The potential mechanism of low-power water bath ultrasound to enhance the effectiveness of low-concentration chlorine dioxide in inhibiting Salmonella Typhimurium

This chapter presents a systematic study of the inhibition effect of chlorine dioxide treatment alone and in combination with ultrasound treatment of Salmonella and the physiological metabolic processes within the treated cells. The low-power ultrasound (0.03 W/mL) significantly enhanced the effectiveness (110.00 %) of low concentrations of chlorine dioxide (0.25 mg/L) in inhibiting Salmonella, which, in turn, would significantly reduce the potential environmental impact. In addition, further studies found that low-power ultrasound may enhance the structural and functional damage of chlorine dioxide on Salmonella cell membranes (significant increase in permeability of the outer and inner cell membranes) and disrupt intracellular substance metabolism (small molecule and nucleotide metabolism) and energy metabolism (significant reduction in ATP content and ATPase activity) balance to improve the bacterial inhibitory effect of chlorine dioxide. The results of the study will provide a theoretical basis and methodological guidance for the implementation of cleaner production in the food industry.

Automated summary

This chapter presents a systematic study on the inhibitory effect of chlorine dioxide treatment alone and in combination with ultrasound treatment on Salmonella, as well as the physiological metabolic processes within the treated cells. The results show that low-power ultrasound significantly enhances the effectiveness of low concentrations of chlorine dioxide in inhibiting Salmonella, improves the damage to cell membrane structure and function, and disrupts intracellular substance and energy metabolism. This study provides a theoretical basis and methodological guidance for cleaner production in the food industry.