Lactic acid, psychrophilic, and mesophilic bacteria, Escherichia coli, Salmonella spp. and Staphylococcus aureus were enumerated on chicken breasts after treatment with different high intensity ultrasound (frequency 40 kHz, intensity 9.6 W/cm-2) application times (0, 30, and 50 min) and packaging atmospheres (aerobic and vacuum) after a 7-day storage. The experiment was performed in commercial 7-week-old chicken breasts. Counts were performed prior to and immediately after ultrasonication, and on the 7th day of chill-storage. After sonication and storage, mesophiles, psychrophiles, LAB and S. aureus increased statistically. Psychrophiles decreased significantly under anaerobic packaging. There were no differences among ultrasonication times in terms of mesophiles, psychrophiles, LAB, E. coli and Salmonella spp. S. aureus numbers had a significant reduction after 50 min sonication. Under these experimental conditions, high-intensity ultrasound for 50 min is a control method of S. aureus and the anaerobic packaging reduces numbers of psychrophiles in chicken breast. The effect of ultrasound is only significant after the storage time.

中文翻译：

---

高强度超声处理家禽胸肉的微生物特性

乳酸、嗜冷和嗜温细菌、大肠杆菌、沙门氏菌属。在用不同的高强度超声（频率 40 kHz，强度 9.6 W/cm-2）应用时间（0、30 和 50 分钟）和包装气氛（有氧和真空）处理 7 - 天存储。该实验是在商业化的 7 周龄鸡胸肉中进行的。在超声处理之前和之后立即进行计数，并在冷藏的第 7 天进行计数。超声处理和储存后，嗜温菌、嗜冷菌、LAB 和金黄色葡萄球菌在统计上有所增加。在厌氧包装下嗜冷菌显着减少。就嗜温菌、嗜冷菌、LAB、大肠杆菌和沙门氏菌而言，超声波处理时间之间没有差异。S。50 分钟超声处理后金黄色葡萄球菌数量显着减少。在这些实验条件下，50 分钟的高强度超声是金黄色葡萄球菌的控制方法，厌氧包装减少了鸡胸肉中的嗜冷菌数量。超声波的影响仅在储存时间之后才显着。