Inactivation of some pathogenic bacteria and phytoviruses by ultrasonic treatment

Publication date: October 2018Source: Microbial Pathogenesis, Volume 123Author(s): Antanas Sarkinas, Kristina Sakalauskiene, Renaldas Raisutis, Jurate Zeime, Alvija Salaseviciene, Egidija Puidaite, Ernestas Mockus, Darius CernauskasAbstractHigh intensity ultrasound is becoming important and more widely used in the food industry for microorganisms decontamination. This sterilization technique has been evaluated to improve food safety and to replace common processing with chemical additive compounds. The efficiency of a horn-type power ultrasound treatment (300 W and 600 W, 28 kHz, 10–30 min) on Listeria monocytogenes, Bacillus cereus, Escherichia coli, Salmonella typhimurium bacteria suspensions and phytoviruses was examined in this study. The results of this study showed that ultrasonic treatment can be used to eliminate vegetative cells of gram-positive and gram-negative bacteria from 1.59 to 3.4 log in bacterial suspensions and some phytoviruses in fruits.
Source: Microbial Pathogenesis - Category: Infectious Diseases Source Type: research