Inactivation Profile of Food Spoilage Bacteria by Power Ultrasound: A Prospective for Salt Reduced Meat Products

E.S. Inguglia; B.K. Tiwari; J.P. Kerry; C.M. Burgess

Inactivation Profile of Food Spoilage Bacteria by Power Ultrasound: A Prospective for Salt Reduced Meat Products

In: 63rd International Congress of Meat Science and Technology

Authors:

E.S. Inguglia

E.S. Inguglia ¹Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
²Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

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B.K. Tiwari

B.K. Tiwari ¹Department of Food Chemistry & Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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J.P. Kerry

J.P. Kerry ²Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

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C.M. Burgess

C.M. Burgess ³Department of Food Safety, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; brijesh.tiwari@teagasc.ie

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Type:: Chapter

Pages:: 680–681

DOI:: https://doi.org/10.3920/9789086868605_303

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This study investigated the efficacy of power ultrasound (US) for the inactivation of Escherichia coli and Listeria innocua in the presence of sodium salt and salt substitutes. Inoculated bacteria suspensions were treated with; (1) an ultrasonic bath (33 KHz), (2) an ultrasonic probe (20KHz) and (3) a combination of the two, in the presence of 5% NaCl, 5% KCl or 5% NaCl + KCl. Inactivation curves were fitted to various inactivation models using the GInaFiT freeware tool. The Weibull model showed a good fit, with a high regression coefficient (R²>0.98) and low RMSE (<0.22). The results presented in this study show that power ultrasound treatment may be employed for the inactivation of microorganisms, while reducing sodium salt and salt substitutes.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Inactivation Profile of Food Spoilage Bacteria by Power Ultrasound: A Prospective for Salt Reduced Meat Products

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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