Inactivation of Bacillus cereus from pork by thermal, non-thermal and single-frequency/multi-frequency thermosonication: Modelling and effects on physicochemical properties.

摘要

B cereus was extracted from pork meat and detected using conventional polymerase chain reaction, (PCR). The spores were infected in the pork and the inactivation behavior was scrutinize by thermal (80 degrees C and 90 degrees C), sole ultrasonication, US (20 kHz) and thermosonication (TS), at single frequency TSsf (20 kHz, 70 degrees C) and multi-frequency TSmf (20/40/60 kHz, 70 degrees C) using a maximum power of 300 W over a period of 25 min. The most convenient and time-saving treatment method of the infected pork were investigated. TSmf proved to be favorable treatment method as it gave a 4.16 log CFU/ml spore reduction within 5 min. The various treatments were modelled to predict the best fit for the study. Weibull model gave the best fitness and the various parameters showed the effectiveness of the treatments as follows: thermal (80 degrees C) < thermal (90 degrees C) < US (20 kHz) < TSsf (20 kHz, 70 degrees C) < TSmf (20/40/60 kHz, 70 degrees C) for the deactivation of B. cereus spores in pork. Finally, US and TSmf methods enhanced the physicochemical properties (pH, texture and color) of pork.