Article Abstract:
A number of product and process parameters influencing the inactivation kinetics of Listeria innocua NCTC 11289 have been carefully studied using a pulsed electric field (PEF) unit with a continuous-treatment chamber and it appears that it may be possible to use PEF to produce safe food products. Inactivation of L. innocua achieved with PEF was considered vs the inactivation coming from heating at a similar temperature for a similar length of time. Nonpathogenic L. innocua was used in place of the pathogenic L. moncytogenes. Experiments were also carried out with some other microorganisms.
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Article Abstract:
The impact of high pressure on Lactobacillus plantarum growth at pH 5.0 and 7.0 was examined. The classical inactivation kinetics were compared with a number of events related to the acid-base physiology of the cell. Findings showed that cells grown at pH 5.0 were more resistant to pressures than cells grown in pH 7.0. After pressure treatment, adenosine triphosphatase (ATPase) activity decreased and acid efflux was impaired. No morphological changes of the membrane were observed although functions related to the membrane-bound ATPase activity were impaired.
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Article Abstract:
Pulsed electric fields appear to inactivate bacteria by permeabilizing the membrane. Growth phase and acidity also affect inactivation using pulsed electric fields. Pulsed electric fields may be useful in the food industry for preserving food.
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