Efeito do ultrassom e dióxido de cloro (ClO2) na redução de enterobactérias no tanque de resfriamento de carcaças de aves
Ultrasound has been evidence as an innovative technology capable of safely inhibiting and/or reducing the growth of microorganisms and when combined with chemical compounds, it reduces reduces the use of these. Thus, the aim of this study was to evaluate the application of ultrasound alone and/or in...
| Autor principal: | Rossi, Ana Paula |
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| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/26075 |
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| Resumo: |
Ultrasound has been evidence as an innovative technology capable of safely inhibiting and/or reducing the growth of microorganisms and when combined with chemical compounds, it reduces reduces the use of these. Thus, the aim of this study was to evaluate the application of ultrasound alone and/or in combination with chlorine dioxide (ClO2) in the reduction of Salmonella Typhimurium and Escherichia coli in poultry cooling water tanks. Initially, a Complete Factorial Planning (PFC) 23 was carried out with 3 central points, with independent variables: ultrasound frequency amplitude (x1: 40 to 100%), sonication time (x2: 5 to 15 min) and concentration of ClO2 (x3: 1 to 9 ppm) and the response variable expressed in log10 CFU/g for Salmonella Typhimurium in distilled water. In the sequence, two PFC 22 with 3 central points were used to evaluate the effect of the independent variables sonication time (x1: 1 to 9 min) and ClO2 concentration (x2: 1 to 17 ppm) in the inhibition of Salmonella Typhimurium and Escherichia coli in distilled water, having fixed the frequency of 40 kHz; the power of 330 W at 25 ºC. Under the conditions that PFC 23 was performed, there was no reduction in Salmonella Typhimurium. In contrast, in PFC 22 , for both microorganisms, the increase in x2 (ClO2 concentration) contributed to the inactivation of the microorganisms, while an increase in x1 (sonication time) had a greater effect only in the inactivation of Escherichia coli. Thus, for the model validation, the lowest level of x1 and the highest level of x2 was used in water samples from the cooling tank of poultry carcasses at 25, 16 and 4 ºC. Reducing Salmonella Typhimurium and Escherichia coli count was 49% and 31%, respectively, at 25 ºC, when compared to the experimental control condition (without ultrasound and ClO2). In addition, at the temperatures used for water in the prechillling (16 ºC) and chilling (4 ºC) of poultry carcasses, the combination of ultrasound and ClO2 promoted a reduction of up to 100% in the count of Salmonella Typhimurium. |
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