title: Effects of thermosonication on the fate of Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice.
abstract: In this study, the effects of thermosonication and thermal treatment on Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice were investigated at 50 and 60°C. Besides, nonlethal injury of Salm. Enteritidis after both treatments was also examined. The highest inactivation was attained with thermosonication at 60°C. The inactivation rate was different for both pathogens, and Salm. Enteritidis was found to be more sensitive to thermosonication than E. coli O157:H7. Salmonella Enteritidis was recovered in all treated samples, except those subjected to more than 5-min thermosonication at 60°C. It was found that the introduction of high-intensity ultrasound enhanced the inactivation of pathogens compared to thermal treatment alone. On the other hand, Salm. Enteritidis was detected in a number of samples following incubation in universal pre-enrichment broth, but no growth was detected after incubation in mango juice.
  
  
  CONCLUSIONS
  Fruit juices are commonly heat treated to inactivate micro-organisms and enzymes. However, excessive heat treatments may result in undesirable changes in juice quality. Treatment by power ultrasound, a nonthermal technology, may be an alternative processing technique to pasteurize fruit juices. This study highlights the effectiveness of thermosonication in inactivating Escherichia coli O157:H7 and Salmonella Enteritidis in mango juice.
authors.affiliation: Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang, Malaysia.
authors.forename: W-S
authors.initials: WS
authors.lastname: Kiang
authors.forename: R
authors.initials: R
authors.lastname: Bhat
authors.forename: A
authors.initials: A
authors.lastname: Rosma
authors.forename: L-H
authors.initials: LH
authors.lastname: Cheng
mesh_terms: D001628:Beverages / Q000382:microbiology*; D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000502:physiology*; D005638:Fruit; D006358:Hot Temperature; D006801:Humans; D031022:Mangifera; D050296:Microbial Viability; D012477:Salmonella enteritidis / Q000502:physiology*; D013010:Sonication; D013016:Sound