Efficacy and antibacterial mechanism of high-frequency ultrasound combined with sodium hypochlorite against E. coli O157:H7

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL Journal of Food Process Engineering Pub Date : 2024-09-03 DOI:10.1111/jfpe.14735
Yinhui Li, Ruiling Lv, Jianwei Zhou, Wenjun Wang, Donghong Liu
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Abstract

This study investigated the synergistic effects and mechanism of high-frequency ultrasound (HFUS) combined with sodium hypochlorite (NaClO) against Escherichia coli O157:H7 (E. coli). The bactericidal effect of HFUS alone against E. coli was limited (reduced 0.14–0.30 log CFU/mL), while that of NaClO (3 mg/L) was relatively better (reduced 1.10–2.02 log CFU/mL). When combining HFUS and NaClO, the decontamination of E. coli increased as decreasing ultrasonic frequency and increasing ultrasonic power at the range of 2.16–5.76 log CFU/mL, which achieved an additional maximum 3.58 log CFU/mL-reduction (581 kHz, 167 W, 18 min) comparing to the total reduction of sole NaClO and HFUS treatments. The remarkable cell membrane damages caused by HFUS during the combined treatment were confirmed by membranal integrity, membranal permeability, and ultrastructural morphology analyses. Incredibly, as one of membrane damages, pores observed on the cell membrane could provide new channels for hypochlorous acid and hydrogen peroxide induced by HFUS to enter E. coli cells. Furthermore, those chemical substances significantly increased the reactive oxygen species (ROS) levels at a lower ultrasonic frequency and higher power, which were part of the reason for subsequent DNA damage in addition to the mechanical effects of HFUS. These results may broaden the application of high-frequency ultrasound in food sterilization.

Practical applications

There is an increasing trend toward food sterilization that prefers non-thermal processing. E. coli is a typical pathogen associated with foodborne disease outbreaks and has one of the broadest disease spectra. Ultrasound is a promising non-thermal technology due to its gentle action, simple operation, and environmental friendliness. This study combined ultrasound with sodium hypochlorite against E. coli, which obtained a remarkable synergistic bactericidal effect, making potential applications in the future food industry.

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高频超声波结合次氯酸钠对大肠杆菌 O157:H7 的疗效和抗菌机制
本研究探讨了高频超声(HFUS)与次氯酸钠(NaClO)对大肠杆菌 O157:H7(E. coli)的协同作用及其机制。单独使用 HFUS 对大肠杆菌的杀菌效果有限(减少 0.14-0.30 log CFU/mL),而 NaClO(3 mg/L)的杀菌效果相对较好(减少 1.10-2.02 log CFU/mL)。当结合使用 HFUS 和 NaClO 时,在 2.16-5.76 log CFU/mL 的范围内,随着超声波频率的降低和超声波功率的增加,大肠杆菌的去污能力也随之增加,与单用 NaClO 和 HFUS 处理的总减少量相比,HFUS 的最大减少量为 3.58 log CFU/mL(581 kHz,167 W,18 min)。膜完整性、膜通透性和超微结构形态分析证实了 HFUS 在联合处理过程中对细胞膜造成的明显损伤。令人难以置信的是,作为膜损伤之一,在细胞膜上观察到的孔隙可为 HFUS 诱导的次氯酸和过氧化氢进入大肠杆菌细胞提供新的通道。此外,在较低的超声频率和较高的功率下,这些化学物质会明显增加活性氧(ROS)的水平,而活性氧是造成后续 DNA 损伤的部分原因,此外还有 HFUS 的机械效应。这些结果可能会扩大高频超声在食品杀菌中的应用。 实际应用 食品杀菌越来越倾向于非热处理。大肠杆菌是与食源性疾病暴发有关的典型病原体,也是发病范围最广的病原体之一。超声波作用温和、操作简单、环保,是一种很有前景的非热处理技术。这项研究将超声波与次氯酸钠结合起来对付大肠杆菌,取得了显著的协同杀菌效果,有望在未来的食品工业中得到应用。
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来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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