Please use this identifier to cite or link to this item:
|Combined technologies of ultrasound/heat-induced inactivation of Staphylococcus aureus in liquid food
Food - Shelf-life dating
Food - Safety measures
Food - Microbiology
Food - Preservation
Lactic acid bacteria
Cardiff Metropolitan University
|Mild processes of foods are emerging and promising alternatives to conventional food processing, especially for decreasing deteriorative effects of preservation processes. The use of combined ultrasound and heat processing was investigated on Staphylococcus aureus, used as a model microorganism in a full-fat milk medium. Bacterial destruction rates in various conditions, including heating at 55o C and 60o C in the presence and absence of ultrasound application, presence and absence of lactic acid as pH regulator and at two initial inoculum sizes, were recorded. Combined ultrasound application, lowering the pH and lower initial inoculum size, resulted in higher bacterial destruction rates. The inactivation rate was found to be dependent on the exposure time and temperature, while larger inoculum size resulted in lower logarithmic reduction.
|Includes photographs, charts, and bibliographical references.
MSc with Honors in New Food Product & Business Development
|All rights reserved
Attribution-NonCommercial 4.0 International
|Appears in Collections:
Files in This Item:
There are no files associated with this item.
This item is licensed under a Creative Commons License