https://doi.org/10.4081/ijfs.2024.12217

Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study

Vol. 13 No. 3 (2024)
Submitted: 21 December 2023
Accepted: 18 April 2024
Published: 22 May 2024
Salmonella typhimurium, low frequency focused ultrasound, thermosonication, Salmonella inactivation in food matrix
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Authors

Carlotta Lauteri
clauteri@unite.it
Department of Veterinary Medicine, School of Specialization in Inspection of Food of Animal Origin “G. Tiecco”, University of Teramo, Località Piano D’Accio, Italy.
Luca Pennisi
https://orcid.org/0000-0003-0391-779X
Department of Veterinary Medicine, School of Specialization in Inspection of Food of Animal Origin “G. Tiecco”, University of Teramo, Località Piano D’Accio, Italy.
Daniele Di Clerico
https://orcid.org/0009-0009-0570-2769
Next Cooking Generation Srl, Milano, Italy.
Viola Pennisi
https://orcid.org/0009-0006-8298-2803
Department of Veterinary Medicine, School of Specialization in Inspection of Food of Animal Origin “G. Tiecco”, University of Teramo, Località Piano D’Accio, Italy.
Alberto Vergara
Department of Veterinary Medicine, School of Specialization in Inspection of Food of Animal Origin “G. Tiecco”, University of Teramo, Località Piano D’Accio, Italy.

Customer requests are addressed to safe products that best express their characteristics of “naturalness” and “freshness” for their entire shelf life; therefore, scientific research has been exploring the use of “non-thermal technologies”. Thermosonication using low-frequency focused ultrasound determines bacterial inactivation through the phenomenon of “cavitation”, guaranteeing high-quality standards of safety, nutrition, and freshness of the products. The present work aims to evaluate the effectiveness of the inactivation of Salmonella typhimurium in culture broth by low-frequency focused thermosonication with two different operational parameters: sublethal temperature (40°C, 50°C) and treatment time (5, 10, and 15 minutes). Treatment determined a bacterial load reduction compared to the negative control (untreated inoculum), which was statistically significant at the t-test (p<0.05). Average decreases of 1.5 log and 3.5 CFU/mL were observed, respectively, after treatment and after 24 hours of storage at +4°C. Treatment at 50°C for 15 minutes was the most effective (average value: 3.06 log CFU/mL; minimum value: 2.13 log CFU/mL; maximum value: 4.59 log CFU/mL). However, strains have shown markable variability: one of them even showed an increase in the microbial load 24 hours after treatment at 40°C for 5 minutes (-0.20 log CFU/mL); however, the same treatment showed a reduction of bacterial charge in all the other strains (average value: 1.05 log CFU/mL; minimum value: -0.20 log CFU/mL; maximum value: 2.28 log CFU/mL). This study poses numerous perspectives on the use of low-frequency focused thermosonication treatment in the food industry as a sustainable and safe alternative to classic thermal treatments.

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How to Cite

1.
Lauteri C, Pennisi L, Di Clerico D, Pennisi V, Vergara A. Low-frequency focused thermosonication for <i>Salmonella typhimurium</i> inactivation: an <i>in vitro</i> study. Ital J Food Safety [Internet]. 2024 May 22 [cited 2024 Dec. 22];13(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/12217
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