Ultrasound-involved emerging strategies for controlling foodborne microbial biofilms

Publication date: Available online 19 December 2019Source: Trends in Food Science &TechnologyAuthor(s): Hang Yu, Yang Liu, Lu Li, Yahui Guo, Yunfei Xie, Yuliang Cheng, Weirong YaoStructured abstractsBackgroundPollution of foodborne microbial biofilms is a serious problem in the food industry. Microorganisms in the biofilms become insensitive to environmental stresses and increase tolerance to antimicrobial agents, therefore, making them extremely hard to be inactivated by conventional methods. Ultrasound-involved emerging strategies offer options for effectively controlling the biofilms formed on either food contact surfaces or real foods.Scope and approachThis review emphasizes the significances of either ultrasonication alone or combined with other strategies for controlling foodborne microbial biofilms.Key findings and conclusionsUltrasound as an emerging technology would effectively destroy biofilm structure and partially inactivate microorganisms in the biofilms; however, stimulated the growth of microbes may happen after treatment of low-frequency and low-intensity ultrasound. Combined ultrasound (especially low-frequency and high-intensity ultrasound) and chemical disinfectants shows a synergistic effect with a relatively high proportion of inactivated microbes in the biofilms compared with that adopted one strategy alone. Ozone and electrolyzed water are also developed for inactivating microbes and removing the biofilms after combining with the ultrasound. Combine...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research

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