Effect of pulsed electric field (PEF) on Escherichia Coli within the liquid whole egg

Bulletin of the Veterinary Institute in Pulawy

Volumn 48, Issue 4, 2004, Pages 371-373

  Malicki, Adam ^a   Oziembłowski, Maciej ^a   Molenda, Jerzy ^a   Trziszka, Tadeusz ^a   Bruzewicz, Szymon ^b  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b WROCLAW MEDICAL UNIVERSITY   (Poland)

Author keywords

Escherichia coli; Liquid whole egg; Pulsed electric field

Indexed keywords

ARTICLE; CONTROLLED STUDY; EGG; ESCHERICHIA COLI; EVALUATION; MICROBIAL CONTAMINATION; MICROBIOLOGY; MICROORGANISM; NONHUMAN; PULSED ELECTRIC FIELD; REDUCTION; STATISTICAL ANALYSIS;

EID: 15744402920     PISSN: 00424870     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Aronsson K., Rönner U.: Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields. Innov. Food Sci Emerg Tech 2001, 2, 105-112.
2. Barsotti L., Dumay E., Mu T.H., Diaz M.D.F., Cheftel J.C.: Effects of high voltage electric pulses on protein-based food constituents and structures. Trends Food Sci Tech 2001, 12, 136-144.
3. Dutreux N., Notermans S., Wijtzes T., Góngora-Nieto M.M., Barbosa-Cánovas G.V., Swanson B.G.: Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions. Int J Food Microbiol 2000, 54, 91-98.
4. Góngora-Nieto M.M., Pedrow P.D., Swanson B.G., Barbosa-Cánovas G.V.: Energy analysis of liquid whole egg pasteurized by whole electric fields. J Food Eng 2003, 57, 209-216.
5. Grahl T., Märkl H.: Killing of microorganisms by pulsed electric fields. Appl Microbiol Biotech 1996, 45, 148-157.
6. Heinz V., Alvarez I., Angersbach A., Knorr D.: Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design. Trends Food Sci Tech 2002, 12, 103-111.
7. Knorr D., Angersbach A., Eshtiaghi M.N., Heinz V., Lee D.U.: Processing concepts based on high intensity electric field pulses. Trends Food Sci Tech 2001, 12, 129-135.
8. Malicki A.: Mikrobiologia jaj i przetworów jajowych. In: Jajczarstwo: nauka, technologia, praktyka, edited by T. Trziszka (Wrocław: Ed. AR), 2000, pp. 375-425.
9. Mañas P., Barsotti L., Cheftel J.C.: Microbial inactivation by pulsed electric fields in a batch treatment chamber: effects of some electrical parameters and food constituents. Innov Food Sci Emerg Tech 2001, 2, 239-249.
10. Pothakamury U.R., Monsalve-González A., Barbosa-Cánovas G.V., Swanson B.G.: Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology. Food Res Int 1995, 28, 167-171.
11. Minister of Health Regulation of January 13, 2003 on maximal level of chemical and biological contaminations in food, food ingredients and food additives (Dz. U. No. 37, item 326, March 3, 2003).
12. Vega-Mercado H., Martín-Belloso O., Quin B.L., Cahng F.J., Góngora-Nieto M.M., Barbosa-Cánovas G.V., Swanson B.G.: Non-thermal food preservation: Pulsed electric fields. Trends Food Sci Tech 1997, 8, 151-157.
13. Wouters P.C., Alvarez I., Raso J.: Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends Food Sci Tech 2001, 12, 112-121.