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Journal article
Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing
Ultrasonics sonochemistry, v 64, 104983
Jun 2020
PMID: 32006935
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
•Synergistic combined treatments result in 0.5–2.0 log additional bacteria reduction.•20 kHz US enhance inactivation mainly by physical impact and dispersion of citral.•1 MHz US enhance inactivation mainly by inducing oxidative stress.•Treatments in high organic load water or on blueberries shows additive effects.•No significant changes in blueberries were visually observed after treatments.
Ultrasound has potential to be used for disinfection, and its antimicrobial effectiveness can be enhanced in presence of natural compounds. In this study, we compared the antimicrobial effects of ultrasound at 20 kHz (US 20 kHz) or 1 MHz (US 1 MHz) in combination with carvacrol, citral, cinnamic acid, geraniol, gallic acid, lactic acid, or limonene against E. coli K12 and Listeria innocua at a constant power density in water. Compared to the cumulative effect of the individual treatments, the combined treatment of US 1 MHz and 10 mM citral generated >1.5 log CFU/mL additional inactivation of E. coli K12. Similarly, combined treatments of US 1 MHz and 2 mM carvacrol (30 min), US 20 kHz and 2 mM carvacrol, 10 mM citral, or 5 mM geraniol (15 min) generated >0.5–2.0 log CFU/mL additional inactivation in L. innocua. The synergistic effect of citral, as a presentative compound, and US 20 kHz treatment was determined to be a result of enhanced dispersion of insoluble citral droplets in combination with physical impact on bacterial membrane structures, whereas the inactivation by US 1 MHz was likely due to generation of oxidative stress within the bacteria. Combined ultrasound and citral treatments improved the bacterial inactivation in simulated wash water in presence of organic matter or during washing of inoculated blueberries but only additive antimicrobial effects were observed. Findings in this study will be useful to enhance fresh produce safety and shelf-life and design other alternative ultrasound based sanitation processes.
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Details
- Title
- Inactivation of foodborne pathogens based on synergistic effects of ultrasound and natural compounds during fresh produce washing
- Creators
- Hongchao Zhang - University of Maryland, College ParkSiyuan Wang - University of Maryland, College ParkKasey Goon - University of Maryland, College ParkAndrea Gilbert - University of Maryland, College ParkCuong Nguyen Huu - Department of Food Science and Technology, University of California, Davis, CA 95616, USAMartin Walsh - Drexel UniversityNitin Nitin - University of California, DavisSteven Wrenn - Drexel UniversityRohan V. Tikekar - University of Maryland, College Park
- Publication Details
- Ultrasonics sonochemistry, v 64, 104983
- Publisher
- Elsevier
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Chemical and Biological Engineering
- Web of Science ID
- WOS:000532044300026
- Scopus ID
- 2-s2.0-85078429344
- Other Identifier
- 991019167615004721
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- Collaboration types
- Domestic collaboration
- Web of Science research areas
- Acoustics
- Chemistry, Multidisciplinary