Modelización de la inactivación termosónica de Staphylococcus aureus , un enfoque multifactorial Modeling Staphylococcus aureus thermosonic inactivaction, a multi-target approach

Abstract

In recent years different emerging technologies have been evaluated such as ultrasound, which is usually combined with other preservation factors in order to increase microbial inactivation. Staphylococcus aureus inactivation was performed by simultaneous application of heat (40, 50, or 60 °C) and low frequency ultrasound (20 kHz) at selected wave amplitudes (60, 75, or 90 μm) in culture broth (a w 0.96, and pH 3.5) with different concentrations of vanillin (200, 350, or 500 mg/kg). Death curves were fitted with the Fermi model. A synergic effect was observed when temperature is near to 40 °C at different ultrasonic amplitude waves and vanillin concentrations. Several studied combinations of ultrasound, temperature, and vanillin concentration could be applied in the food industry. © 2010 Taylor & Francis.