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• W2034287281 abstract "Inactivation of Escherichia coli and Listeria innocua by combinations of High Intensity Light Pulses (HILP), Ultrasound (US) and Pulsed Electric Fields (PEF) and sub-lethal concentrations of nisin (2.5 mg/L) or lactic acid (500 mg/L) was investigated in two different buffer systems (pH 4 for E. coli and pH 7 for L. innocua). Individually, HILP (3.3 J/cm2), US (126 s residence time, 500 W, 40 °C) and PEF (24 kV/cm, 18 Hz and 1 μs of pulse width) did not induce a microbial reduction of greater than 2.7 or 3.6 log units, for L. innocua and E. coli, respectively. Combined treatment using HILP + PEF sufficiently inactivated E. coli without antimicrobial addition. The addition of either antimicrobial enhanced the effect of US + PEF for both E. coli and L. innocua. The addition of lactic acid enhanced the effect of HILP + US. For L. innocua the addition of nisin enhanced the effect of HILP + PEF. This confirms the potential of selected non-thermal technologies for microbial inactivation when combined with antimicrobials. The application of sublethal non-thermal processing and GRAS antimicrobial hurdle combinations has the potential to allow for the production of safe, stable products while also maintaining the desired organoleptic characteristics of a minimally processed product. An initial step to assessing the suitability of non thermal treatments is to evaluate their efficacy in model solutions prior to their study in food systems." @default.
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• W2034287281 date "2012-06-01" @default.
• W2034287281 modified "2023-09-23" @default.
• W2034287281 title "Combinations of selected non-thermal technologies and antimicrobials for microbial inactivation in a buffer system" @default.
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• W2034287281 doi "https://doi.org/10.1016/j.foodres.2012.02.001" @default.
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