Antibacterial Effects of Thermosonication Technology on <i>Salmonella typhimurium</i> Strains Identified from Swine Food Chain: An In Vitro Study

Antibacterial Effects of Thermosonication Technology on <i>Salmonella typhimurium</i> Strains Identified from Swine Food Chain: An In Vitro Study

Among innovative food technologies, ultrasounds have demonstrated physical damages (provided by frequency and intensity factors) on bacterial structures while determining the microbiological stabilization of many foodstuffs. This study tested the efficacy of the thermosonication process on 16 <i&...

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Bibliographic Details
Main Authors: Luca Pennisi, Gianluigi Ferri, Carlotta Lauteri, Daniele Di Clerico, Alberto Vergara
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
thermosonication
cavitation phenomenon
<i>Salmonella</i> spp.
bactericidal effect
food safety
Online Access:https://www.mdpi.com/2304-8158/13/20/3259

Internet

https://www.mdpi.com/2304-8158/13/20/3259

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