0.6–1.5 log10 CFU/g mL in general experimental conditions. Microbial reduction by ultrasound is very important from the stand point of green decontamination and the hurdle concept of inhibition and elimination methods for food ISRIB datasheet preservation technologies in fruits and vegetables. Additionally, from existing literature we concluded that

these results could be helpful for estimating the decontamination effect of ultrasound and the possible use of ultrasound technology in different processes instead of antimicrobial chemical agents in fruits and vegetable washing processes. Until today, the results obtained from different studies carried out using decontamination washing treatments combined with ultrasound applications are variable. Findings from different studies are also difficult to compare because they use different parameters such as ultrasound frequency, efficiency, acoustic energy density, time of treatment, temperature, water/sample ratios, agitation-washing protocol, species and strains of test organisms such as E. coli O157:H7, S. typhimurium, L. monocytogenes, and type of fruits and vegetables. There are a lot of parameters and factors which are not interpreted the same in all experimental conditions. Because of these differences, the harmonization of the results Screening Library clinical trial of

the ultrasound applications may be very difficult. As a result, finding the best conditions, doses, and combination of treatments for different hurdle decontamination technologies is a further challenge for the commercial adaptation of ultrasound. Future studies are needed to use ultrasound technology for decontamination purposes in the commercial food industry in place, for the purpose of scale up and optimization. These realistic studies are the only way to determine the best operating conditions. It was also shown that, ultrasound applied by itself and with the chemical agents chlorine, peroxyacetic acid, and acidic electrolyzed water showed no significant microbial reduction (approx. 1 log CFU/g) between the two processes. In light of this knowledge,

future research is necessary to determine the antimicrobial effects using ultrasound or chemicals in order to compare the results for decontamination washing processes Terminal deoxynucleotidyl transferase in the fruit and vegetable industries. “
“Many foods form ideal substrates for the growth of fungi, both yeasts and moulds, due to their carbohydrate, protein and vitamin content. If left untreated, fungal growth will result in spoilage, due to alterations in visual appearance, texture, taste, aroma, and the formation of fungal biomass and in some cases, a variety of mycotoxins. In order to prevent microbial spoilage, many foods are sterilised using heat, while others are treated with preservatives of proven safety of which the great majority are weak-acids. Soft drinks may contain limited concentrations of sorbic acid (2,4-hexadienoic acid) or benzoic acid (Anon.