Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice

Wong Eric, Vaillant Fabrice, Chaves-Olarte E.. 2012. Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice. Food Research International, 45 (2) : 1072-1079.

https://doi.org/10.1016/j.foodres.2010.07.037

Article de revue ; Article de revue à facteur d'impact

Version publiée - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
document_567562.pdf
Télécharger (705kB)

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : The efficacy of using sonication (50±0.2 W, 20 kHz), combined with subsequent concentration and storage at high osmotic pressure, has been evaluated to reduce levels of Salmonella bacteria in different solutions (PBS, sucrose and orange juice) at varying concentrations. To visualize the impact on cell membranes, we used a staining protocol (propidium iodide [PI] and 4?,6?-diamidino-2-phenylindole [DAPI]). Sonication alone did not cause significant membrane damage. Storage alone, for 48 h and at high osmotic pressure (10.9 MPa), affected membrane permeability in 20% of cells. However, sonication, combined with storage, considerably increased loss of membrane integrity, resulting in a significant logarithmic reduction of microorganisms. When the combination was applied to contaminated orange juice, a 5 log10 cfu ml?1 reduction of Salmonella spp. was obtained. "Osmosonication"-the synergistic combination of sonication and subsequent storage at high osmotic pressure-is an innovative alternative for the non-thermal decontamination of liquid foods.

Mots-clés Agrovoc : jus d'orange, Salmonella, détoxification, pression osmotique, technique ultrason, concentration, membrane, biosécurité

Mots-clés géographiques Agrovoc : Costa Rica

Mots-clés complémentaires : Sécurité des aliments

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Q03 - Contamination et toxicologie alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations