Effects of pH, Temperature, and Pre-Pulsed Electric Field Treatment on Pulsed Electric Field and Heat Inactivation of Escherichia coli O157:H7
Authors: Evrendilek G.A.1; Zhang Q.H.2
Source: Journal of Food Protection®, Volume 66, Number 5, 1 May 2003 , pp. 755-759(5)
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Abstract:
This investigation was undertaken to study the inactivation of Escherichia coli O157:H7 by pulsed electric field (PEF) treatment and heat treatment after exposure to different stresses. E. coli O157:H7 cells exposed to different pHs (3.6, 5.2, and 7.0 for 6 h), different temperatures (4, 35, and 40°C for 6 h), and different pre-PEF treatments (10, 15, and 20 kV/cm) were treated with PEFs (20, 25, and 30 kV/cm) or heat (60°C for 3 min). The results of these experiments demonstrated that a pH of 3.6 and temperatures of 4 and 40°C caused significant decreases in the inactivation of E. coli O157:H7 by PEF treatment and heat treatment (P < 0.05). Pre-PEF treatments, pHs of 5.2 and 7.0, and a temperature of 35°C, on the other hand, did not result in any resistance of E. coli O157:H7 cells to inactivation by PEF treatment and heat treatment (P > 0.05).Document Type: Research article
Affiliations: 1: Faculty of Agriculture, Department of Food Engineering, Mustafa Kemal University, Tayfur Sokmen Campus, 31040 Alahan, Hatay, Turkey; Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA 2: Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA
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