The decontamination effect of pulsed and continuous power ultrasound, provided at either controlled or uncontrolled temperature regimes, was studiedwith reference to nativemicroflora and inoculated pathogenic bacteria in wastewater obtained by fresh-cut lamb's lettuce washing. Results showed that decontamination efficacy increased with increasing specific energy and was higher when ultrasound treatment was provided under uncontrolled temperature regime. Continuous ultrasound supplied without temperature control allowed to achieve 3.2 Log reductions of native microflora during 20 min treatment, while 5 Log reductions of inoculated Listeria monocytogenes, Escherichia coli and Salmonella enterica were attained within 5 min of ultrasonication. The heat generated during continuous ultrasound accounted for approximately 58% of the total decontamination effect against L. monocytogenes, while it contributed for 100% to E. coli and S. enterica inactivation. Industrial relevance: The application of power ultrasound combined with in situ generated heat could represent an effective tool for water decontamination and recycling in the fresh-cut industry. In addition, besides safety requirements, this technology would also meet cost-effectiveness criteria and existing standards.

Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling / Anese, Monica; Maifreni, Michela; Bot, Francesca; Bartolomeoli, Ingrid; Nicoli, Maria Cristina. - In: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. - ISSN 1466-8564. - 32(2015), pp. 121-126. [10.1016/j.ifset.2015.09.005]

Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling

ANESE, Monica;BOT, Francesca;NICOLI, Maria Cristina
2015

Abstract

The decontamination effect of pulsed and continuous power ultrasound, provided at either controlled or uncontrolled temperature regimes, was studiedwith reference to nativemicroflora and inoculated pathogenic bacteria in wastewater obtained by fresh-cut lamb's lettuce washing. Results showed that decontamination efficacy increased with increasing specific energy and was higher when ultrasound treatment was provided under uncontrolled temperature regime. Continuous ultrasound supplied without temperature control allowed to achieve 3.2 Log reductions of native microflora during 20 min treatment, while 5 Log reductions of inoculated Listeria monocytogenes, Escherichia coli and Salmonella enterica were attained within 5 min of ultrasonication. The heat generated during continuous ultrasound accounted for approximately 58% of the total decontamination effect against L. monocytogenes, while it contributed for 100% to E. coli and S. enterica inactivation. Industrial relevance: The application of power ultrasound combined with in situ generated heat could represent an effective tool for water decontamination and recycling in the fresh-cut industry. In addition, besides safety requirements, this technology would also meet cost-effectiveness criteria and existing standards.
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling / Anese, Monica; Maifreni, Michela; Bot, Francesca; Bartolomeoli, Ingrid; Nicoli, Maria Cristina. - In: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. - ISSN 1466-8564. - 32(2015), pp. 121-126. [10.1016/j.ifset.2015.09.005]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2919417
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