Inactivation of Salmonella enterica serovar enteritidis by ultrasonic waves under pressure at different water activities

The inactivation of Salmonella enterica serovar Enteritidis by ultrasonic waves (20 kHz; 117-mum wavelength) under pressure (175 kPa) at nonlethal temperatures (manosonication [MSI) and lethal temperatures (manothermosonication [MTS]) in media of different water activities has been investigated. Heat decimal reduction time values increased 30 times when the water activity was decreased from nearly 1 to 0.96, but the MS resistance was increased only twofold. The inactivation of Salmonella serovar Enteritidis by ultrasound under pressure at low water activities was a phenomenon of the all-or-nothing type. A synergistic lethal effect was observed between heat and ultrasound in media with reduced water activity; the lower the water activity, the greater the synergistic effect. This work could be useful for improving sanitation and preservation treatments of foods, especially those which are sensitive to temperature and those in which components protect microorganisms to heat. It also contributes to our knowledge of microbial inactivation mechanisms by MS and MTS treatments.