Bacterial cells exposed to nanosecond pulsed electric fields show lethal and sublethal effects

Perni, Stefano; Chalise, P.R.; Shama, Gilbert; Kong, Michael G.

doi:10.1016/j.ijfoodmicro.2007.10.002

Cited by 42 publications

(20 citation statements)

References 9 publications

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“…It is quite possible that pulsed electric fields trigger different pathways to cell death depending on pulse duration [201]. For example, by using mutants of bacteria Escherichia coli, it was shown that inactivation by 700 ns electrical pulses occurs by a different mechanism to that caused by 32 ns pulses [202].…”

Section: Discussionmentioning

confidence: 99%

“…Post-treatment holding of PEF-treated bacteria in acidic conditions can increase the degree of inactivation by up to 4 extra Log 10 cycles [203]. The number of E. coli and S. typhimurium cells that became sub-lethally injured but survived the PEF treatment was higher in a Tryptone Soya Agar (TSA) medium than in NaCl-supplemented TSA media [201].…”

Section: Discussionmentioning

confidence: 99%

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Electroporation of Cell Membranes: The Fundamental Effects of Pulsed Electric Fields in Food Processing

Saulis

2010

Food Eng. Rev.

199

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Using of pulsed electric fields (PEF) for killing of microorganisms in liquid foods is a promising new nonthermal food processing and preservation technology. However, to implement and optimize this technology, a good understanding of the actual mechanisms that govern microbial inactivation by this technique is required. Here, fundamentals of cell electroporation, which is considered as underlying phenomenon of food processing technology, are discussed. The whole process of the cell electroporation (food processing) by PEF is divided into the following four main stages: (1) building the transmembrane potential up by the applied external electric field, (2) creation of small metastable hydrophilic pores, when the transmembrane potential has been built up; (3) evolution of the pore population-the change in the number and/or sizes of poresduring an electric treatment; and (4) post-treatment stage consisting of the processes that take place after the electric treatment (leakage of intracellular compounds, pore shrinkage and disappearance, etc.). The current knowledge of the processes taking place during each of the above stages as well as the factors influencing them is discussed. Theoretical considerations are illustrated with the experimental data available.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Electroporation of Cell Membranes: The Fundamental Effects of Pulsed Electric Fields in Food Processing

Saulis

2010

Food Eng. Rev.

199

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“…Moreover, membrane damage and inactivation of microorganisms due to PEF are firstly considered as an all-or-nothing event, which means that no sublethally injured cells are generated (Russell, Colley, Simpson, Trivett, & Evans, 2000;Simpson, Whittington, Earnshaw, & Russell, 1999). However, some recent studies (Perni et al, 2007;Pina-Pérez, Rodrigo, & Martínez López, 2009; have demonstrated the occurrence of sublethally injured microbial cells under stress of PEF using selective-medium plating technique. But this method is totally incapable of real time detection of sublethally injured cells under stress of PEF.…”

Section: Introductionmentioning

confidence: 99%

Quantitative and real time detection of pulsed electric field induced damage on Escherichia coli cells and sublethally injured microbial cells using flow cytometry in combination with fluorescent techniques

et al. 2011

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“…To determine the 204 microbial kill due to non-thermal processing by individual or combined methods (i.e. These TSA+SC plates were supplemented with 3% NaCl (referred to as the 'selective 217 media') in accordance with the method described by Perni et al (2007). In order to 218 determine the percentage sub-lethal injury (SLI), Equation (6) to as the 'non-selective' media); denoted by 'C' in Equation (6).…”

Section: Enumeration Of Viable and Injured Cells 198mentioning

confidence: 99%

The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens

et al. 2014

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24In recent years, there has been an increased interest in food processing technologies that 25 could lessen the thermal impact on food products. In the present study, thermosonication 26 (TS) and pulsed electric fields (PEF), applied individually or in combination (TS/PEF), 27were investigated to determine their effects on inactivation and sub-lethal injury of 28Pseudomonas fluorescens and Escherichia coli. TS was applied at a low (L) and high 29 (H) wave amplitude (L; 18.6µm, H; 27.9µm, respectively), while PEF was applied at a 30 low and high electrical field strength (L; 29kVcm -1 , H; 32kVcm -1 , respectively). In 31 addition, the inhibitory effects of TS/PEF combined were assessed. For P. fluorescens, 32 when applied individually, TS and PEF resulted in ≤9% and ≤47% inactivation, 33 respectively, with 8% sub-lethal injury following PEF treatment. However, TS/PEF 34 treatment caused ≤48% inactivation and ≤34% sub-lethal injury, respectively. For E. 35 coli, TS caused ≤6% inactivation, and ≤2% sub-lethal injury, while PEF treatment alone 36 caused inactivation and sub-lethal injury of 86% and 29%, respectively. TS/PEF caused 37 a maximum of 66% inactivation, while sub-lethally injuring approximately 26% of the 38 of E. coli population. The present study confirms the ability of TS and PEF to inactivate 39 microorganisms, but shows that some bacteria were not killed, but sub-lethally injured. 40 41

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Bacterial cells exposed to nanosecond pulsed electric fields show lethal and sublethal effects

Cited by 42 publications

References 9 publications

Electroporation of Cell Membranes: The Fundamental Effects of Pulsed Electric Fields in Food Processing

Electroporation of Cell Membranes: The Fundamental Effects of Pulsed Electric Fields in Food Processing

Quantitative and real time detection of pulsed electric field induced damage on Escherichia coli cells and sublethally injured microbial cells using flow cytometry in combination with fluorescent techniques

The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens

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