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Review
. 2023 Mar 13;12(6):1212.
doi: 10.3390/foods12061212.

Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review

Carlotta Lauteri  1 , Gianluigi Ferri  1 , Andrea Piccinini  1 , Luca Pennisi  1 , Alberto Vergara  1
Affiliations
Review

Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review

Carlotta Lauteri et al. Foods. .

Abstract

An efficient microbiological decontamination protocol is required to guarantee safe food products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal technology combinations represent innovative methods adopted by the food industry for food preservation and safety. Ultrasound power is commonly used with a frequency between 20 and 100 kHz to obtain an "exploit cavitation effect". Microbial inactivation via ultrasound derives from cell wall damage, the oxidation of intracellular amino acids and DNA changing material. As an inactivation method, it is evaluated alone and combined with other non-thermal technologies. The evidence shows that ultrasound is an important green technology that has a good decontamination effect and can improve the shelf-life of products. This review aims to describe the applicability of ultrasound in the food industry focusing on microbiological decontamination, reducing bacterial alterations caused by food spoilage strains and relative foodborne intoxication/infection.

Keywords: foodborne pathogens; hurdle technologies; non-thermal technology; public health; ultrasound.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Overview of non-thermal technologies (created with Biorender.com).
Figure 2
Figure 2
Mechanism of action of ultrasound against bacteria (created with Biorender.com).
See this image and copyright information in PMC

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