Manothermosonication: Inactivation of Escherichia coli and Staphylococcus aureus

This study evaluates the effectiveness of the MTS system in the inactivation of two opposite gram-stained bacteria: E. coli ATCC 25922 and S. aureus ATCC 25923. Samples were treated with different conditions, including mild heat (T, 50 °C, 100 kPa), sonication (US, 30 °C, 100 kPa), thermosonication (TS, 50 °C, 100 kPa), manosonication (MS, 30 °C, 400 kPa), and manothermosonication (MTS, 50 °C, 400 kPa) in pulse mode for precise temperature control. After 5 min, the viability of E. coli and S. aureus treated with MTS decreased by 6.25 and 4.55 log CFU/mL, and the maximum decrease in non-linear Biphasic decimal reduction (D-value) of the sensitive population was 91.35% and 94.24%, respectively. Since pressurized ultrasound generated excess heat of up to 0.88 °C/sec, an inactivation experiment employing such heat resulted in minimal linear D-values of 0.17 (E. coli) min and 0.18 min (S. aureus) with power intensity of 3.69 Watt/mL thermally or 14.29 Watt/mL electrically. All experiments indicated that gram-positive S. aureus was more resistant to sonication than gram-negative E. coli, but the lethality rate became more comparable with more violent cavitation.
Source: Journal of Food Engineering - Category: Food Science Source Type: research