Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores

Thermosonication as an Upcoming Technology in the Dairy Industry: An Overview

“…Thermosonication has been found to be more effective than thermal treatment alone in reducing Bacillus cerus spores in rice porridge and required 20-30°C lower temperature for the same spore inactivation [14]. A study revealed that at 70°C and 75.5°C, ultrasonic homogenization obtains a better particle distribution of fat globules than with no heat [15].…”

Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing

“…Higher spore inactivation by 75 C TS as opposed to activation by 75 C thermal alone could be explained by the cell membrane damage caused by the cavitation bubbles generated by the ultrasonic waves, which was enhanced by the heat, therefore resulting in spore killing (Earnshaw, 1998;Evelyn & Silva, 2015a;Garcia et al, 1989;Nayak, 2014). L opez-Malo et al (2005) also observed the effectiveness of TS with Aspergillus flavus ascospores in sabouraud broth.…”

“…Increasing the intensity (temperature or processing time) of the heat treatment is not desirable, due to quality reasons and consumer demands for 'fresh-like' fruits. Food preservation by non-thermal methods such as high pressure processing (HPP) and power ultrasound in combination with mild heat have been investigated due to reduced treatment temperatures and processing times (Evelyn & Silva, 2015a, 2015b, 2015c. HPP is an established commercial food processing technology and can be combined with temperature for the inactivation of resistant microbial spores (Evelyn & Silva, 2015c;Sarker, Akhtar, Torres, & Paredes-Sabja, 2015;Wilson, Dabrowski, Stringer, Moezelaar, & Brocklehurst, 2008) and enzymes (Sulaiman, Soo, Yoon, Farid, & Silva, 2015).…”

“…This technology relies on the application of pressure waves called cavitation to the food/beverage, causing microbial cell death (Feng & Yang, 2011;Piyasena, Mohareb, & McKellar, 2004). Power ultrasound has been combined with mild heat (thermosonication, TS) to inactivate bacterial and fungal vegetative cells and spores, and a synergistic effect was observed (Earnshaw, Appleyard, & Hurst, 1995;Evelyn & Silva, 2015a;Garcia, Burgos, Sanz, & Ordonez, 1989;L opez-Malo, Palou, Jim enez-Fern andez, Alzamora, & Guerrero, 2005;Ordoñez, Aguilera, Garcia, & Sanz, 1987;Zenker, Heinz, & Knorr, 2003). With respect to mould ascospores, Jimenez-Munguia, Arce- Garcia, Argaiz, Palou, and L opez-Malo (2001) reported that the inactivation of Penicillium digitatum and Aspergillus flavus ascospores by TS (20 kHz, 40e45 C) in sabouraud broth increased with the treatment time and amplitude.…”

Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38–70 °C: Comparing with thermal processing and estimating the energy requirements

“…Increasing consumer demand for pre-prepared cooked chilled foods (including refrigerated processed foods of extended durability or REPFEDs) has led tremendous research in the area of food safety microbiology to reduce the risk associated with this type of convenience foods (Afchain et al, 2008;Carlin et al, 2000aCarlin et al, , 2000bChoma et al, 2000;Daelman et al, 2013;Evelyn and Silva, 2015a;Guinebretiere, 2003;Lopez-Pedemonte, et al 2003;Malakar et al, 2004;Membré et al, 2006;van Opstal et al, 2004). Spore forming and psychrotolerant bacteria has been linked to the safety and stability of these foods because of its ability to survive the normal heat treatment (pasteurization and/or cooking) and grow at low temperature during the chilled storage (Membré et al, 2006;Silva and Gibbs, 2010;Silva et al, 2014).…”