Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores

Ultrasound technology is an emerging food processing that helps processing/preservation shifting away from conventional thermal technologies due to their detrimental effects on quality, composition, and sensory attributes. This review highlights the applications of ultrasound in processing, its prospects for eliminating microbial spores, important agents spoilage foodborne intoxication/infection. (sound waves between 20–100 kHz 2–10 MHz), when applied foods, inhibits proliferation micro-organisms, extends shelf-life, sustain quality/sensory The generated sound induce intermolecular forces within medium cells, leading cell wall rupture lysis, consequently inactivation. It has found application various items, including beef muscles, juices, oils, etc. mode or bacterial spores’ inactivation includes membrane disruption, inhibiting enzymatic activities damaging DNA materials. As a tool spores commonly used combination with other treatments such as high temperature (thermosonication), pressure (manosonication), UV radiations. These combinations have been shown improve foods’ physicochemical attributes while increasing spore permeability sensitivity treatments, although through unclear mechanisms.