Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
725477 | Journal of Electrostatics | 2011 | 6 Pages |
Abstract
Low-voltage direct current was applied to beef, inoculated with Escherichia coli O157:H7 on the surface covered with a thin film of 0.15 M NaCl solution. Experiments were conducted with 15, 30, and 45 mA/cm2 currents; 1, 10 and 100 kHz frequencies; 30, 50 and 70% duty cycles, and 2, 8 and 16 min treatment durations. Increase in current intensity, frequency, duty cycle, and treatment duration increased the % reduction of E. coli. A maximum reduction of 98.9% was achieved. Sensory color analysis showed significant differences between treated and untreated beef. The maximum temperature rise of NaCl solution was 31.9 °C.
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Authors
Ajit K. Mahapatra, Donna L. Harris, Chau N. Nguyen, Govind Kannan,