{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T03:09:09Z","timestamp":1789441749735,"version":"build-2803163510"},"reference-count":50,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2018,5,22]],"date-time":"2018-05-22T00:00:00Z","timestamp":1526947200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"American Egg Board"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2018,6]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    High intensity ultrasound (HIU) continues to be researched as a nonthermal inactivation technology of appeal to food manufacturers. The advantages of HIU include maintenance of product quality, freshness, product homogenization, along with simultaneous inactivation of pathogens. Besides, it is simple, relatively inexpensive, and easily adaptable to most processing environments. This study investigated the effect of HIU for\n                    <jats:italic>Salmonella<\/jats:italic>\n                    Enteritidis inactivation in culture and liquid whole eggs (LWEs) to decrease egg\u2010associated outbreaks. Overnight\n                    <jats:italic>S<\/jats:italic>\n                    . Enteritidis cultures and spiked LWE (both at 8 log CFU\/mL) were treated with 20\u2010kHz HIU for 0, 1, 5, 10, and 30\u00a0min (\n                    <jats:italic>n<\/jats:italic>\n                    \u00a0=\u00a06) in a temperature\u2010controlled system, not to exceed 20 \u00b0C, and replicated thrice. At each time point, samples were enumerated on XLT4 agar and morphologically analyzed using scanning electron microscopy, with measurements of color and rheological properties. Our results revealed significant reduction of healthy\n                    <jats:italic>S<\/jats:italic>\n                    . Enteritidis cells up to 3.6\u00a0log CFU\/mL and 2.3\u00a0log CFU\/25\u00a0mL after HIU treatment of merely 10\u00a0min of overnight culture and 30\u00a0min in LWE, respectively (\n                    <jats:italic>P &lt;<\/jats:italic>\n                    0.05). After 5 and 10\u2010min HIU treatment, significant reduction of 1.4\u2010log CFU\/25\u00a0mL healthy\n                    <jats:italic>S<\/jats:italic>\n                    . Enteritidis in LWE was obtained (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&lt;\u00a00.05). Even at 1\u2010min exposure time, HIU showed significant 1.9 log CFU\/mL reduction of cultures (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&lt;\u00a00.05); however, no log\u2010reduction was observed in LWE after 1 min. Scanning electron micrographs showed increased cell structural damage using longer HIU exposure. For product color changes, lower redness and yellowness of LWE were observed visually and instrumentally after 5\u2010min HIU treatment (\n                    <jats:italic>P<\/jats:italic>\n                    \u00a0&lt;\u00a00.05). The rheological properties of LWE measured at 0 to 200\u00a0s\n                    <jats:sup>\u22121<\/jats:sup>\n                    shear rate, showed that shear stress of HIU\u2010treated LWEs decreased after 5\u2010min HIU exposure, but increased after 30\u2010min treatment. This study demonstrated that HIU shows promise for rapid\n                    <jats:italic>Salmonella<\/jats:italic>\n                    control in LWE and other liquid foods, as an alternative inactivation method for use in hurdle approaches.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.14185","type":"journal-article","created":{"date-parts":[[2018,5,22]],"date-time":"2018-05-22T09:56:27Z","timestamp":1526982987000},"page":"1733-1739","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":33,"title":["High Intensity Ultrasound for\n                    <i>Salmonella<\/i>\n                    Enteritidis Inactivation in Culture and Liquid Whole Eggs"],"prefix":"10.1111","volume":"83","author":[{"given":"Chayapa","family":"Techathuvanan","sequence":"first","affiliation":[{"name":"the Dept. of Food Science The Univ. of Tennessee  2600 River Drive Knoxville TN 37996\u20104591 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7388-4674","authenticated-orcid":false,"given":"Doris Helen","family":"D'Souza","sequence":"additional","affiliation":[{"name":"One Ocean Spray Drive Lakeville\u2010Middleboro  MA 02349 U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2018,5,22]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0023-6438(03)00050-1"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2007.07.008"},{"key":"e_1_2_7_4_1","volume-title":"Preservation of foods with pulsed electric fields","author":"Barbosa\u2010C\u00e1novas G. 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