High-intensity pulsed electric field variables affecting Staphylococcus aureus inoculated in milk

Journal of Dairy Science

Volumn 89, Issue 10, 2006, Pages 3739-3748

  Sobrino Lopez A ^a   Raybaudi Massilia, R ^a   Martin Belloso O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

High intensity pulsed electric field; Milk; Response surface methodology; Staphylococcus aureus

Indexed keywords

STAPHYLOCOCCUS AUREUS;

EID: 33749412918     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72415-8     Document Type: Article

References (30)

1. Abram, F., J. P. P. M. Smelt, R. Bos, and P. C. Wouters. 2003. Modeling and optimization of inactivation of Lactobacillus plantarum by pulsed electric field treatment. J. Appl. Microbiol. 94:571-579.
2. Barbosa-Canovas, G. V., M. M. Gonogora-Nieto, U. R. Pothakamury, and B. G. Swanson. 1999. Preservation of foods with pulses electric fields. Academic Press, London, UK.
3. Bendicho, S., G. V. Barbosa-Canovas, and O. Martín. 2002. Milk processing by high intensity pulsed electric fields. Trends Food Sci. Technol. 13:195-204.
4. Bozby, J. C., and T. Roberts. 1997. Economic costs and trade impacts of microbial foodborne illness. World Health Stat. Q. 50:57-66.
5. Chang, D. C. 1989. Cell poration and cell fusion using an oscillating electric field. Biophys. J. 56:641-652.
6. Cowden, J. M., P. G. Wall, G. Adak, H. Evans, S. Le Baigue, and D. Ross. 1995. Outbreaks of foodborne infectious intestinal disease in England and Wales: 1992-1993. Commun. Dis. Rep. Rev. 5:109-126.
7. Damar, S., F. Bozoglu, M. Hizal, and A. Bayindirli. 2002. Inactivation and injury of Escherichia coli O157:H7 and Staphylococcus aureus by pulsed electric fields. World J. Microbiol. Biotech. 18:1-6.
8. Klez-Martínez, P., J. Escolà-Hernández, R. C. Soliva-Fortuny, and O. Martín-Belloso. 2004. Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields. J. Food Prot. 67:2596-2602.
9. Klez-Martínez, P., J. Escolà-Hernández, R. C. Soliva-Fortuny, and O. Martín-Belloso. 2005. Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields. Food Microbiol. 22:311-319.
10. Everson, M. L., M. W. Hinds, R. S. Bernstein, and M. S. Bergdoll. 1988. Estimation of human dose of staphylococcal enterotoxin A from a large outbreak of staphylococcal food poisoning involving chocolate milk. Int. J. Food Microbiol. 7:311-317.
11. Evrendilek, G. A., Q. H. Zhang, and E. R. Richter. 2004. Inactivation of Staphylococcus aureus in skim milk by pulsed electric treatment. Bioprocess Biosyst. Eng. 87:137-144.
12. Evrendilek, G. A., and Q. H. Zhang. 2005. Effects of pulse polarity and pulse delaying time on pulsed electric fields-induced pasteurization of E. coli O157:H7. J. Food Eng. 68:271-276.
13. Grahl, T., and H. Markl. 1996. Killing of micro-organisms by pulsed electric fields. Appl. Microbiol. Biotechnol. 45:148-157.
14. Hernández-Pezzi, G., A. Torres, P. Ordóñez, and C. Cevallos. 2004. Brotes de enfermedades transmitidas por alimentos. España, 1993-2002 (excluye brotes hídricos). Ministerio de Sanidad y Consumo, Instituto de Salud Carlos III, Boletín Epidemiológico 12:289-296.
15. International Commission of Microbiological Specifications in Food (ICMSF). 1998. Milk and dairy products. Pages 231-248 in Microorganisms in Foods 6, Microbial Ecology of Food Commodities. Blackie Academic & Professional, London, UK.
16. Jay, J. M., M. J. Loessner, and D. A. Golden. 2005. Staphylococcal gastroenteritis. Pages 545-566 in Modern Food Microbiology. J. M. Jay, M. J. Loessner, and D. A. Golden, ed. Springer, New York, NY.
17. Mabrook, M. F., and M. C. Pretty. 2003. Effect of composition on the electrical conductance of milk. J. Food Eng. 60:321-325.
18. Martín, O., B. L. Quin, F. J. Chang, G. V. Barbosa-Canovas, and B. G. Swanson. 1997. Inactivation of Escherichia coli in skim milk by high intensity pulsed electric fields. J. Food Proc. Eng. 20:317-336.
19. Michalac, S., V. Alvarez, T. Ji, and Q. H. Zhang. 2003. Inactivation of selected microorganisms and properties of pulsed electric field processed milk. J. Food Process Preserv. 27:137-151.
20. Myers, R. H., and D. C. Montgomery. 2002. Response surface methodology: Process and product optimization using designed experiments. John Wiley & Sons, New York, NY.
21. Pothakamury, U. R., A. Monsalve-González, G. V. Barbosa-Cánovas, and B. G. Swanson. 1995. Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology. Food Res. Int. 28:167-171.
22. Qin, B. L., Q. H. Zhang, B. G. Swanson, and P. D. Pedrow. 1994. Inactivation of microorganisms by different pulsed electric fields of different voltage waveforms. IEEE Trans. Indust. App. 1:1047-1057.
23. Raso, J., M. Góngora, M. L. Calderón, G. V. Barbosa-Cánovas, and B. G. Swanson. 1999. Resistant microorganisms to high intensity pulsed electric field pasteurization of raw skim milk. Book of Abstracts: 59D-20, IFT Annual Meeting, Institute of Food Technologists, Chicago, IL.
24. Reina, L. D., Z. T. Jin, Q. H. Zhang, and A. E. Yousef. 1998. Inactivation of Listeria monocytogenes in milk by pulsed electric field. J. Food Prot. 61:1203-1206.
25. Rocourt, J., G. Moy, K. Vierk, and J. Schlundt. 2003. The present state of foodborne disease in OECD countries. World Health Organization (WHO), Geneva, Switzerland.
26. Sampedro, F., A. Rodrigo, A. Martínez, and D. Rodrigo. 2005. Quality and safety aspects of PEF application in milk and milk products. Crit. Rev. Food Sci. Nutr. 45:25-47.
27. Sensoy, I., Q. H. Zhang, and S. K. Sastry. 1997. Inactivation kinetics of Salmonella Dublin by pulsed electric field. J. Food Proc. Eng. 20:367-381.
28. Sobrino-López, A., and O. Martín-Belloso. 2006. Enhancing inactivation of Staphylococcus aureus in skim milk by combining high intensity pulsed electric fields and nisin. J. Food Prot. 69:345-353.
29. World Health Organization (WHO). 2002. Food safety and foodborne illness. Fact sheet no. 237. WHO, Geneva, Switzerland.
30. Wirjantoro, T. I., and M. J. Lewis. 1997. Effect of nisin and high temperature pasteurization of shelf life of whole milk. J. Soc. Dairy Technol. 49:99-102.