and collapse of bubbles in a liquid medium" (Earnshaw, 1998;Su, Zivanovic, & D'Souza, 2010).…”

Section: Introductionmentioning

confidence: 99%

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High Intensity Ultrasound for Salmonella Enteritidis Inactivation in Culture and Liquid Whole Eggs

Techathuvanan

D’Souza

2018

Journal of Food Science

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High intensity ultrasound (HIU) continues to be researched as a nonthermal inactivation technology of appeal to food manufacturers. The advantages of HIU include maintenance of product quality, freshness, product homogenization, along with simultaneous inactivation of pathogens. Besides, it is simple, relatively inexpensive, and easily adaptable to most processing environments. This study investigated the effect of HIU for Salmonella Enteritidis inactivation in culture and liquid whole eggs (LWEs) to decrease egg-associated outbreaks. Overnight S. Enteritidis cultures and spiked LWE (both at 8 log CFU/mL) were treated with 20-kHz HIU for 0, 1, 5, 10, and 30 min (n = 6) in a temperature-controlled system, not to exceed 20 °C, and replicated thrice. At each time point, samples were enumerated on XLT4 agar and morphologically analyzed using scanning electron microscopy, with measurements of color and rheological properties. Our results revealed significant reduction of healthy S. Enteritidis cells up to 3.6 log CFU/mL and 2.3 log CFU/25 mL after HIU treatment of merely 10 min of overnight culture and 30 min in LWE, respectively (P < 0.05). After 5 and 10-min HIU treatment, significant reduction of 1.4-log CFU/25 mL healthy S. Enteritidis in LWE was obtained (P < 0.05). Even at 1-min exposure time, HIU showed significant 1.9 log CFU/mL reduction of cultures (P < 0.05); however, no log-reduction was observed in LWE after 1 min. Scanning electron micrographs showed increased cell structural damage using longer HIU exposure. For product color changes, lower redness and yellowness of LWE were observed visually and instrumentally after 5-min HIU treatment (P < 0.05). The rheological properties of LWE measured at 0 to 200 s shear rate, showed that shear stress of HIU-treated LWEs decreased after 5-min HIU exposure, but increased after 30-min treatment. This study demonstrated that HIU shows promise for rapid Salmonella control in LWE and other liquid foods, as an alternative inactivation method for use in hurdle approaches.

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The influence of ultrasonic treatment on the growth of the strains of Salmonella enterica subs. typhimurium

Cited by 16 publications

References 29 publications

Ultrasound for improving the preservation of chicken meat

Ultrasound for improving the preservation of chicken meat

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

High Intensity Ultrasound for Salmonella Enteritidis Inactivation in Culture and Liquid Whole Eggs

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