Inactivation kinetics of Escherichia coli in cranberry juice during multistage treatment by electric fields

Food Research International

Volumn 106, Issue , 2018, Pages 780-790

  Rezaeimotlagh, Adel ^a   Tang, Kitty S C ^a   Resch, Marlies ^a   Cullen, Patrick J ^a   Trujillo, Francisco J ^a  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Cranberry juice; Emerging food processing technology; Escherichia coli; Inactivation kinetics model; Pasteurization; Pulsed electric fields; Radio frequency electric fields; Steinmetz

Indexed keywords

ESCHERICHIA COLI; FLOW RATE; FOOD PROCESSING; FRUIT JUICES; KINETICS; PASTEURIZATION; RADIO WAVES; RATE CONSTANTS; THERMAL PROCESSING (FOODS);

CRANBERRY JUICE; FOOD PROCESSING TECHNOLOGY; INACTIVATION KINETICS; PULSED ELECTRIC FIELD; RADIO FREQUENCY ELECTRIC FIELD; STEINMETZ;

ELECTRIC FIELDS;

BACTERIAL COUNT; CRANBERRY; ELECTRICITY; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FRUIT; FRUIT AND VEGETABLE JUICE; ISOLATION AND PURIFICATION; MICROBIAL VIABILITY; MICROBIOLOGY; RADIOFREQUENCY RADIATION; TEMPERATURE;

COLONY COUNT, MICROBIAL; ELECTRICITY; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT; FRUIT AND VEGETABLE JUICES; MICROBIAL VIABILITY; RADIO WAVES; TEMPERATURE; VACCINIUM MACROCARPON;

EID: 85041445350     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.01.049     Document Type: Article

References (31)

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. Innovative Food Science & Emerging Technologies 2:2 (2001), 105–112, 10.1016/S1466-8564(01)00030-3.
2. Bigelow, W., Esty, J., The thermal death point in relation to time of typical thermophilic organisms. The Journal of Infectious Diseases, 1920, 602–617.
3. Gachovska, T.K., Subbiah, J., Thippareddi, H., Marx, D., Williams, F., Inactivation of E. coli affected by medium conductivity in pulsed electric field. Paper presented at the pulsed power conference (PPC), 2013 19th IEEE, 2013.
4. Geeraerd, A.H., Herremans, C.H., Van Impe, J.F., Structural model requirements to describe microbial inactivation during a mild heat treatment. International Journal of Food Microbiology 59:3 (2000), 185–209 https://doi.org/10.1016/S0168-1605(00)00362-7.
5. Geeraerd, A.H., Valdramidis, V.P., Van Impe, J.F., GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves. International Journal of Food Microbiology 102:1 (2005), 95–105, 10.1016/j.ijfoodmicro.2004.11.038.
6. Geveke, D.J., Aubuchon, I., Zhang, H.Q., Boyd, G., Sites, J.E., Bigley, A.B.W., Validation of a pulsed electric field process to pasteurize strawberry purée. Journal of Food Engineering 166 (2015), 384–389, 10.1016/j.jfoodeng.2015.05.008.
7. Geveke, D., Brunkhorst, C., Inactivation of Escherichia coli in apple juice by radio frequency electric fields. Journal of Food Science 69:3 (2004), 134–138.
8. Geveke, D.J., Brunkhorst, C., Radio frequency electric fields inactivation of Escherichia coli in apple cider. Journal of Food Engineering 85:2 (2008), 215–221, 10.1016/j.jfoodeng.2007.06.029.
9. Geveke, D.J., Brunkhorst, C., Fan, X., Radio frequency electric fields processing of orange juice. Innovative Food Science & Emerging Technologies 8:4 (2007), 549–554, 10.1016/j.ifset.2007.04.012.
10. Geveke, D.J., Gurtler, J., Zhang, H.Q., Inactivation of Lactobacillus plantarum in apple cider, using radio frequency electric fields. Journal of Food Protection 72:3 (2009), 656–661.
11. Geveke, D.J., Kozempel, M., Scullen, O.J., Brunkhorst, C., Radio frequency energy effects on microorganisms in foods. Innovative Food Science & Emerging Technologies 3:2 (2002), 133–138, 10.1016/S1466-8564(02)00009-7.
12. Gómez, N., García, D., Álvarez, I., Condón, S., Raso, J., Modelling inactivation of listeria monocytogenes by pulsed electric fields in media of different pH. International Journal of Food Microbiology 103:2 (2005), 199–206, 10.1016/j.ijfoodmicro.2004.11.033.
13. Guo, M., Jin, T.Z., Geveke, D.J., Fan, X., Sites, J.E., Wang, L., Evaluation of microbial stability, bioactive compounds, physicochemical properties, and consumer acceptance of pomegranate juice processed in a commercial scale pulsed electric field system. Food and Bioprocess Technology 7:7 (2014), 2112–2120.
14. Gupta, B.S., Masterson, F., Magee, T.R.A., Inactivation of E. coli in cranberry juice by a high voltage pulsed electric field. Engineering in Life Sciences 5:2 (2005), 148–151, 10.1002/elsc.200420064.
15. Gurtler, J.B., Bailey, R.B., Geveke, D.J., Zhang, H.Q., Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid. Food Control 22:10 (2011), 1689–1694, 10.1016/j.foodcont.2011.03.029.
16. Gurtler, J.B., Rivera, R.B., Zhang, H.Q., Geveke, D.J., Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella typhimurium for pulsed electric field treatment of orange juice. International Journal of Food Microbiology 139 (2010), 1–2), 1-8, 10.1016/j.ijfoodmicro.2010.02.023.
17. Huang, K., Wang, J., Designs of pulsed electric fields treatment chambers for liquid foods pasteurization process: A review. Journal of Food Engineering 95:2 (2009), 227–239, 10.1016/j.jfoodeng.2009.06.013.
18. Hülsheger, H., Potel, J., Niemann, E.-G., Electric field effects on bacteria and yeast cells. Radiation and Environmental Biophysics 22:2 (1983), 149–162, 10.1007/bf01338893.
19. Jeyamonkondan, S., Jayas, D.S., Holley, R.A., Pulsed electric field processing of foods: A review. Journal of Food Protection 62:9 (1999), 1088–1096, 10.4315/0362-028x-62.9.1088.
20. Marsellés-Fontanet, À.R., Puig, A., Olmos, P., Mínguez-Sanz, S., Martín-Belloso, O., Optimising the inactivation of grape juice spoilage organisms by pulse electric fields. International Journal of Food Microbiology 130:3 (2009), 159–165, 10.1016/j.ijfoodmicro.2008.12.034.
21. Masood, H., Razaeimotlagh, A., Cullen, P.J., Trujillo, F.J., Numerical and experimental studies on a novel Steinmetz treatment chamber for inactivation of Escherichia coli by radio frequency electric fields. Innovative Food Science & Emerging Technologies 41 (2017), 337–347.
22. Masood, H., Diao, Y., Cullen, P.J., Lee, N.A., Trujillo, F.J., A comparative study on the performance of three treatment chamber designs for radio frequency electric field processing. Computers & Chemical Engineering., 2018, 10.1016/j.compchemeng.2017.09.009.
23. Odriozola-Serrano, I., Soliva-Fortuny, R., Gimeno-Añó V., Martín-Belloso, O., Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields. Journal of Agricultural and Food Chemistry 56:18 (2008), 8387–8393.
24. Raz, R., Chazan, B., Dan, M., Cranberry juice and urinary tract infection. Clinical Infectious Diseases 38:10 (2004), 1413–1419, 10.1086/386328.
25. Reyns, K.M., Diels, A.M., Michiels, C.W., Generation of bactericidal and mutagenic components by pulsed electric field treatment. International Journal of Food Microbiology 93:2 (2004), 165–173.
26. Sale, A. J. H., & Hamilton, W. A. (1967). Effects of high electric fields on microorganisms. Biochimica et Biophysica Acta (BBA) — General Subjects, 148(3), 781–788. Doi: https://doi.org/10.1016/0304-4165(67)90052-9.
27. Skrovankova, S., Sumczynski, D., Mlcek, J., Jurikova, T., Sochor, J., Bioactive compounds and antioxidant activity in different types of berries. International Journal of Molecular Sciences 16:10 (2015), 24673–24706, 10.3390/ijms161024673.
28. Taoukis, P.S., Stoforos, N.G., Valdramidis, V.P., Van Impe, J.F., Modeling the kinetics of microbial and quality attributes of fluid food during novel thermal and non-thermal processes. Novel thermal and non-thermal technologies for fluid foods, 2011, Academic Press, 433–471.
29. Trujillo, F.J., Geveke, D.J., Chapter 14 — Nonthermal processing by radio frequency electric fields A2. Sun, D.-W., (eds.) Emerging technologies for food processing, Second edition, 2014, Academic Press, San Diego, 259–269.
30. Uemura, K., Isobe, S., Developing a new apparatus for inactivating Bacillus subtilis spore in orange juice with a high electric field AC under pressurized conditions. Journal of Food Engineering 56:4 (2003), 325–329.
31. Vega-Mercado, H., Pothakamury, U.R., Chang, F.-J., Barbosa-Cánovas, G.V., Swanson, B.G., Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles. Food Research International 29:2 (1996), 117–121, 10.1016/0963-9969(96)00015-4.