Application of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk

Milk is easy to be contaminated by microorganisms due to its abundant nutrients. In this study, a 360-degree radiation thermosonication (TS) system was developed and utilized for the inactivation of Staphylococcus aureus in milk. The 360-degree radiation TS system-induced inactivation kinetics of S....

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Autores principales:	Jianwei Zhou, Lele Sheng, Ruiling Lv, Donghong Liu, Tian Ding, Xinyu Liao
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	360-degree radiation thermosonication inactivation kinetics Staphylococcus aureus quality characteristic milk Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/b8f3eb23ad1244ffa055f98802e3e564
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spelling	oai:doaj.org-article:b8f3eb23ad1244ffa055f98802e3e5642021-11-05T14:50:29ZApplication of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk1664-302X10.3389/fmicb.2021.771770https://doaj.org/article/b8f3eb23ad1244ffa055f98802e3e5642021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fmicb.2021.771770/fullhttps://doaj.org/toc/1664-302XMilk is easy to be contaminated by microorganisms due to its abundant nutrients. In this study, a 360-degree radiation thermosonication (TS) system was developed and utilized for the inactivation of Staphylococcus aureus in milk. The 360-degree radiation TS system-induced inactivation kinetics of S. aureus was fitted best by the Weibull model compared with biphasic and linear models. The treatment time, the exposure temperature, and the applied ultrasound power was found to affect the bactericidal efficacy of the 360-degree radiation TS system. Additionally, the TS condition of 200 W and 63°C for 7.5 min was successfully applied to achieve complete microbial inactivation (under the limit of detection value) in raw milk. The treatment of 360-degree radiation TS can enhance the zeta potential and decrease the average particle size of milk. It also exhibited better retainment of the proteins in milk compared with the ultrahigh temperature and conventional pasteurization processing. Therefore, the 360-degree radiation TS system developed in this study can be used as an alternative technology to assure the microbiological safety and retain the quality of milk, and the Weibull model could be applied for the prediction of the inactivation levels after exposure to this technology.Jianwei ZhouLele ShengRuiling LvDonghong LiuDonghong LiuTian DingTian DingXinyu LiaoXinyu LiaoFrontiers Media S.A.article360-degree radiation thermosonicationinactivation kineticsStaphylococcus aureusquality characteristicmilkMicrobiologyQR1-502ENFrontiers in Microbiology, Vol 12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	360-degree radiation thermosonication inactivation kinetics Staphylococcus aureus quality characteristic milk Microbiology QR1-502
spellingShingle	360-degree radiation thermosonication inactivation kinetics Staphylococcus aureus quality characteristic milk Microbiology QR1-502 Jianwei Zhou Lele Sheng Ruiling Lv Donghong Liu Donghong Liu Tian Ding Tian Ding Xinyu Liao Xinyu Liao Application of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk
description	Milk is easy to be contaminated by microorganisms due to its abundant nutrients. In this study, a 360-degree radiation thermosonication (TS) system was developed and utilized for the inactivation of Staphylococcus aureus in milk. The 360-degree radiation TS system-induced inactivation kinetics of S. aureus was fitted best by the Weibull model compared with biphasic and linear models. The treatment time, the exposure temperature, and the applied ultrasound power was found to affect the bactericidal efficacy of the 360-degree radiation TS system. Additionally, the TS condition of 200 W and 63°C for 7.5 min was successfully applied to achieve complete microbial inactivation (under the limit of detection value) in raw milk. The treatment of 360-degree radiation TS can enhance the zeta potential and decrease the average particle size of milk. It also exhibited better retainment of the proteins in milk compared with the ultrahigh temperature and conventional pasteurization processing. Therefore, the 360-degree radiation TS system developed in this study can be used as an alternative technology to assure the microbiological safety and retain the quality of milk, and the Weibull model could be applied for the prediction of the inactivation levels after exposure to this technology.
format	article
author	Jianwei Zhou Lele Sheng Ruiling Lv Donghong Liu Donghong Liu Tian Ding Tian Ding Xinyu Liao Xinyu Liao
author_facet	Jianwei Zhou Lele Sheng Ruiling Lv Donghong Liu Donghong Liu Tian Ding Tian Ding Xinyu Liao Xinyu Liao
author_sort	Jianwei Zhou
title	Application of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk
title_short	Application of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk
title_full	Application of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk
title_fullStr	Application of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk
title_full_unstemmed	Application of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk
title_sort	application of a 360-degree radiation thermosonication technology for the inactivation of staphylococcus aureus in milk
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/b8f3eb23ad1244ffa055f98802e3e564
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Application of a 360-Degree Radiation Thermosonication Technology for the Inactivation of Staphylococcus aureus in Milk

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