LAUSR

Abstract Background Pasteurization aims to achieve the reduction of vegetative microorganisms and resistant spores which are of risk to public health. Power ultrasound has been identified as a potential technology for non-thermal food pasteurization. It relies on the propagation of pressure waves (frequency ranging from 20 to 100 kHz) of high intensity sound/acoustic energy (10–1000 W/cm2) inside a liquid or semisolid food, causing inactivation of pathogenic and spoilage microorganisms. This technology can also be used in simultaneous combination with temperature >80 °C (thermosonication, TS) to inactivate microbial spores. Scope and approach The current knowledge on the effect of ultrasound alone (US), TS, and ultrasound followed by a thermal process (US→T) on different type of spores relevant for low- and high-acidic foods was reviewed, including the kinetic models describing their inactivation in specific foods. Key findings and conclusions US at room temperature (without heat) has no effect on microbial spores. In terms of microbial spore inactivation efficiency, TS was the best method, followed by US→T (non-simultaneous application) and finally heat treatment without US (T). TS employing temperatures between 90 °C and