Low-frequency focused thermosonication for <i>Salmonella typhimurium</i> inactivation: an <i>in vitro</i> study

Customer requests are addressed to safe products that best express their characteristics of "naturalness" and "freshness" for the entire shelf life; therefore, scientific research has been exploring the use of "non-thermal technologies". Thermosonication using low-freq...

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Bibliographic Details

Published in:	Italian Journal of Food Safety
Main Authors:	Carlotta Lauteri, Luca Pennisi, Daniele Di Clerico, Viola Pennisi, Alberto Vergara
Format:	Article
Language:	English
Published:	PAGEPress Publications 2024-05-01
Subjects:	Salmonella typhimurium low frequency focused ultrasound thermosonication Salmonella inactivation in food matrix
Online Access:	https://www.pagepressjournals.org/ijfs/article/view/12217