Zeitschrift für Lebensmittel : Mikrobiologie, Sicherheit und Hygiene
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Mikrobielle Inaktivierung in Lebensmitteln durch Ultraschall

Zhao Chen*

Alternatives to heat treatments for food sanitization are gaining significance due to the increased consumer demand for novel methods that have less deleterious effects on food quality. Ultrasound is an emerging and promising food processing technology to replace conventional methods. Ultrasound has a strong antimicrobial capacity against a spectrum of microorganisms and has been considered as a potential food sanitization approach. There is a wide scope for further research into the use of ultrasound in food processing from both an academic and industrial perspective.