Inactivation of some pathogenic bacteria and phytoviruses by ultrasonic treatment

• Published in: Microbial pathogenesis Vol. 123; pp. 144 - 148
• Main Authors: Sarkinas, Antanas, Sakalauskiene, Kristina, Raisutis, Renaldas, Zeime, Jurate, Salaseviciene, Alvija, Puidaite, Egidija, Mockus, Ernestas, Cernauskas, Darius
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.10.2018
• Subjects: Bacillus cereus - growth & development; Bacillus cereus - radiation effects; Bacteria; Bacteria - growth & development; Bacteria - radiation effects; Colony Count, Microbial; Decontamination; Escherichia coli - growth & development; Escherichia coli - radiation effects; Food Contamination - prevention & control; Food Industry; Food Irradiation - methods; Food Microbiology; Food Preservation - methods; Food Safety; Fruit - virology; Fruits; Listeria monocytogenes - growth & development; Listeria monocytogenes - radiation effects; Microbial Viability - radiation effects; Phytoviruses; Salmonella typhimurium - growth & development; Salmonella typhimurium - radiation effects; Ultrasonic; Ultrasonics - instrumentation; Ultrasonics - methods; Viruses - growth & development; Viruses - radiation effects; Bacteria; Decontamination; Ultrasonic; Phytoviruses; Fruits
• ISSN: 0882-4010; 1096-1208
• DOI: 10.1016/j.micpath.2018.07.004

High 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. •The ultrasonic treatment caused a reduction of microorganisms vegetative cells.•Spores appear to be more resistant to the ultrasonic treatment that vegetative cells.•A 28 kHz, 600 W power ultrasound caused best reduction of pathogenic bacteria.•The ultrasonic treatment caused reduction of phytoviruses in fruits.