Campos Electromagnéticos No Ionizantes para la Inocuidad Alimentaria

Abstract

Se realizó un estudio sobre los efectos e influencia que tienen los campos electromagnéticos convencionales (Wifi y Celular) sobre microorganismos contaminantes. El estudio se realizó utilizando medios Luria-Bertani (LB) y Agua Peptonada 2,5% (WP), en dos canales de la banda Wifi (1 y 11), utilizando muestras de control en cada caso, por un periodo de 2 días a-30 dBm. Los resultados muestran un significativo descenso en la viabilidad de Escherichia coli ATCC25922 crecida en WP. Sin embargo, no se encontró cambios significativos cuando se utilizó LB; ambos resultados se repiten para ambos canales. Esto generará posibles tecnologías anticontaminantes para la industria alimentaria, utilizando como principio de funcionamiento los campos electromagnéticos.

Nonionizing Electromagnetic Field: A Promising Alternative for Growing Control Yeast

“…Therefore, strategies like treatment with ozone, gaseous chlorine dioxide, high hydrostatic pressure, pulsed electric fields, short-wave UV, ultrasound, and gamma radiation are being applied and/or studied [ 8 , 9 , 10 , 11 , 12 , 13 , 14 ]. However, the high sanitary requirements of foods and the consumers’ concern regarding the degree of intervention involved in their processing are generating a need to implement new sanitation techniques with low impact on products [ 15 ].…”

“…On the other hand, Latif et al [ 23 ] showed that there are changes in the genome of E. coli and S. aureus caused by exposure to a 900 MHz EMF. Rodriguez et al [ 15 ] studied the effect of EMF on the viability of E. coli ATCC25922 in peptone water. After a 48-h exposure to a 2.412 GHz and 2.462 GHz, it was determined that there is statistically significant inhibition of the bacterial growth, with the inhibition value being greater than one logarithmic cycle.…”