Application of ultrasound associated with chemical sanitizers for food products #44

Abstract

Ultrasound is a form of energy generated by sound waves at frequencies that are too high to be detected by the human ear. Cavitation promotes the removal of dirt and food residues from surfaces and the inactivation of microorganisms. This phenomenon consists of formation, growth, and collapse of bubbles that generate a localized mechanical and chemical energy. There are indications that this technology can be used in the food industry, alone or associated with chemical sanitizers. The chemical and physical energy generated by acoustic cavitation promotes severe damage to the cell wall, resulting in the inactivation of microorganisms. The ultrasound can provide powerful disinfection, but its use for large-scale microbiological decontamination should be further evaluated, and in combination with other technologies, it could even provide excellent results. The use of ultrasound has also been implemented in the disaggregation of biofilms and the inactivation of microorganisms, which can help in the preservation of foods. Studies evaluating the use of ultrasound associated with others treatments, such as organic acids, hydrogen peroxide, and peracetic acid, have been conducted to provide a better understanding of the process and promote its application. Some authors suggest that the combination of ultrasound with other sanitizers can produce a synergistic effect. This chapter will discuss the application of ultrasound associated with chemicals products.