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Effect of combined ultrasonic and heat treatment (thermoultrasonication) on the survival of a strain of Staphylococcus aureus

Published online by Cambridge University Press:  01 June 2009

Juan A. Ordoñez ,
M. Angeles Aguilera ,
M. Luisa Garcia  and
Bernabe Sanz
Juan A. Ordoñez
Affiliation:
Departamento de Higiene y Microbiología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040-Madrid, Spain
M. Angeles Aguilera
Affiliation:
Departamento de Higiene y Microbiología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040-Madrid, Spain
M. Luisa Garcia
Affiliation:
Departamento de Higiene y Microbiología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040-Madrid, Spain
Bernabe Sanz
Affiliation:
Departamento de Higiene y Microbiología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040-Madrid, Spain
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Summary

The combined effect of ultrasonic waves (20 kHz, 150 W) and heat treatment applied simultaneously (thermoultrasonication) on the survival of a strain of Staphylococcus aureus was studied in 0·05 m-phosphate buffer pH 6·8 and ultra-heat-treated whole milk. This combined process decreased by 63% the decimal reduction times for the heat treatment when the organism was suspended in buffer and by 43% when suspended in milk. These effects were much greater than the additive effect of the two agents considered independently.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 1 , February 1987 , pp. 61 - 67
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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References

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