Reducing Salmonella levels through ultrasonic energy
Using ultrasound may be useful for reducing Salmonella levels on poultry, a research project at the Georgia Tech Research Institute in Atlanta, Ga., has demonstrated.
Researchers at the Georgia Tech Research Institute, led by Dr. Aklilu Giorges, examined the effect of using ultrasonic energy in combination with commonly used antimicrobials on the inactivation of Salmonella in chiller water.
In experiments using intentionally contaminated water, simulated chiller water and actual chiller water, it was found in all cases that samples treated with ultrasound, combined with either different concentrations of chlorine or peracetic acid, exhibited better disinfection than samples treated with the chemicals alone.
This study, funded by the USPOULTRY and the USPOULTRY Foundation indicates that it may be feasible to use ultrasonic energy to enhance product safety.
A detailed summary of the project, entitled, Ultrasonics and Its Synergy for Poultry Water Disinfection, can be found here.
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