# Pasteurization of Foods with Ultrasound: The Present and the Future
## 3 Microbial Inactivation
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Product** & **Microorganism** & **Processing** & **Log** & **Reference** \\  & & **Conditions** & **Reduction** & **Reference** \\ \hline Hog plum juice & Aerobic microorganisms and yeast & 40 kHz, 400 W, 60 \({}^{\circ}\)C, 30 min & \(>\)5 and \(>\)4, respectively & [46] \\ Spinach juice & Aerobic microorganisms and yeast & 30 kHz, 600 W, 60 \({}^{\circ}\)C, 20 min & \(>\)4 and \(>\)3, respectively & [47] \\ Tomato-based beverage & Aerobic microorganisms and yeast & 37 kHz, 240 V, 15 min & \(\sim\)1 for each kind of microorganism & [48] \\  & and molds & & & microorganism \\ \hline PLANT-BASED MILK & Aerobic microorganisms and yeast and molds & 40 kHz, 600 W, 60 \({}^{\circ}\)C, 40 min & \(>\)5 and \(>\)4, respectively & [49] \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\  & & & & \\ \hline DAIRY AND POULTRY & & & & \\ \hline Butter & Aerobic microorganisms, yeast and & 20 kHz, 200 W, 40.76 W/cm\({}^{2}\), & \(>\)6, \(>\)2, \(>\)1, & \\  & molds, and _B. cereus_ & 85 \({}^{\circ}\)C, 15 min & & respectively & [51] \\  & & 19 kHz, 400 W, & 3 kJ/cm\({}^{3}\) & \(>\)3.5 & [52] \\  & & 968 W/cm\({}^{2}\), 35 \({}^{\circ}\)C, 20 min (with & 4.2 and 3.3, & \\  & & or without lysozyme) & & respectively & [53] \\  & & & & \\  & & & 210 W, 20 kHz, 24 \({}^{\circ}\)C, 10 min & \(>\) 4 for both & [54] \\  & & Aerobic microorganisms, coliforms, & 20 kHz, 90 \({}^{\circ}\)C (ending & \\  & & _lactobacillus_, yeast and molds & temperature), 10 min & \(>\)6, \(>\)6, \(>\)5, \(>\)4 & [55] \\ Goat whole milk & _Brucellia metiensens_, _S. Typhimurium, E. coli_, and _L. monocytogenes_ & 20 kHz, 90 \({}^{\circ}\)C (ending & \\  & & temperature), 10 min & \(>\)6 & [55] \\  & & _Anoxyhealths frauthermus_ and & 20 kHz, 5000 W, 10 min & \(\sim\)0.5 and \(\sim\)1.2, & [56] \\  & & _B. coagulans_ & & \\ Whole milk & Aerobic and psychotrophic & 24 kHz, 200 W, 15-25 \({}^{\circ}\)C, 16 min & \(\sim\)3 and \(\sim\)3.5, & \\  & & microorganisms & & respectively & [57] \\  & & Aerobic microorganisms and & 20 kHz, 1500 W, 45 \({}^{\circ}\)C, 15 min & \(\sim\)2 and \(\sim\)3.7, & [58] \\  & & enterobacteria & 6 min 9 s & 3.9 & [59] \\ Whole milk & Aerobic mesophilic heterotrophic & & & \\ \hline ALCOHOLIC BEVERAGES & & & & \\ \hline Beer & & 24 kHz, 161.6 W, 70 \({}^{\circ}\)C, 30 s, & 0.2 and 2.4, & \\ (0\% alcohol content) & _Saccharomyces cerevisiae_ & continuous and batch treatment & & \\  & Beer & _S. cerevisiae_ & 24 kHz, 161.6 W, 70 \({}^{\circ}\)C, 30 s & 1 and 2.7, & \\ (4.8\% alcohol treatment) & _S. cerevisiae_ & 24 kHz, 161.6 W, 70 \({}^{\circ}\)C, 30 s & respectively & [33] \\ \hline \hline \end{tabular}
\end{table} 
Table 1: \(Cont.\)In the inactivation of yeast and molds with ultrasound, aflat became an emerging research topic. Aflatoxins are some of the most toxic compounds for human beings. These toxins are produced by fungi, mainly _Aspergillus flavus_ and _A. parasitisus_. Although indirectly through feeding, the presence of aflatoxin M\({}_{1}\) (AFM\({}_{1}\)) has been reported worldwide in milk [58; 66; 67] and dairy products [68; 69]. If the cattle consume animal feed contaminated with mycotoxins, the milk will contain mycotoxins. AFM\({}_{1}\) is produced by the liver excretion of AFB\({}_{1}\) in milk. Aflatoxin B\({}_{1}\) (AFB\({}_{1}\)) has potent toxic, mutagenic, immunotoxic, teratogenic, and carcinogenic effects, affecting the liver and kidneys [69]. Thermal pasteurization can decrease the concentration of aflat in milk [69]. Other technologies have been tested recently as an alternative to reduce the levels of AFM\({}_{1}\) in milk, such as ultraviolet light, high voltage atmospheric cold plasma, and ultrasound [58; 66; 67]. Milk processed under pasteurization conditions using ultrasound (20 kHz, 95% of amplitude, 10 min) showed the lowest levels of AFM\({}_{1}\) after the first day of storage (0.15 pg AFM\({}_{1}\) E/mL), reducing the concentration considerably compared to untreated milk [67].