Synergist effect of thermosonication and NaCl on inactivation of Staphylococcus aureus and Shigella flexneri in lettuce: The effect of acoustic field and reaction kinetics

The study aimed to investigate the effect of thermosonication (TS; 37 KHz, 300 W; 30, 40, 50, and 60 °C for 10 min) and NaCl (12 % w/v) on the inactivation of Staphylococcus aureus and Shigella flexneri in lettuce, as well as to examine the kinetics of inactivation and the thermodynamic behaviors of...

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Bibliographic Details
Main Authors: Reza Roohi, Seyed Mohammad Bagher Hashemi, Mohammad Reza Zarrinpour Balaei
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Ultrasonics Sonochemistry
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724004103
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