EFFECT OF ULTRASOUND WAVES AND TITANIUM DIOXIDE ONSTAPHYLOCOCCUS AUREUSAND ESCHERICHIA COLI IN LIQUID KASHK

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BABAII F.; HESARI J.; FARAJNIA S.; RAFAT S.A.; FATHI ACHACHILOYI B.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2015 | Volume:7 | Issue:2 Page(s): 1-16

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Title

EFFECT OF ULTRASOUND WAVES AND TITANIUM DIOXIDE ONSTAPHYLOCOCCUS AUREUSAND ESCHERICHIA COLI IN LIQUID KASHK

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Keywords

KASHKQ2

ULTRASOUND WAVESQ2

TITANIUM DIOXIDEQ2

STAPHYLOCOCCUS AUREUSQ2

ESCHERICHIA COLIQ2

Abstract

Background and objectives: KASHK is one of the common dairy products of Iran that is capable for contamination with pathogenic microorganisms. Ultrasonic waves with destroy effects on cellular membrane can be used for inactivation of microorganisms but it has limited effects when be used alone. So the aim of this project was combination of ultrasound and thermal treatments for processing of liquid KASHK.Materials and methods: The effect of power ULTRASOUND WAVES (130w, 20KHz) and TITANIUM DIOXIDE was investigated on STAPHYLOCOCCUS AUREUS (ATCC 29213) and ESCHERICHIA COLI (DH 5-a) inactivation in liquid KASHK.Results: The results indicated that population of indicator microorganisms decreased significantly (P<0.05) when they were exposed to ULTRASOUND WAVES or 5, 10, 15 minutes. The rate of microbial in activation was decreased by irradiation time. Increasing the power of ultrasonic waves promoted germicidal effect of waves (P<0.05). After 15 minutes irradiation (130w, 20 KHz), a 3log reduction was achieved with respect to STAPHYLOCOCCUS AUREUS population, however in the case of E. coli, a 4 log reduction was observed at the same time. STAPHYLOCOCCUS AUREUS was more resistant than ESCHERICHIA COLI to ultrasonic treatment. All survived microorganisms after ultrasonic treatment, were destroyed with a thermal processing in 55oC for 30 minutes. Results indicated that TITANIUM DIOXIDE addition (0.03-0.05%) had no effect on germicidal potency of ULTRASOUND WAVES (P>0.05).Conclusion: Finally, it was found that power ultrasonic waves in combination of Heat treatment can be used as an effective process for decontamination of Liquid KASHK.

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APA: Copy

BABAII, F., HESARI, J., FARAJNIA, S., RAFAT, S.A., & FATHI ACHACHILOYI, B.. (2015). EFFECT OF ULTRASOUND WAVES AND TITANIUM DIOXIDE ONSTAPHYLOCOCCUS AUREUSAND ESCHERICHIA COLI IN LIQUID KASHK. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 7(2), 1-16. SID. https://sid.ir/paper/240175/en

Vancouver: Copy

BABAII F., HESARI J., FARAJNIA S., RAFAT S.A., FATHI ACHACHILOYI B.. EFFECT OF ULTRASOUND WAVES AND TITANIUM DIOXIDE ONSTAPHYLOCOCCUS AUREUSAND ESCHERICHIA COLI IN LIQUID KASHK. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2015;7(2):1-16. Available from: https://sid.ir/paper/240175/en

IEEE: Copy

F. BABAII, J. HESARI, S. FARAJNIA, S.A. RAFAT, and B. FATHI ACHACHILOYI, “EFFECT OF ULTRASOUND WAVES AND TITANIUM DIOXIDE ONSTAPHYLOCOCCUS AUREUSAND ESCHERICHIA COLI IN LIQUID KASHK,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 7, no. 2, pp. 1–16, 2015, [Online]. Available: https://sid.ir/paper/240175/en

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