Abstract:
:Ultrasonic treatments are one of the new technologies for microbial inactivation that could serve as an alternative for food preservation. However, decimal reduction times for most of microbial species generally exceed 1 min. Therefore, combined processes have been designed, based on the simultaneous application of ultrasonic waves under pressure at moderate temperatures (mano-thermo-sonication process, MTS). The aim of this study was mathematically quantify the synergism of MTS treatments on S. bayanus and different microbial groups including vegetative cells and bacterial spores and compare them. Results show that the lethal effect of MTS treatments may have both, additive (A. hydrophila, Y. enterocolitica) or synergistic effect (S. bayanus, L. monocytogenes, Salmonella spp., Bacillus spp.). The synergistic effect increases with temperature until reaching a maximum and then descending. A big synergistic effect was observed in yeasts and bacterial spores while lower synergy was observed in bacterial vegetative cells. The more heat resistant bacterial species showed higher synergistic effect of the MTS treatments.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Condón-Abanto S,Pedros-Garrido S,Marcen M,Ruiz V,Condón Sdoi
10.1016/j.ijfoodmicro.2018.07.001subject
Has Abstractpub_date
2018-11-02 00:00:00pages
56-62eissn
0168-1605issn
1879-3460pii
S0168-1605(18)30342-8journal_volume
284pub_type
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