Inactivation of Escherichia coli in liquids was carried out using power ultrasound.
Parameters examined included amplitude levels (0.4 µm, 7.5 µm, 37.5 µm), treatment time …

Alternatives to heat treatments for food sanitization are gaining significance due to the
increased consumer demand for novel methods that have less deleterious effects on food …

This study established the inactivation kinetic parameters of some pathogenic bacteria
including Escherichia coli O157: H7, Salmonella enterica serotypes, and Listeria …

Ultrasound has been explored as a preservation technique that has great potential to extend
the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value …

The objective of this study was to evaluate the effects of ultrasound on the number of
Escherichia coli O157: H7 and vegetative cells of Bacillus cereus in brining and beef during …

The objectives of this research were to study the effects of temperature, sugar concentration
(8, 12, and 16g/100ml), organic acids (citric and malic acids) and pH (2.5 and 4.0) on …

In the present study, the synergetic effect and mechanism of ultrasound (US) and slightly
acidic electrolyzed water (SAEW) on the inactivation of Escherichia coli (E. coli) were …

The use of acoustic energy to secure apple cider safety was explored. Inactivation tests were
performed with Escherichia coli K12 at 40° C, 45° C, 50° C, 55° C, and 60° C with and …

The inactivation of Escherichia coli under selected treatments using high hydrostatic
pressure (HHP), pulsed electric fields (PEF), and ultrasound (US) was studied in apple juice …

Ultrasound, is thought to a potential non-thermal sterilization technology in food industry.
However, the exact mechanisms underlying microbial inactivation by ultrasound still remain …