This study reports the design, preparation, testing and surface characterization of uniform films deposited by sputtering Ag and Ta on non-heat resistant polyester to evaluate the Escherichia coli inactivation by TaON, TaN/Ag, Ag and TaON/Ag polyester. Co-sputtering for 120 s Ta and Ag in the presence of N₂ and O₂ led to the faster E. coli inactivation by a TaON/Ag sample within ∼40 min under v...

The effect of trans-cinnamaldehyde (TC) on the inactivation of Escherichia coli O157:H7 in undercooked ground beef patties was investigated. A five-strain mixture of E. coli O157:H7 was inoculated into ground beef (7.0log CFU/g), followed by addition of TC (0, 0.15, and 0.3%). The meat was formed into patties and stored at 4 degrees C for 5 days or at -18 degrees C for 7 days. The patties were ...

Atmospheric-pressure plasma and TiO2 photocatalysis have been widely investigated separately for the management and reduction of microorganisms in aqueous solutions. In this paper, the two methods were combined in order to achieve a more profound understanding of their interactions in disinfection of water contaminated by Escherichia coli. Under water discharges carried out by microplasma jet a...

The purpose of this study was to measure the chlorine and monochloramine inactivation kinetics of Nitrosomonas europaea at 21 degrees C in the presence and absence of particles. The inactivation kinetics rates were compared with those obtained with Escherichia coli O157:H7. The results show that, in pure water, the use of free chlorine produced 4 log10 of N. europaea inactivation at a CT value ...

This study tested the hypothesis that sensitivity of Escherichia coli to lactic acid at concentrations relevant for fermented sausages (pH 4.6, 150 mM lactic acid, aw = 0.92, temperature = 20 or 27°C) increases with increasing growth rate. For E. coli strain 683 cultured in TSB in chemostat or batch, subsequent inactivation rates when exposed to lactic acid stress increased with increasing grow...

In this study Response Surface Methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, pH, total soluble solid, turbidity) and the inactivation of Escherichia coli bacteria in carrot juice. Independent variables in this study were temperature (25-50°C), time (20-40 min) and frequency (0-130 kHz). In this study the...

The microbiological contamination of water is responsible for millions of deaths in the world annually, until now the disinfection of water has been based on the chlorination; however there is a growing concern for the formation of trihalomethanes, for this reason it was evaluated the inactivation of total coliforms and Escherichia coli (E. coli) by using the advanced oxidation process known as...

Electrical heating has been proposed as a potential method for pathogen inactivation in human waste sludge, especially in decentralized wastewater treatment systems. In this study, we investigated the heat production and E. coli inactivation in wastewater sludge using electrical thermal treatment. Various concentrations of NaCl and NH4Cl were tested as electrolyte to enhance conductivity in slu...

In this study Response Surface Methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, pH, total soluble solid, turbidity) and the inactivation of Escherichia coli bacteria in carrot juice. Independent variables in this study were temperature (25-50°C), time (20-40 min) and frequency (0-130 kHz). In this study the...

Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties using trans-cinnamaldehyde Trans-cinnamaldehyde (TC) is an active antimicrobial substance extracted from the spice cinnamon which offers meat processors a labelfriendly, non-artificial sanitising agent. The effectiveness of TC in the inactivation of the foodborne pathogen Escherichia coli 0157:H7 in undercooked...