Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review

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.

Automated summary

An efficient decontamination protocol is necessary for ensuring safe food products and preventing foodborne illnesses. The food industry has adopted ultrasound and non-thermal technology combinations as innovative methods for food preservation and safety. Ultrasound power, with a frequency of 20-100 kHz, is commonly used to achieve a cavitation effect, leading to microbial inactivation through cell wall damage, oxidation of intracellular amino acids, and DNA changes. Ultrasound is considered a green technology with a good decontamination effect and the ability to improve product shelf-life when used alone or in combination with other non-thermal technologies. This review focuses on describing the applicability of ultrasound in the food industry, particularly in microbiological decontamination and reducing bacterial alterations and foodborne intoxication/infection.