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- W181938554 abstract "This chapter discusses how pulsed electric field (PEF) inactivates microbes, enzymes, and spores in model and real foods. Microbial challenge tests are conducted to determine the effect of electric fields on the inactivation kinetics of selected microorganisms inoculated in real or model foods. The tests are conducted by applying an electric field, which causes the inactivation of a maximum number of microorganisms without an electrical breakdown of the food. The results show that the intensity of the electric field, treatment time, and number of pulses affect the inactivation of Saccharomyces cerevisiae suspended in different treatment media. The direct relationship between the effects of the pulse treatment on cell inactivity and membrane damage—as measured by poor to no spheroplast formation—demonstrates that the death of Staphylococcus aureus spp. is a result of membrane damage. The high inactivation levels obtained over enteric and pathogenic bacteria such as E. coli and Salmonella spp. give confidence in the pasteurization abilities of PEF. This chapter presents PEF studies of many other microorganisms and describes in detail the enzymatic activity reduction and spore inactivation phenomena. It also demonstrates the usefulness of kinetic models to compare the sensitivity of different microorganisms and species under the same treatment conditions." @default.
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- W181938554 date "1999-01-01" @default.
- W181938554 modified "2023-09-27" @default.
- W181938554 title "PEF Inactivation of Vegetative Cells, Spores, and Enzymes in Foods" @default.
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- W181938554 doi "https://doi.org/10.1016/b978-012078149-2/50006-4" @default.
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