{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,5]],"date-time":"2026-03-05T10:15:37Z","timestamp":1772705737489,"version":"3.50.1"},"reference-count":34,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2022,12,16]],"date-time":"2022-12-16T00:00:00Z","timestamp":1671148800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Doctoral School of Food Science","award":["EFOP-3.6.3-VEKOP-16-2017-00005"],"award-info":[{"award-number":["EFOP-3.6.3-VEKOP-16-2017-00005"]}]},{"name":"European Union","award":["EFOP-3.6.3-VEKOP-16-2017-00005"],"award-info":[{"award-number":["EFOP-3.6.3-VEKOP-16-2017-00005"]}]},{"DOI":"10.13039\/501100004895","name":"European Social Fund","doi-asserted-by":"publisher","award":["EFOP-3.6.3-VEKOP-16-2017-00005"],"award-info":[{"award-number":["EFOP-3.6.3-VEKOP-16-2017-00005"]}],"id":[{"id":"10.13039\/501100004895","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>In this study, sonication with mild heat treatment was used to reduce the E. coli count in inoculated liquid whole egg, egg yolk and albumen. Ultrasonic equipment (20\/40 kHz, 180\/300 W) has been used for 30\/60 min with a 55 \u00b0C water bath. The combination of sonication and low-heat treatment was able to reduce the concentration of E. coli from 5-log CFU \u00d7 mL\u22121 below 10 CFU \u00d7 mL\u22121 at 300 W, 40 kHz and 60 min of sonication in liquid egg products. The 60 min treatment was able to reduce the E. coli concentration below 10 CFU \u00d7 mL\u22121 in the case of egg yolk regardless of the applied frequency, absorbed power or applied energy dose. The 30 min treatment of sonication and heating was able to reduce significantly the number of E. coli in the egg products, as well. Our results showed that sonication with mild heat treatment can be a useful technique to decrease the number of microorganisms in liquid egg products to a very low level. Near-infrared spectroscopy was used to investigate structural changes in the samples, induced by the combined treatment. Principal component analysis showed that this method can alter the C-H, C-N, -OH and -NH bonds in these egg products.<\/jats:p>","DOI":"10.3390\/s22249941","type":"journal-article","created":{"date-parts":[[2022,12,19]],"date-time":"2022-12-19T09:31:01Z","timestamp":1671442261000},"page":"9941","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Combined Effect of Ultrasound and Low-Heat Treatments on E. coli in Liquid Egg Products and Analysis of the Inducted Structural Alterations by NIR Spectroscopy"],"prefix":"10.3390","volume":"22","author":[{"given":"D\u00e1vid","family":"Nagy","sequence":"first","affiliation":[{"name":"Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Soml\u00f3i \u00fat 14\u201316, H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6177-7364","authenticated-orcid":false,"given":"L\u00e1szl\u00f3","family":"Baranyai","sequence":"additional","affiliation":[{"name":"Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Soml\u00f3i \u00fat 14\u201316, H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5975-9906","authenticated-orcid":false,"given":"Lien Le Phuong","family":"Nguyen","sequence":"additional","affiliation":[{"name":"Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, M\u00e9nesi \u00fat 43\u201345, H-1118 Budapest, Hungary"},{"name":"Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City 700000, Vietnam"}]},{"given":"Andrea","family":"Taczman Br\u00fcckner","sequence":"additional","affiliation":[{"name":"Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Soml\u00f3i \u00fat 14\u201316, H-1118 Budapest, Hungary"}]},{"given":"Tam\u00e1s","family":"Zsom","sequence":"additional","affiliation":[{"name":"Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, M\u00e9nesi \u00fat 43\u201345, H-1118 Budapest, Hungary"}]},{"given":"Csaba","family":"N\u00e9meth","sequence":"additional","affiliation":[{"name":"Capriovus Kft., H-2317 Szigetcs\u00e9p, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5445-3377","authenticated-orcid":false,"given":"J\u00f3zsef","family":"Felf\u00f6ldi","sequence":"additional","affiliation":[{"name":"Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Soml\u00f3i \u00fat 14\u201316, H-1118 Budapest, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7048-9767","authenticated-orcid":false,"given":"Vikt\u00f3ria","family":"Zsom-Muha","sequence":"additional","affiliation":[{"name":"Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Soml\u00f3i \u00fat 14\u201316, H-1118 Budapest, Hungary"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"105293","DOI":"10.1016\/j.ultsonch.2020.105293","article-title":"Advances in application of ultrasound in food processing: A review","volume":"70","author":"Bhargava","year":"2021","journal-title":"Ultrason. 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