Abstract: Ultrasonic-assisted thermal treatment, as a mild and effective emerging sterilization technology, has been successfully used to control the microbial safety of various foods. In particular, it has broad application prospects in the field of dairy processing. Ultrasonic provides a unique strategy to dynamically inactivate bacteria, which plays a significant positive role in alleviating the pressure on the dairy supply chain and reducing the economic loss caused by dairy spoilage. This article reviews the research progress that has been made in the past decade on the mechanism behind the ultrasonic-assisted thermal sterilization of Bacillus subtilis in terms of the cavitation effect of ultrasonic, damage to the cell wall and membrane, generation of free radicals and antibacterial substances, and damage to cell metabolism-related enzymes. A new sterilization method for controlling the number of bacteria contaminating dairy products is proposed in this paper, aiming to provide a reference for better research and application of this technology for controlling the contamination of heat-resistant Bacillus during the storage and processing of dairy products, reducing the risk of dairy quality deterioration caused by the residue of heat-resistant Bacillus, and ensuring the quality and safety of dairy products during its shelf life.

Key words: ultrasonic-assisted thermal treatment; emerging technologies; Bacillus subtilis; antibacterial mechanism; food safety