Influence of temperature and surfactant on Escherichia coli inactivation in aqueous suspensions treated by moderate pulsed electric fields

International Journal of Food Microbiology

Volumn 120, Issue 3, 2007, Pages 259-265

  El Zakhem, H ^a,b   Lanoiselle J L ^a   Lebovka, N I ^a,c   Nonus, M ^a   Vorobiev, E ^a  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b UNIVERSITY OF BALAMAND   (Lebanon)

^c INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

Author keywords

potential; Electrical conductivity; Escherichia coli; Pulsed electric fields; Thermal treatment

Indexed keywords

SURFACTANT; TRITON X 100;

AQUEOUS SOLUTION; ARTICLE; CELL AGGREGATION; CELL SIZE; CONDUCTOMETRY; CONTROLLED STUDY; ELECTRIC FIELD; ESCHERICHIA COLI; NONHUMAN; PULSED ELECTRIC FIELD; TEMPERATURE SENSITIVITY; THERMAL EXPOSURE;

COLONY COUNT, MICROBIAL; DRUG SYNERGISM; ELECTRIC CONDUCTIVITY; ELECTRIC STIMULATION; ELECTROCHEMISTRY; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; HYDROGEN-ION CONCENTRATION; OCTOXYNOL; SURFACE-ACTIVE AGENTS; TIME FACTORS; WATER; WATER MICROBIOLOGY;

ESCHERICHIA COLI;

EID: 36349029586     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.09.002     Document Type: Article

References (40)

1. Amiali, M. 2006. Ph.D. Thesis. McGill University Montreal, Quebec. Inactivation of Escherichia coli O157:H7 and Salmonella Enteritidis in Liquid Egg Products using Pulsed Electric Field.
2. Aronsson K., Lindgren M., Johansson B.R., and Rönner U. Inactivation of microorganisms using pulsed electric fields: the influence of process parameters on Escherichia coli, Listeria innocua, Leucononstoc mesenteroides and Saccharomyces cerevisiae. Innovative Food Science & Emerging Technologies 2 (2001) 41-54
3. Aronsson K., Rönner U., and Borch E. Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae in relation to membrane permeabilization and subsequent leakage of intracellular compounds due to pulsed electric field processing. International Journal of Food Microbiology 99 (2005) 19-32
4. Barbosa-Canovas G.V., Gongora-Nieto M.M., Pothakamury U.R., and Swanson B.G. Preservation of foods with pulsed electric fields (1998), Academic Press, London
5. Bazhal M.I., Ngadi M.O., Raghavan G.S.V., and Smith J.P. Inactivation of Escherichia coli O157:H7 in liquid whole egg using combined pulsed electric field and thermal treatments. LWT- Food Science and Technology 39 (2006) 420-426
6. Calleja G.B. Microbial Aggregation (1984), CRC Press, Boca Raton, FL
7. Chen W., and Lee R.C. Altered ion channel conductance and ionic selectivity induced by large imposed membrane potential pulse. Biophysical Journal 67 (1994) 603-612
8. Donsi G., Ferrari G., and Pataro G. Inactivation kinetics of Saccharomyces cerevisiae by pulsed electric fields in a batch treatment chamber: the effect of electric field unevenness and initial cell concentration. Journal of Food Engineering 78 (2007) 784-792
9. El-Mashak E.M., and Tsong T.Y. Ion selectivity of temperature-induced and electric field induced pores in dipalmitoylphosphatidylcholine vesicles. Biochemistry 24 (1985) 2884-2888
10. El Zakhem H., Lanoisellé J.L., Lebovka N.I., Nonus M., and Vorobiev E. The early stages of Saccharomyces cerevisiae yeast suspensions damage in moderate pulsed electric fields. Colloids and Surfaces. B, Biointerfaces 47 (2006) 189-197
11. El Zakhem H., Lanoisellé J.L., Lebovka N.I., Nonus M., and Vorobiev E. Behavior of yeast cells in aqueous suspension affected by pulsed electric field. Journal of Colloid and Interface Science 300 (2006) 553-563
12. Eynard N., Sixou S., Duran N., and Teissie J. Fast kinetics studies of Escherichia coli electrotransformation. European Journal of Biochemistry 209 (1992) 431-436
13. Eynard N., Rodriguez F., Trotard J., and Teissie J. Electrooptics studies of Escherichia coli electropulsation: orientation, permeabilization, and gene transfer. Biophysical Journal 75 (1998) 2587-2596
14. Fologea D., Vassu-Dimov T., Stoica I., Csutak O., and Radu M. Increase of Saccharomyces cerevisiae plating efficiency after treatment with bipolar electric pulses. Bioelectrochemistry and Bioenergetics 46 (1998) 285-287
15. Ganeva V., Galutzov B., and Teissié J. High yield electroextraction of proteins from yeast by a flow process. Analytical Biochemistry 315 (2003) 77-84
16. Grahl T., and Märkl H. Killing of microorganisms by pulsed electric fields. Applied Microbiology and Biotechnology 45 (1996) 148-157
17. Gu T., Qin S., and Ma C. The effect of electrolytes on the cloud point of mixed solutions of ionic and nonionic surfactants. Journal of Colloid and Interface Science 127 (1989) 586-588
18. Hayashi H., Tsuneda S., Hirata A., and Sasaki H. Soft particle analysis of bacterial cells and its interpretation of cell adhesion behaviors in terms of DLVO theory. Colloids and Surfaces. B, Biointerfaces 22 (2001) 149-157
19. Jen C.P., Chen Y.H., Fan C.S., Yeh C.S., Lin Y.C., Shieh D.B., Wu C.L., Chen D.H., and Chou C.H. A nonviral transfection approach in vitro: the design of a gold nanoparticle vector joint with microelectromechanical systems. Langmuir 20 (2004) 1369-1374
20. Khlebtsov N.G., Melnikov A.G., Bogatyrev V.A., and Sirota A.I. Electrooptic effects in dilute suspensions of bacterial cells and fractal aggregates. Journal of Quantitative Spectroscopy & Radiative Transfer 63 (1999) 469-478
21. Kinosita Jr. K., and Tsong T.Y. Hemolysis of human erythrocytes by transient electric field. Proceedings of the National Academy of Sciences of the United States of America 74 (1977) 1923-1927
22. Lebovka N.I., Bazhal M.I., and Vorobiev E. Estimation of characteristic damage time of food materials in pulsed-electric fields. Journal of Food Engineering 54 (2002) 337-346
23. Lebovka N.I., Praporscic I., and Vorobiev E. Enhanced expression of juice from soft vegetable tissues by pulsed electric fields: consolidation stages analysis. Journal of Food Engineering 59 (2003) 309-317
24. Lebovka N.I., Praporscic I., Ghnimi S., and Vorobiev E. Temperature enhanced electroporation under the pulsed electric field treatment of food tissue. Journal of Food Engineering 69 (2005) 177-184
25. Morandat S., and El Kirat K. Membrane resistance to Triton X-100 explored by real-time atomic force microscopy. Langmuir 22 (2006) 5786-5791
26. Moraru V., Lebovka N.I., and Shevchenko D. Structural transitions in aqueous suspensions of natural graphite. Colloids and Surfaces. A 242 (2004) 181-187
27. Noma S., Kajiyama D., Igura N., Shimoda M., and Hayakawa I. Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7. International Journal of Food Microbiology 109 (2006) 103-108
28. Noui L., Hill J., Keay P.J., Wang R.Y., Smith T., Yeung K., Habib G., and Hoare M. Development of a high resolution UV spectrophotometer for at-line monitoring of bioprocesses. Chemical Engineering and Processing 41 (2002) 107-114
29. Ohshima T., Hama Y., and Sato M. Releasing profiles of gene products from recombinant Escherichia coli in a high-voltage pulsed electric field. Biochemical Engineering Journal 5 (2000) 149-155
30. Ong Y.L., Razatos A., Georgiou G., and Sharma M. Adhesion forces between E. coli bacteria and biomaterial surfaces. Langmuir 15 (1999) 2719-2725
31. Pembrey R.S., Marshall R.S., and Schneider R.P. Cell surface analysis techniques: what do cell preparation protocols do to cell surface properties?. Applied and Environmental Microbiology 65 (1999) 2877-2894
32. Pothakamury U.R., Vega H., Zhang Q., Barbosa-Cánovas G.V., and Swanson B.G. Effect of growth stage and processing temperature on the inactivation of Escherichia coli by pulsed electric fields. Journal of Food Processing 59 (1996) 1167-1171
33. Schrive L., Grasmick A., Moussière S., and Sarrade S. Pulsed electric field treatment of Saccharomyces cerevisiae suspensions: a mechanistic approach coupling energy transfer, mass transfer and hydrodynamics. Biochemical Engineering Journal 27 (2006) 212-224
34. Stanley D.W. Biological membrane deterioration and associated quality losses in food tissue. Critical Reviews in Food Science and Nutrition 30 (1991) 487-553
35. Teissié J., Eynard N., Vernhes M.C., Bénichou A., Ganeva V., Galutzov B., and Cabanes P.A. Recent biotechnological developments of electropulsation. A prospective review. Bioelectrochemistry 55 (2002) 107-112
36. Vorobiev E., and Lebovka N.I. Extraction of intercellular components by pulsed electric fields, p. 153-193. In: Raso J., and Heinz V. (Eds). Pulsed Electric Field Technology for Food Industry: Fundamentals and Applications (2006), Springer, New York, N. Y
37. Weaver J.C., and Chizmadzhev Yu.A. Theory of electroporation: a review. Bioelectrochemistry and Bioenergetics 41 (1996) 135-160
38. Wouters P., Álvarez I., and Raso J. Critical factors determining inactivation kinetics by pulsed electric field food processing. Trends in Food Science and Technology 12 (2001) 112-121
39. Zhang B., Qin L., Barbosa-Cánovas G.V., and Swanson B.G. Inactivation of Escherichia coli for food pasteurization by high-strength pulsed electric fields. Journal of Food Processing and Preservation 19 (1995) 103-118
40. Zimmermann U. Electrical breakdown, electropermeabilization and electrofusion. Journal of Food Processing and Preservation 105 (1986) 176-182