Nondestructive monitoring, kinetics and antimicrobial properties of ultrasound technology applied for surface decontamination of bacterial foodborne pathogen in pork

In this study, electronic nose (E-nose) and Hyperspectral Imaging (HSI) was employed for nondestructive monitoring of ultrasound efficiency (20KHZ) in the inactivation of Salmonella Typhimurium, and Escherichia coli in inoculated pork samples treated for 10, 20 and 30 min. Weibull, and Log-linear model fitted well (R2 >= 0.9) for both Salmonella Typhimurium, and Escherichia coli inactivation kinetics. The study also revealed that ultrasound has antimicrobial effects on the pathogens. For qualitative analysis, unsupervised (PCA) and supervised (LDA) chemometric algorithms were applied. PCA was used for successful sample clustering and LDA approach was used to construct statistical models for the classification of ultrasound treated and untreated samples. LDA showed classification accuracies of 99.26%,99.63%,99.70%, 99.43% for E-nose S. Typhimurium, E-nose -E. coli, HSI S. Typhimurium and HSI -E. coli respectively. PLSR quantitative models showed robust models for S. Typhimurium(E-nose Rp(2) = 0.9375, RMSEP = 0.2107 log CFU/g and RPD = 9.7240 and (HSI Rp(2) = 0.9687 RMSEP = 0.1985 log CFU/g and RPD = 10.3217) and E. coli-(E-nose-Rp(2) = 0.9531, RMSEP = 0.2057 log CFU/g and RPD = 9.9604) and (HISRp(2) = 0.9687, RMSEP = 0.2014 log CFU/g and RPD = 10.1731). This novel study shows the overall effectiveness of applying E-nose and HSI for in-situ and nondestructive detection, discrimination and quantification of bacterial foodborne pathogens during the application of food processing technologies like ultrasound for pathogen inactivation.

Automated summary

This study demonstrates the overall effectiveness of using electronic nose and hyperspectral imaging for in-situ and nondestructive detection, discrimination, and quantification of bacterial foodborne pathogens during the application of food processing technologies like ultrasound for pathogen inactivation.