The aim of this study was to investigate the effectiveness of ultrasound as a conservation
method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and …

The combination of ultrasound and mild temperatures to process fruits and vegetables juices
is a novel approach that is showing promising results for microbial inactivation and …

In this study, the efficacy of ultrasonication for bacterial inactivation at two different
temperatures (10 and 50C) in different model systems (saline, nutrient broth, and sterilized …

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 effects of ultrasound treatment at various amplitudes (50, 75, and 100%) and times (0, 6,
12, 18, 24, and 30 min) on Escherichia coli ATCC 25922 (a surrogate for E. coli O157: H7) …

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 …

The influence of ultrasound and conventional heating under different processing conditions
on the inactivation and potential subsequent growth of micro-organisms in orange juice was …

Novel technologies that involve non-thermal processes have been investigated in the last
two decades as full or partial alternatives to conventional heat treatment. The main objective …

The aim of this study was to evaluate the effectiveness of ultrasound treatment combined
with organic acids in the decontamination step for green peppers and melons. The influence …

The high frequency and incidence of foodborne outbreaks related to fresh vegetables
consumption is a major public health concern and an economic burden worldwide. This …