TY - JOUR
T1 - The effect of non-thermal processing technologies on microbial inactivation
T2 - An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens
AU - Halpin, R. M.
AU - Duffy, L.
AU - Cregenzán-Alberti, O.
AU - Lyng, J. G.
AU - Noci, F.
PY - 2014/1
Y1 - 2014/1
N2 - In recent years, there has been an increased interest in food processing technologies that could lessen the thermal impact on food products. In the present study, thermosonication (TS) and pulsed electric fields (PEF), applied individually or in combination (TS/PEF), were investigated to determine their effects on inactivation and sub-lethal injury of Pseudomonas fluorescens and Escherichia coli. TS was applied at a low (L) and high (H) wave amplitude (18.6μm and 27.9μm, respectively), while PEF was applied at a low and high electrical field strength (29kVcm-1 and 32kVcm-1, respectively). In addition, the inhibitory effects of TS/PEF combined were assessed. For P.fluorescens, when applied individually, TS and PEF resulted in ≤9% and ≤47% inactivation, respectively, with 8% sub-lethal injury following PEF treatment. However, TS/PEF treatment caused ≤48% inactivation and ≤34% sub-lethal injury, respectively. For E.coli, TS caused ≤6% inactivation, and ≤2% sub-lethal injury, while PEF treatment alone caused inactivation and sub-lethal injury of 86% and 29%, respectively. TS/PEF caused a maximum of 66% inactivation, while sub-lethally injuring approximately 26% of the of E.coli population. The present study confirms the ability of TS and PEF to inactivate microorganisms, but shows that some bacteria were not killed, but sub-lethally injured.
AB - In recent years, there has been an increased interest in food processing technologies that could lessen the thermal impact on food products. In the present study, thermosonication (TS) and pulsed electric fields (PEF), applied individually or in combination (TS/PEF), were investigated to determine their effects on inactivation and sub-lethal injury of Pseudomonas fluorescens and Escherichia coli. TS was applied at a low (L) and high (H) wave amplitude (18.6μm and 27.9μm, respectively), while PEF was applied at a low and high electrical field strength (29kVcm-1 and 32kVcm-1, respectively). In addition, the inhibitory effects of TS/PEF combined were assessed. For P.fluorescens, when applied individually, TS and PEF resulted in ≤9% and ≤47% inactivation, respectively, with 8% sub-lethal injury following PEF treatment. However, TS/PEF treatment caused ≤48% inactivation and ≤34% sub-lethal injury, respectively. For E.coli, TS caused ≤6% inactivation, and ≤2% sub-lethal injury, while PEF treatment alone caused inactivation and sub-lethal injury of 86% and 29%, respectively. TS/PEF caused a maximum of 66% inactivation, while sub-lethally injuring approximately 26% of the of E.coli population. The present study confirms the ability of TS and PEF to inactivate microorganisms, but shows that some bacteria were not killed, but sub-lethally injured.
KW - Escherichia coli
KW - PEF
KW - Pseudomonas fluorescens
KW - Sub-lethal injury
KW - Thermosonication
UR - http://www.scopus.com/inward/record.url?scp=84893096736&partnerID=8YFLogxK
U2 - 10.1016/j.foodcont.2014.01.011
DO - 10.1016/j.foodcont.2014.01.011
M3 - Article
AN - SCOPUS:84893096736
SN - 0956-7135
VL - 41
SP - 106
EP - 115
JO - Food Control
JF - Food Control
IS - 1
ER -