Original scientific paper
The Effect of High Intensity Ultrasound Treatment on the Amount of Staphylococcus aureus and Escherichia coli in Milk
Zoran Herceg
orcid.org/0000-0003-3967-6676
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Anet Režek Jambrak
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Vesna Lelas
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Selma Mededovic Thagard
; Clarkson University, Department of Chemical and Biomolecular Engineering, 8 Clarkson Avenue, Potsdam, NY 13699-5705, USA
Abstract
Inactivation of Staphylococcus aureus and Escherichia coli in milk containing 4 % milk fat was carried out using a 20 kHz power ultrasound. The experiments were planned and performed according to the statistical experimental design. Specifically, central composite design was used to optimize and design three experimental parameters: temperature (20, 40 and 60 °C), amplitude (60, 90 and 120 μm) and treatment time (6, 9 and 12 min). It was found that Gram-negative bacteria (Escherichia coli; D120 mm=2.78 min at 60 °C) are more susceptible to the ultrasonic treatment than Gram-positive bacteria (Staphylococcus aureus; D120 μm=4.80 at 60 °C). Nevertheless, all three parameters studied seem to substantially affect the inactivation of both Staphylococcus aureus and Escherichia coli in milk using ultrasonic treatment. The results also indicate increased inactivation of microorganisms under longer period of treatments, particularly in combination with higher temperature and/or amplitude.
Keywords
milk; high intensity ultrasound; Staphylococcus aureus; Escherichia coli; response surface methodology
Hrčak ID:
78997
URI
Publication date:
27.3.2012.
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