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Inactivation of Salmonella Senftenberg 775W by ultrasonic waves under pressure at different water activities.

Abstract：

:The inactivation of Salmonella Senftenberg 775W by ultrasonic waves (20 kHz, 117 microm) under pressure (175 kPa) treatments at sublethal (manosonication; MS) and lethal temperatures (manothermosonication; MTS) in media of different water activities has been investigated. Heat decimal reduction time values increased up to eighteen fold when the water activity was decreased from >0.99 to 0.93 at 65 degrees C, but hardly increased the MS resistance. In reduced water activity media (a(w) of 0.96 and 0.93) a synergistic lethal effect was observed between heat and ultrasound under pressure, being the inactivation rate of Salmonella Senftenberg 775W three times faster than the expected additive rate considering an effect of both bacterial lethal processes. An empirical mathematical equation enabled to predict the D(MS) and D(MTS) values obtained at different temperatures and a(w) in the ranges investigated of Salmonella serovars and also the microbial level of inactivation due to the synergistic lethal effect of MTS treatments in media of reduced a(w). This work could be useful for improving sanitation and preservation treatments of foods, especially those in which components protect microorganisms to heat.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Alvarez I,Mañas P,Virto R,Condón S

doi

10.1016/j.ijfoodmicro.2005.11.011

subject

Has Abstract

pub_date

2006-04-25 00:00:00

pages

218-25

issue

2

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(06)00014-6

journal_volume

108

pub_type

杂志文章

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