ABSTRACT
The bactericidal effect of ultrasonic waves has long been
observed. In early years, the killing effect of ultrasound was
attributed to the compression that sound waves would gen-
erate in a liquid. The low-inactivation capacity of ultrasound
at that time was related to the low-acoustic energy density
used. Later, a few studies examined the use of ultrasound in
conjunctionwith other preservationmethods for the destruc-
tion of microorganisms. It has been found that the microbial
inactivation rate increases when ultrasound is combined
with heat, low pressure, ozone, and H2O2.
