Publications by authors named "Daniele Di Clerico"
Among innovative food technologies, ultrasounds have demonstrated physical damages (provided by frequency and intensity factors) on bacterial structures while determining the microbiological stabilization of many foodstuffs. This study tested the efficacy of the thermosonication process on 16 strains belonging to the academic biobank (isolated from swine slaughterhouses). All strains were exposed to focused ultrasounds, generated by the Waveco system (Milan, Italy), with the following settings: 40 KHz coupled with 80 W at different 5 min intervals starting from 5 to 15 ones, and focusing on two different temperatures: 40 °C and 50 °C.
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- Consumers are seeking food products that remain "natural" and "fresh" throughout their shelf life, driving research into non-thermal technologies for food safety.
- One such method, thermosonication using low-frequency ultrasound, effectively reduces bacterial loads, with specific focus on optimizing temperature and treatment time.
- Results show that treatment at 50°C for 15 minutes was the most effective, but strain variability highlighted the need for tailored applications in the food industry to ensure safety and quality.
The purpose of this work was to evaluate the effects of ultrasound (sonication) and their combination with temperature (thermosonication) on the inactivation of (LM) in smoked salmon. The trial was conducted on smoked salmon samples experimentally contaminated with a cocktail of 4 strains of (LM ATCC 19114, LM ATCC 15313, LM ATCC 19111 and LM ATCC 7644) at a final concentration of 8 log cfu/g and kept at 4°C until its use. Thermosonication treatments between 40°C and 50°C for 5, 10 and 15 minutes proved to be more effective without altering the sensory characteristics of the food.
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