| Autor: |
Sienkiewicz JJ; Institute of Food Technology and Gastronomy, Lomza State University of Applied Sciences, Akademicka 14, 18-400 Łomża, Poland., Wesołowski A; Chair of Foundations of Safety, University of Warmia and Mazury in Olsztyn, Heweliusza 10, 10-724 Olsztyn, Poland., Stankiewicz W; Military Institute of Hygiene and Epidemiology, Szaserów 128, 09-909 Warsaw, Poland., Kotowski R; Polish-Japanese Academy of Information Technology, Koszykowa 86, 02-008 Warsaw, Poland. |
| Abstrakt: |
This study proposes the destruction of pathogenic bacteria with the use of ultrasound waves because the more commonly used thermal processing methods often result in lowering the nutritional value of food. The study presents the impact of ultrasound of 20, 40 and 100 kHz frequencies and the power of 10.5 W/cm 2 on the growth of the strain of Salmonella enterica subs. typhimurium . The tests were carried out both in chilled and non-chilled treatment mediums, with an average bacterial population >10 5 and >10 8 CFU/cm 3 . The total inactivation of Salmonella spp. was observed in the tests in the low-population non-chilled treatment medium after sonication at 20 and 40 kHz for 30 min, and in high bacterial population at 20 kHz for 30 min. A reduction in the average number of bacteria was reported in the low-population non-chilled medium after 15 min of sonication at 20, 40 and 100 kHz; after 15 min of sonication at 20 and 100 kHz of the material of high bacterial population; and in the low-population chilled treatment mediums after 15 and 30 min at 20 kHz. The samples with inactivated bacteria and those with reduced bacterial counts maintained the same levels when stored at 4 °C for 24 and 48 h. Bacteria inactivation obtained after sonication lasted for up to 48 h in storage at 21 °C. For the samples with reduced bacterial counts stored at 21 °C, a rise in the average number of bacteria was recorded. |
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