Abstract: Ultrasound sterilization is a potential nonthermal sterilization technique in food industry. Ultrasound can inactivate the food-born microorganisms in short time and with lower energy consumption, while has little damages on the color, odor and taste of foods. In this paper, the mechanism of ultrasound sterilization was discussed as well as the affecting factors. And the present progress of the use of ultrasound sterilization in food industry was reviewed.

Key words: nonthermal sterilization, ultrasound, cavitation