Antibacterial Effects of Thermosonication Technology on Salmonella typhimurium Strains Identified from Swine Food Chain: An In Vitro Study

strains were lethally damaged at the wall level, confirming the ultrasound bactericidal effect on loads. The present in vitro scientific investigation demonstrates the practical bactericidal effects of thermosonication, highlighting promising applications at the industry level for food microbial stabilization and shelf-life prolongation.