Researchers are evaluating the effectiveness of ultrasound for the inactivation of Salmonella in poultry processing chiller water. Experiments were conducted to determine disinfection trends based on ultrasound energy, volume, and exposure time. Results showed a correlation between an increase in energy, increase in exposure time, and decrease in volume that led to better disinfection of Salmonella-inoculated water. Researchers believe this correlation proves that ultrasound can be used to inhibit Salmonella growth. However, the amount of disinfection was not significant enough to be used as the only means of disinfection. In addition, ultrasound had antimicrobial effects when combined with chemicals. Overall, the ultrasound plus chemical disinfection system had better efficiency than the ultrasound or chemical system alone.
Project Contact: Aklilu Giorges