Microbial inactivation by ultrasound for enhanced food safety

Hao Feng, Bin Zhou, Hyoungill Lee, Yanfang Li, Hee Kyung Park, Sindy Palma, Arne J. Pearlstein

Research output: Contribution to journalConference articlepeer-review

Abstract

Inactivation of foodborne pathogens by power ultrasound provides an alternative to traditional thermal processing modalities with potential for minimizing food-quality degradation. To enhance the efficacy of an ultrasonic treatment, it is often combined with other physical or chemical lethal factors which help to shorten the treatment time and improve quality retention. The inactivation mechanisms, thermodynamic aspects, and kinetic modeling of ultrasonic microbial inactivation will be discussed. The critical issue of how to achieve a relatively uniform acoustic field distribution in a treatment chamber will be investigated by computer simulation and verified with microbial inactivation tests. Inactivation of foodborne pathogens in liquid foods and surface decontamination of fresh produce and nuts will be used as examples to show the potential of ultrasound-assisted processes. Lastly, the effect of sonication on the quality of the treated food products will be examined.

Original languageEnglish (US)
Article number045094
JournalProceedings of Meetings on Acoustics
Volume19
DOIs
StatePublished - 2013
Event21st International Congress on Acoustics, ICA 2013 - 165th Meeting of the Acoustical Society of America - Montreal, QC, Canada
Duration: Jun 2 2013Jun 7 2013

ASJC Scopus subject areas

  • Acoustics and Ultrasonics

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