Gomes, Nayara ResendeParreiras, Paola MachadoMenezes, Camila Carvalho deFalco, Thaís SilvaVieira, Michele CristinaPassos, Maria CristinaCunha, Luciana Rodrigues da2023-02-032023-02-032022GOMES, N. R. et al. Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity. Food Science and Technology, v. 42, artigo e40220, 2022. Disponível em: <https://www.scielo.br/j/cta/a/GXRry4wP8Gq3XRHYqx6ys4p/?lang=en>. Acesso em: 11 out. 2022.1678-457Xhttp://www.repositorio.ufop.br/jspui/handle/123456789/16108This study aimed to evaluate the application of thermosonication for the viability of Staphylococcus aureus and the antioxidant activity of HM. The US effect on the S. aureus was measured by counting viable cells in discarded HM immediately before and after different treatments varying time (1, 5 and 10 minutes) and temperature (20, 30, 40, 50 and 60 °C) through surface plating on standard agar. The antioxidant activity evaluation was carried out by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging method. With Regarding microbiological quality, it can be concluded that treatment with US at 60 °C for 10 minutes was the most effective in terms of reducing the viability of S. aureus, in addition to presenting a significant increase in the content of antioxidants when compared to raw and pasteurized milk samples.en-USabertoHuman milk bankFood microbiologyThermosonicationArtigo publicado em periodicoThis is an open access article distributed under the terms of the Creative Commons license. Fonte: o PDF do artigo.https://doi.org/10.1590/fst.40220