Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Parque Independência, 85884-000 Medianeira, Paraná, Brazil.
Departamento de Química, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Parque Independência, 85884-000 Medianeira, Paraná, Brazil.
Ultrason Sonochem. 2021 Dec;80:105815. doi: 10.1016/j.ultsonch.2021.105815. Epub 2021 Oct 29.
This study evaluated the application of ultrasound alone or combined with chlorine dioxide (ClO) for Salmonella Typhimurium and Escherichia coli inactivation in poultry processing chiller tank water. A Full Factorial Design (FFD) 2 was conducted for each microorganism to evaluate the effect of ultrasound exposure time (x: 1 to 9 min; fixed: 37 kHz; 330 W; 25 °C) using a bath, and ClO concentration (x: 1 to 17 mg L) on microorganism count expressed in log CFU mL in distilled water. Variable x had a negative effect on Salmonella Typhimurium (-5.09) and Escherichia coli (-2.00) count, improving the inactivation; while a x increase present no inactivation improvement, explaining the use of x lower level (1 min) and x higher level (17 mg L). The best condition for microorganism inactivation based on FFD was evaluated in chiller tank water (with organic matter) at 25, 16, and 4 °C; x was kept (1 min), however x was adjusted to obtain the same residual free chlorine (2.38 mg L) considering the ClO consumption by organic matter, achieving the value of 30 mg L. An inactivation of 49% and 31% were observed for Salmonella Typhimurium and Escherichia coli. When ultrasound was replaced by a simple agitation in the presence of ClO, there was no inactivation for both microorganisms. Moreover, at poultry carcass pre-chilling (16 °C) and chilling (4 °C) conditions, the synergism of ultrasound combined with ClO was more pronounced, with microorganisms' reductions up to 100%.
本研究评估了单独使用超声或结合二氧化氯（ClO）对食品加工冷却池水中沙门氏菌和大肠杆菌的灭活效果。采用全因子设计（FFD）对每种微生物进行了 2 次实验，以评估超声暴露时间（x：1 至 9 分钟；固定：37 kHz；330 W；25°C）的影响，以及 ClO 浓度（x：1 至 17 mg/L）对蒸馏水微生物计数的影响（以 log CFU/mL 表示）。变量 x 对沙门氏菌（-5.09）和大肠杆菌（-2.00）的计数有负面影响，提高了灭活效果；而 x 的增加并没有提高灭活效果，这解释了使用较低水平的 x（1 分钟）和较高水平的 x（17 mg/L）。根据 FFD，在 25、16 和 4°C 的冷却池水中（含有有机物）评估了微生物灭活的最佳条件；x 保持（1 分钟），但为了获得相同的游离氯残留（2.38 mg/L），考虑到有机物对 ClO 的消耗，x 被调整至 30 mg/L。沙门氏菌和大肠杆菌的灭活率分别达到 49%和 31%。当在 ClO 存在的情况下用简单的搅拌代替超声时，两种微生物都没有灭活。此外，在禽类胴体预冷（16°C）和冷却（4°C）条件下，超声与 ClO 的协同作用更为明显，微生物减少率高达 100%。
