Inactivation of Salmonella enteritidis in Liquid Whole Egg using Combination Treatments of Pulsed Electric Field, High Pressure and Ultrasound

2006 ◽  
Vol 94 (3) ◽  
pp. 403-413 ◽  
Author(s):  
E. Huang ◽  
G.S. Mittal ◽  
M.W. Griffiths
Keyword(s):  
High Pressure ◽  
Electric Field ◽  
Salmonella Enteritidis ◽  
Pulsed Electric Field ◽  
Combination Treatments ◽  
Liquid Whole Egg ◽  
Whole Egg

PULSED ELECTRIC FIELD TREATMENT OF LIQUID WHOLE EGG INOCULATED WITH SALMONELLA ENTERITIDIS

2004 ◽  
Vol 24 (1) ◽  
pp. 71-85 ◽  
Author(s):  
N. HERMAWAN ◽  
G. AKDEMIR EVRENDILEK ◽  
W.R. DANTZER ◽  
Q.H. ZHANG ◽  
E.R. RICHTER
Keyword(s):  
Electric Field ◽  
Salmonella Enteritidis ◽  
Pulsed Electric Field ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
Pulsed Electric Field Treatment ◽  
Electric Field Treatment

Inactivation of Escherichia Coli 0157:H7 and Salmonella Enteritidis in Liquid Egg Using Continuous Pulsed Electric Field System

2006 ◽  
Vol 1 (5) ◽  
Author(s):  
Malek Amiali ◽  
Michael Ngadi ◽  
James P. Smith ◽  
Vijaya Raghavan
Keyword(s):  
Escherichia Coli ◽  
Electric Field ◽  
Field Intensity ◽  
Electric Field Intensity ◽  
Salmonella Enteritidis ◽  
Processing Temperature ◽  
Bacterial Inactivation ◽  
E Coli ◽  
Liquid Whole Egg ◽  
Whole Egg

This study sought to evaluate the effect of PEF parameters such as electric field intensity and number of pulses on the inactivation of Escherichia coli O157:H7 and Salmonella Enteritidis suspended in liquid whole egg. The medium was inoculated with 108 CFU ml-1 of E. coli O157:H7 or S. Enteritidis and was treated continuously at 10, 20 or 30°C using electric field intensity of either 20 or 30 kV cm-1. A biphasic instant reversal PEF waveform with up to 105 pulses of 2 µs in width was applied. Bacterial inactivation increased with increasing applied electric field intensity, number of pulses and processing temperature. Maximum reductions of 3.9 and 3.6 log cycles were obtained for E. coli O157:H7 and S. Enteritidis, respectively. The maximum input energies required to inactivate E. coli O157:H7 and S. Enteritidis were 538 and 914 J, respectively. The higher kinetic value was obtained for S. Enteritidis (0.043 µs-1) representing the more heat–PEF sensitive bacteria compared to E. coli O157:H7.

scholarly journals Non-Thermal Preservation of Fruit Juices

2008 ◽  
Author(s):  
V. M. (Bala) Balasubramaniam
Keyword(s):  
United States ◽  
High Pressure ◽  
Electric Field ◽  
Food Industry ◽  
Pulsed Electric Field ◽  
The United States ◽  
High Pressure Processing ◽  
Fruit Juices ◽  
Microbial Inactivation ◽  
Juice Processing

Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

scholarly journals Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1943
Author(s):  
Artur Wiktor ◽  
Aleš Landfeld ◽  
Aleksandra Matys ◽  
Pavla Novotná ◽  
Magdalena Dadan ◽  
...  
Keyword(s):  
High Pressure ◽  
Electric Field ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Reference Sample ◽  
Pulsed Electric Field ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Hygroscopic Properties

The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

Inactivation of Salmonella Serovars in Liquid Whole Egg by Heat following Irradiation Treatments†

2006 ◽  
Vol 69 (9) ◽  
pp. 2066-2074 ◽  
Author(s):  
IGNACIO ALVAREZ ◽  
BRENDAN A. NIEMIRA ◽  
XUETONG FAN ◽  
CHRISTOPHER H. SOMMERS
Keyword(s):  
Thermal Treatment ◽  
Ionizing Radiation ◽  
Salmonella Enteritidis ◽  
Egg Quality ◽  
Thermal Treatments ◽  
Foodborne Illnesses ◽  
Liquid Whole Egg ◽  
Salmonella Serovars ◽  
Salmonella Senftenberg ◽  
Whole Egg

Salmonella is a frequent contaminant on eggs and is responsible for foodborne illnesses in humans. Ionizing radiation and thermal processing can be used to inactivate Salmonella in liquid whole egg, but when restricted to doses that do not affect egg quality, these technologies are only partially effective in reducing Salmonella populations. In this study, the effect of ionizing radiation in combination with thermal treatment on the survival of Salmonella serovars was investigated. Of the six Salmonella serovars tested, Salmonella Senftenberg was the most resistant to radiation (Dγ = 0.65 kGy) and heat (D55°C = 11.31 min, z = 4.9°C). Irradiation followed by thermal treatment at 55 or 57°C improved the pasteurization process. Radiation doses as low as 0.1 kGy prior to thermal treatments synergistically reduced the D55°C and D57°C of Salmonella Senftenberg 3.6- and 2.5-fold, respectively. The D55°C and D57°C of Salmonella Typhimurium were reduced 2- and 1.4-fold and those of Salmonella Enteritidis were reduced 2- and 1.6-fold, respectively. Irradiation prior to thermal treatment would enable the reduction of heat treatment times by 86 and 30% at 55 and 57°C, respectively, and would inactivate 9 log units of Salmonella serovars.

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