Ultrasound as a preservation technique

Abstract The application of ultrasound offers a wide range of possibilities in food preservation, especially when it is used combined with heat or other preservation treatments (natural antimicrobials). In this chapter, some relevant studies dealing with the impact of the ultrasound alone and/or combined with other preservation techniques on microbial inactivation from different food groups (fruits and vegetables, milk and derived products as well as fish and meat) will be discussed. In addition, some findings regarding the effects of ultrasound on nutritional and physicochemical properties of the products will be also presented.