Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review.
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Summary
This review is to summarize and synthesize the results of studies and articles about ultrasonic processing which can be adapted to the wash water decontamination process for fruits and vegetables, and an interpretation of the high power ultrasound results in the fruits and vegetable industry.
- Type
- review
- Published
- 2013-08-16
- Cited by
- 179
- References
- 85
- Access
- Open access
- OpenAlex
- https://openalex.org/W2033894580
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:25755086
Keywords
Human decontamination, Biotechnology, Food science, Environmental science, Food industry
References
- Effects of cell surface charge and hydrophobicity on attachment of 16 Salmonella serovars to cantaloupe rind and decontamination with sanitizers.
- Application of propidium monoazide-qPCR to evaluate the ultrasonic inactivation of Escherichia coli O157:H7 in fresh-cut vegetable wash water.
- Fresh produce: a growing cause of outbreaks of foodborne illness in the United States, 1973 through 1997.
- Spore formation by Bacillus cereus in broth as affected by temperature, nutrient availability, and manganese.
- Inactivation of microorganisms in milk and apple cider treated with ultrasound.
- Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods.
- Nonthermal processing technologies for food
- The produce contamination problem : causes and solutions
- Ultrasound Technologies for Food and Bioprocessing
- Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature, pH and amplitude
- Chemical effects of ultrasound on aqueous solutions. Formation of hydroxyl radicals and hydrogen atoms
- Attachment of Salmonella spp. and Listeria monocytogenes to stainless steel, rubber and polytetrafluorethylene: the influence of free energy and the effect of commercial sanitizers
- Impact of non-thermal technologies and sanitizer solutions on microbial load reduction and quality factor retention of frozen red bell peppers
- Food Safety Engineering: An Emergent Perspective
- Response of Saccharomyces cerevisiae to the combined action of ultrasound and low weight chitosan
- Efficacy of chlorine for inactivation of Escherichia coli on vegetables.
- Recent Trends in Microbiological Safety of Fruits and Vegetables
- Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicina L.)
- Food process innovation through new technologies: Use of ultrasound
- Attachment strength and biofilm forming ability of Bacillus cereus on green-leafy vegetables: cabbage and lettuce.
Cited by
- Effect of the Surfactant Tween 80 on the Detachment and Dispersal of Salmonella enterica Serovar Thompson Single Cells and Aggregates from Cilantro Leaves as Revealed by Image Analysis
- Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage.
- Los ultrasonidos como alternativa a la desinfección con hipoclorito: efectos sobre la vida útil en boniato (Ipomoea batatas) mínimamente procesado
- Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
- Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh-cut Kale.
- Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review
- Electrochemical 'bubble swarm' enhancement of ultrasonic surface cleaning.
- Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage
- AHORRO ENERGÉTICO Y CONSERVACIÓN MEDIOAMBIENTAL EN EL PROCESADO DE FRUTAS Y HORTALIZAS IV GAMA
- Prevalence, antibiogram, and cdt genes of toxigenic Campylobacter jejuni in salad style vegetables (ulam) at farms and retail outlets in Terengganu.
- In-Package Atmospheric Pressure Cold Plasma Treatment of Strawberries
- An electrochemical and high-speed imaging study of micropore decontamination by acoustic bubble entrapment.
- Assisted ultrasound applications for the production of safe foods
- Disinfection Capacity of High-Power Ultrasound Against E. coli O157:H7 in Process Water of the Fresh-Cut Industry
- Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C.
- Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety
- Ultrasound in the meat industry: general applications and decontamination efficiency.
- Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on fresh produce using an automated washer with near neutral electrolyzed (NEO) water and ultrasound
- Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system.
- Evaluation of Ultrasound-Induced Damage to Escherichia coli and Staphylococcus aureus by Flow Cytometry and Transmission Electron Microscopy
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