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:	Kartikey Chaturvedi, Smriti Chaturvedi, Siddhartha Singha, et al.
Formato:	article
Lenguaje:	EN
Publicado:	International Academy of Ecology and Environmental Sciences 2021
Materias:	acoustic wave cell lysis cell separation microbial analysis sanitization Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/2bc04a8848314e4d9649e3a14db503da
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spelling	oai:doaj.org-article:2bc04a8848314e4d9649e3a14db503da2021-11-17T03:44:33ZUltrasonic in food microbiology: Application and future trends2220-8879https://doaj.org/article/2bc04a8848314e4d9649e3a14db503da2021-12-01T00:00:00Zhttp://www.iaees.org/publications/journals/nb/articles/2021-11(4)/ultrasonic-in-food-microbiology.pdfhttps://doaj.org/toc/2220-8879Ultrasonic 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.Kartikey ChaturvediSmriti ChaturvediSiddhartha Singha, et al.International Academy of Ecology and Environmental Sciencesarticleacoustic wavecell lysiscell separationmicrobial analysissanitizationBiology (General)QH301-705.5ENNetwork Biology, Vol 11, Iss 4, Pp 315-333 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	acoustic wave cell lysis cell separation microbial analysis sanitization Biology (General) QH301-705.5
spellingShingle	acoustic wave cell lysis cell separation microbial analysis sanitization Biology (General) QH301-705.5 Kartikey Chaturvedi Smriti Chaturvedi Siddhartha Singha, et al. Ultrasonic in food microbiology: Application and future trends
description	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.
format	article
author	Kartikey Chaturvedi Smriti Chaturvedi Siddhartha Singha, et al.
author_facet	Kartikey Chaturvedi Smriti Chaturvedi Siddhartha Singha, et al.
author_sort	Kartikey Chaturvedi
title	Ultrasonic in food microbiology: Application and future trends
title_short	Ultrasonic in food microbiology: Application and future trends
title_full	Ultrasonic in food microbiology: Application and future trends
title_fullStr	Ultrasonic in food microbiology: Application and future trends
title_full_unstemmed	Ultrasonic in food microbiology: Application and future trends
title_sort	ultrasonic in food microbiology: application and future trends
publisher	International Academy of Ecology and Environmental Sciences
publishDate	2021
url	https://doaj.org/article/2bc04a8848314e4d9649e3a14db503da
work_keys_str_mv	AT kartikeychaturvedi ultrasonicinfoodmicrobiologyapplicationandfuturetrends AT smritichaturvedi ultrasonicinfoodmicrobiologyapplicationandfuturetrends AT siddharthasinghaetal ultrasonicinfoodmicrobiologyapplicationandfuturetrends
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Ultrasonic in food microbiology: Application and future trends

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