Irem Soyler
About
My research project
Microbial responses to high frequency ultrasound in food relevant systemsMy PhD project investigates the antimicrobial mechanisms and potential unintended consequences of high frequency ultrasound as a non thermal food preservation technology. While ultrasound is increasingly promoted as a sustainable alternative to conventional thermal treatments, its ability to induce sublethal stress responses in bacteria remains poorly understood. This project aims to characterise how ultrasound mediated physical and chemical effects influence bacterial inactivation, stress adaptation, and regrowth behaviour in food relevant microorganisms. The work focuses primarily on Escherichia coli and Listeria monocytogenes, including wild type and stress response mutant strains, to elucidate the role of oxidative stress, heat generation, and mechanical disruption during ultrasonic exposure.
In addition, the project explores combination treatments with natural antimicrobials such as green tea extract and epigallocatechin gallate to evaluate synergistic or protective effects under ultrasonic conditions. By integrating engineering characterisation with microbiological and mechanistic analyses, this research provides critical insight into whether ultrasound promotes safe microbial inactivation or inadvertently enhances bacterial stress tolerance. The findings aim to inform the responsible application of ultrasound in food processing and contribute to evidence based non thermal preservation strategies.
Supervisors
My PhD project investigates the antimicrobial mechanisms and potential unintended consequences of high frequency ultrasound as a non thermal food preservation technology. While ultrasound is increasingly promoted as a sustainable alternative to conventional thermal treatments, its ability to induce sublethal stress responses in bacteria remains poorly understood. This project aims to characterise how ultrasound mediated physical and chemical effects influence bacterial inactivation, stress adaptation, and regrowth behaviour in food relevant microorganisms. The work focuses primarily on Escherichia coli and Listeria monocytogenes, including wild type and stress response mutant strains, to elucidate the role of oxidative stress, heat generation, and mechanical disruption during ultrasonic exposure.
In addition, the project explores combination treatments with natural antimicrobials such as green tea extract and epigallocatechin gallate to evaluate synergistic or protective effects under ultrasonic conditions. By integrating engineering characterisation with microbiological and mechanistic analyses, this research provides critical insight into whether ultrasound promotes safe microbial inactivation or inadvertently enhances bacterial stress tolerance. The findings aim to inform the responsible application of ultrasound in food processing and contribute to evidence based non thermal preservation strategies.