Effects of pH, temperature, and pre-pulsed electric field treatment on pulsed electric field and heat inactivation of Escherichia coli O157:H7

Evrendilek G. A., Zhang Q. H.

Journal of Food Protection, vol.66, no.5, pp.755-759, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 66 Issue: 5
  • Publication Date: 2003
  • Doi Number: 10.4315/0362-028x-66.5.755
  • Journal Name: Journal of Food Protection
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.755-759
  • Hatay Mustafa Kemal University Affiliated: Yes

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).