Vegetative cells of Bacillus cereus were subjected to low doses of nisin (0.06 g/ml) and mild pulsed-electric field treatment (16.7 kV/cm, 50 pulses each of 2-s duration). Combining both treatments resulted in a reduction of 1.8 log units more than the sum of the reductions obtained with the single treatments, indicating synergy.Nisin, an antimicrobial protein produced by Lactococcus lactis subsp. lactis, is the only bacteriocin that is approved by the World Health Organization to be used as a food preservative today (1, 7). Its primary target is the cytoplasmic membrane of vegetative cells. Nisin interacts via electrostatic interactions with the phospholipids and increases the permeability of the membrane by pore formation, resulting in a rapid efflux of small molecules (3, 16). The efflux of cellular constituents results in a complete collapse of the proton motive force and cellular death (4, 5). The practical application of nisin is limited because its inhibition spectrum is restricted to gram-positive bacteria only (9) and its activity can be influenced by pH or food ingredients like fat particles (18). However, by combining nisin with other mild preservatives like essential oils (14) or nonthermal pasteurization techniques, these restrictions could be overcome.Pulsed-electric field (PEF) treatment is a nonthermal pasteurization technique which inactivates microorganisms (15,20) by irreversible structural changes in the membrane, resulting in pore formation and loss of the selective permeability properties of the membrane (6, 13, 17). The extent of the permeability increase depends on the strength and duration of the electric field pulse (2,6,11,19,20). An imposed electric field causes polarization and subsequently accumulation of free charges at both sides of the cell surface, leading to an increased transmembrane potential difference and a reduction of the membrane thickness which finally results in pore formation (2, 19). Since nisin and PEF both act on the membrane, an additive effect might be expected.Bacillus cereus IFR-NL94-25, obtained from the Institute of Food Research (Norwich, United Kingdom) was grown at 20°C in brain heart infusion broth (Oxoid) containing 0.5% (wt/vol) glucose. Cells were harvested in the exponential growth phase, washed, and resuspended in 5 mM potassium-HEPES buffer (pH 7.0) to an optical density at 660 nm of 0.2 (tube diameter ϭ 9 mm). Cell suspensions were checked for spores by microscopy before harvesting and subsequently by analysis of surviving spores after a standard heat treatment (80°C, 5 min).The PEF system used here was a custom-built batch system applying single square-shaped pulses. The treatment chamber (800 l) was formed by two stainless steel cylinders with a diameter of 12.6 mm which were tightly fitted into a Plexiglas