National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This work is an attempt to study the mechanism of microbial inactivation by ultrasound technology. Water used in food processing has been recently recognized as a vector for the transmitting pathogenic Escherichia coli which is a non-spore forming, gram-negative bacterium that has been implicated as the causative agent in numerous foodborne outbreaks of contaminated, non-pasteurized fruit juices. Hence, it is important to study the inactivation mechanism of any novel processes before stepping into the market. E. coli inoculated distilled water sample is subjected to ultrasound treatment at 20 KHz frequency with single amplitude of 60 µm for 15 minutes. TEM images obtained before and after sonicated samples is an evident to understand the lethality of E. coli bacterium by cavitation effect of ultrasound.
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