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Network Biology, 2021, 11(4): 315-333
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Article

Ultrasonic in food microbiology: Application and future trends

Kartikey Chaturvedi1, Smriti Chaturvedi1,2, Siddhartha Singha3, Kalyan Das1
1Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
2Institute of Chemical Technology, Maharashtra 400019, India
3Indian Institute of Technology, Center for Rural Technology, Assam 781039, India

Received 15 June 2021;Accepted 25 July 2021;Published 1 December 2021
IAEES

Abstract
Ultrasonic is one of the promising technological innovation to modify structure, inactivate enzymes and/or neutralize microorganisms in food products for enhancement of their quality and safety. Apart from pasteurization, sanitation, disinfection and cleaning procedures, in the area of food microbiology, ultrasound can facilitate recovery of microorganisms and their identification through cell lysis or detachment of microbe from food surface. Hence, study of effect of sound waves on microbial cells in suspended condition and food matrices has opened a new horizon of its application in the area of food microbiology. Use of ultrasound in microbial analysis is already in practice and expanding, but the physics of interaction of acoustic waves with microbial cells in presence of actual food matrices need further attention. Ultrasonic reactor (UR) design needs interdisciplinary approach to further exploit the promise of ultra sound in food microbiology. Substantial demand in recent years for bench-top ultrasound reactors for cleaning of food contact surfaces in common households has increased. This review deals with the state of art of the ultrasound technology, process development, and further scope of the technology specific for its applications in cleaning and sanitization, microbial inactivation and in microbiological analysis in food processing industries.

Keywords acoustic wave;cell lysis;cell separation;microbial analysis;sanitization.


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