Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization

Li, Zhaojie; Yang, Qingli; Du, Han; Wu, Wei

doi:10.1080/87559129.2021.2012798

Cited by 5 publications

(2 citation statements)

References 110 publications

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“…As a result, the cytoplasm of the microbial cell leaks out, leading to cell death. Generally, PEF treatment involves applying a short‐duration (microseconds to milliseconds) high‐voltage short pulse to a food product positioned between two electrodes, typically at an intensity ranging from 10 to 80 kV/cm (Li, Yang, et al., 2023) Depending on the cell type (e.g., microbial, plant, or animal), the field threshold is approximately 1–10 (kV/cm), that when it is exceeded, leads to a localized dielectric breakdown of the membrane, resulting in the formation of pores (act as conductive channels; Gómez et al., 2019). In addition, Gram‐negative bacteria exhibit greater sensitivity to PEF compared to Gram‐positive bacteria, and yeasts are more susceptible to PEF than bacteria (Puligundla et al., 2018; Nabilah et al., 2022).…”

Section: Nonthermal Physical Field Technologiesmentioning

confidence: 99%

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Ying,

Li,

Deng

et al. 2024

Comp Rev Food Sci Food Safe

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Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing methods of aquatic foods can lead to issues such as protein denaturation, lipid peroxidation, and other food safety and nutritional health problems. Therefore, there is a growing interest in exploring new technologies that can achieve a balance between antimicrobial efficiency and food quality. This review examines the mechanisms of cold plasma, high‐pressure processing, photodynamic inactivation, pulsed electric field treatment, and ultraviolet irradiation. It also summarizes the research progress in nonthermal physical field technologies and their application combined with other technologies in prefabricated aquatic food. Additionally, the review discusses the current trends and developments in the field of prefabricated aquatic foods. The aim of this paper is to provide a theoretical basis for the development of new technologies and their implementation in the industrial production of prefabricated aquatic food.

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Section: Nonthermal Physical Field Technologiesmentioning

confidence: 99%

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Ying,

Li,

Deng

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…It is a modern technique in which a pulse electric field with high voltage is applied to food (placed between two electrodes) for less than a second (Li et al, 2023) to preserve the food by killing vegetative cells. This process destroys all the gram-negative bacteria, but the spores are resistant, so it is useless against spores (Amit et al, 2017).…”

Section: Pulse Electric Fieldmentioning

confidence: 99%