کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4565647 | 1331005 | 2006 | 7 صفحه PDF | دانلود رایگان |
Inactivation of Escherichia coli O157:H7 in liquid whole egg using thermal and pulsed electric field (PEF) batch treatments, alone and in combination with each other, was investigated. Electric field intensities in the range from 9 to 15 kV/cm were used in the study. The threshold temperature for thermal inactivation alone was 50 °C. PEF enhanced the inactivation of E. coli O157:H7 when the sample temperature was higher than the thermal threshold temperature. The maximum inactivation of E. coli O157:H7 obtained using thermal treatment alone was ∼2 logs at 60 °C. However, combined heat and PEF treatments resulted in up to 4 log reduction of the pathogen. The kinetic rate constants kTE for combined treatments at 55 °C varied from 0.025 to 0.119 pulse−1 whereas the rate constants at 60 °C ranged from 0.034 to 0.228 pulse−1. These results indicated a synergy between temperature and electric field on the inactivation of E. coli O157:H7 within a given temperature range.
Journal: LWT - Food Science and Technology - Volume 39, Issue 4, May 2006, Pages 420–426