We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effect of Sonication Associated with Pasteurization on the Inactivation of Methicillin-Resistant Staphylococcus aureus in Milk Cream.
- Authors
Nascimento, Joselene Conceição Nunes; Salgado, Madian Johel Galo; Gutierrez Alzate, Katherine; de Alencar, Joseane Cardoso Gomes; Rosario, Iuri Lima dos Santos; da Silva, José Givanildo; Paulino, Bruno Nicolau; da Costa, Marion Pereira
- Abstract
Methicillin-resistant Staphylococcus aureus (MRSA) poses a significant challenge to the dairy industry, necessitating robust strategies to ensure food safety. This study focuses on the efficacy of thermosonication, a novel technology combining ultrasound and heat, in reducing MRSA in milk cream. Comparative analysis is conducted with conventional pasteurization, the industry standard. Results indicate that thermosonication effectively reduces MRSA counts by up to 4.72 log CFU/mL, akin to pasteurization's reduction of 4.82 log CFU/mL. This finding highlights the potential of thermosonication as a rapid, energy-efficient alternative to pasteurization in the dairy industry, significantly reducing processing time while maintaining microbial safety. Further exploration and optimization of these techniques promise enhanced food safety and quality control in dairy products, addressing the growing concern of antibiotic-resistant strains like MRSA. This research lays a foundation for innovative approaches and underscores the significance of quantitative data in food safety research.
- Subjects
FOOD pasteurization; METHICILLIN-resistant staphylococcus aureus; SONICATION; FOOD safety; FOOD quality; DAIRY cream
- Publication
Applied Sciences (2076-3417), 2023, Vol 13, Issue 22, p12093
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app132212093