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Manothermosonication: Inactivation of Escherichia coli and Staphylococcus aureus

Author:
Chantapakul, Thunthacha, Lv, Ruiling, Wang, Wenjun, Chummalee, Watcharapong, Ding, Tian, Liu, Donghong
Source:
Journal of food engineering 2019 v.246 pp. 16-24
ISSN:
0260-8774
Subject:
Escherichia coli, Staphylococcus aureus, bacteria, death, heat, pasteurization, sonication, temperature, viability
Abstract:
Manothermosonication (MTS) has been one of the key alternatives to current pasteurization techniques. This study evaluates the effectiveness of the MTS system in the inactivation of two opposite gram-stained bacteria: E. coli ATCC 25922 and S. aureus ATCC 25923. Samples were treated with different conditions, including mild heat (T, 50 °C, 100 kPa), sonication (US, 30 °C, 100 kPa), thermosonication (TS, 50 °C, 100 kPa), manosonication (MS, 30 °C, 400 kPa), and manothermosonication (MTS, 50 °C, 400 kPa) in pulse mode for precise temperature control. After 5 min, the viability of E. coli and S. aureus treated with MTS decreased by 6.25 and 4.55 log CFU/mL, and the maximum decrease in non-linear Biphasic decimal reduction (D-value) of the sensitive population was 91.35% and 94.24%, respectively. Since pressurized ultrasound generated excess heat of up to 0.88 °C/sec, an inactivation experiment employing such heat resulted in minimal linear D-values of 0.17 (E. coli) min and 0.18 min (S. aureus) with power intensity of 3.69 Watt/mL thermally or 14.29 Watt/mL electrically. All experiments indicated that gram-positive S. aureus was more resistant to sonication than gram-negative E. coli, but the lethality rate became more comparable with more violent cavitation.
Agid:
6265070