Ultrasonic in food microbiology: Application and future trends
Ultrasonic is one of the promising technological innovation to modify structure, inactivate enzymes and/or neutralize microorganisms in food products for enhancement of their quality and safety. Apart from pasteurization, sanitation, disinfection and cleaning procedures, in the area of food microbio...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
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International Academy of Ecology and Environmental Sciences
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/2bc04a8848314e4d9649e3a14db503da |
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| Sumario: | Ultrasonic is one of the promising technological innovation to modify structure, inactivate enzymes and/or neutralize microorganisms in food products for enhancement of their quality and safety. Apart from pasteurization, sanitation, disinfection and cleaning procedures, in the area of food microbiology, ultrasound can facilitate recovery of microorganisms and their identification through cell lysis or detachment of microbe from food surface. Hence, study of effect of sound waves on microbial cells in suspended condition and food matrices has opened a new horizon of its application in the area of food microbiology. Use of ultrasound in microbial analysis is already in practice and expanding, but the physics of interaction of acoustic waves with microbial cells in presence of actual food matrices need further attention. Ultrasonic reactor (UR) design needs interdisciplinary approach to further exploit the promise of ultra sound in food microbiology. Substantial demand in recent years for bench-top ultrasound reactors for cleaning of food contact surfaces in common households has increased. This review deals with the state of art of the ultrasound technology, process development, and further scope of the technology specific for its applications in cleaning and sanitization, microbial inactivation and in microbiological analysis in food processing industries. |
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