| Autor: |
Ana Paula Rossi, Daneysa Lahis Kalschne, Ana Paula Iglikowski Byler, Eder Lisandro de Moraes Flores, Oldair Donizeti Leite, Daniel dos Santos, Juliano Smanioto Barin, Cristiane Canan |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
Ultrasonics Sonochemistry, Vol 80, Iss , Pp 105815- (2021) |
| Druh dokumentu: |
article |
| ISSN: |
1350-4177 |
| DOI: |
10.1016/j.ultsonch.2021.105815 |
| Popis: |
This study evaluated the application of ultrasound alone or combined with chlorine dioxide (ClO2) for Salmonella Typhimurium and Escherichia coli inactivation in poultry processing chiller tank water. A Full Factorial Design (FFD) 22 was conducted for each microorganism to evaluate the effect of ultrasound exposure time (x1: 1 to 9 min; fixed: 37 kHz; 330 W; 25 °C) using a bath, and ClO2 concentration (x2: 1 to 17 mg L−1) on microorganism count expressed in log CFU mL−1 in distilled water. Variable x2 had a negative effect on Salmonella Typhimurium (-5.09) and Escherichia coli (-2.00) count, improving the inactivation; while a x1 increase present no inactivation improvement, explaining the use of x1 lower level (1 min) and x2 higher level (17 mg L−1). The best condition for microorganism inactivation based on FFD was evaluated in chiller tank water (with organic matter) at 25, 16, and 4 °C; x1 was kept (1 min), however x2 was adjusted to obtain the same residual free chlorine (2.38 mg L−1) considering the ClO2 consumption by organic matter, achieving the value of 30 mg L−1. An inactivation of 49% and 31% were observed for Salmonella Typhimurium and Escherichia coli. When ultrasound was replaced by a simple agitation in the presence of ClO2, there was no inactivation for both microorganisms. Moreover, at poultry carcass pre-chilling (16 °C) and chilling (4 °C) conditions, the synergism of ultrasound combined with ClO2 was more pronounced, with microorganisms’ reductions up to 100%. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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