Effects of Thermosonication on Escherichia coli O157:H7 and Salmonella Enteritidis as A Function of pH and Temperature
Wei-Seng Kiang1, Rajeev Bhat1, Lai-Hoong Cheng1
, and Ahmad Rosma2
1.Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
2.Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
2.Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
Abstract—The effects of thermosonication and thermal treatment on Escherichia coli O157:H7 and Salmonella Enteritidis suspended in citrate-phosphate buffer of pH 3 to pH 6 were studied at 30, 40 and 50 °C. Application of ultrasound and low pH was found to enhance the inactivation of the pathogens; with the highest reduction of the pathogens was achieved by thermosonication at 50 °C in pH 3 buffer. Approximately 4 log cycle reduction of E. coli O157:H7 and 6 log cycle reduction of S. Enteritidis were obtained after being thermosonicated for 15 minutes at 50 °C.
Index Terms—Escherichia coli, non-thermal processing, Salmonella, thermal treatment, ultrasound
Cite: Wei-Seng Kiang, Rajeev Bhat, Lai-Hoong Cheng, and Ahmad Rosma, "Effects of Thermosonication on Escherichia coli O157:H7 and Salmonella Enteritidis as A Function of pH and Temperature", Journal of Medical and Bioengineering, Vol. 2, No. 3, pp. 177-181, September 2013. Doi: 10.12720/jomb.2.3.177-181
Index Terms—Escherichia coli, non-thermal processing, Salmonella, thermal treatment, ultrasound
Cite: Wei-Seng Kiang, Rajeev Bhat, Lai-Hoong Cheng, and Ahmad Rosma, "Effects of Thermosonication on Escherichia coli O157:H7 and Salmonella Enteritidis as A Function of pH and Temperature", Journal of Medical and Bioengineering, Vol. 2, No. 3, pp. 177-181, September 2013. Doi: 10.12720/jomb.2.3.177-181
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