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Inactivation of Listeria monocytogenes in Milk by Pulsed Electric Field

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Abstract:

Pasteurized whole, 2%, and skim milk were inoculated with Listeria monocytogenes Scott A and treated with high-voltage pulsed electric field (PEP). The effects of milk composition (fat content) and PEP parameters (electric field strength, treatment time, and treatment temperature) on the inactivation of the bacterium were studied. No significant differences were observed in the inactivation of L. monocytogenes Scott A in three types of milk by PEP treatment. With treatment at 25°C, 1- to 3-log reductions of L. monocytogenes were observed. PEP lethal effect was a function of field strength and treatment time. Higher field strength or longer treatment time resulted in a greater reduction of viable cells. A 4-log reduction of the bacterium was obtained by increasing the treatment temperature to 50°C. Results indicate that the use of a high-voltage PEP is a promising technology for inactivation of foodbome pathogens.

Document Type: Research Article

Affiliations: Department of Food Science and Technology, The Ohio State University, 2121 Fyffe Road, Columbus, Ohio 43210, USA

Publication date: September 1, 1998

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