Effect of the Electropure Process and of the Holding Method of Treating Milk upon Bacterial Endospores

Gelpi, Aileen; Devereux, Emma

doi:10.3168/jds.s0022-0302(30)93535-7

Cited by 7 publications

(3 citation statements)

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“…Most of the early work involving the use of electricity to destroy microorganisms was done in attempts to pasteurize milk or other liquids by passing an alternating current through the liquid (3,4,7,14). The bactericidal action produced by these treatments was attributed, for the most part, to heat produced by the flow of current through the liquid.…”

mentioning

confidence: 99%

Inactivation of Microorganisms by Electrohydraulic Shock1

Gilliland¹,

Speck²

1967

Applied Microbiology

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The electrohydraulic shock treatment of microorganisms was accomplished by discharging high-voltage electricity (8 to 15 kv) across an electrode gap below the surface of aqueous suspensions of the microorganisms. This treatment was effective in destroying Escherichia coli, Streptococcus faecalis, vegetative cells and spores of Bacillus subtilis, and bacteriophage specific for S. cremoris ML1. The presence of added protein in bacterial suspensions resulted in reduced bactericidal action. Water subjected to electrohydraulic treatment retained a certain amount of toxicity when copper-core electrodes were used to apply the treatment. This was caused by copper liberated from the electrode during electrohydraulic discharge.

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mentioning

confidence: 99%

Inactivation of Microorganisms by Electrohydraulic Shock1

Gilliland¹,

Speck²

1967

Applied Microbiology

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“…This section is considered separately from others on electroconductive heating because of the once-widespread acceptance of the method. It was reported by Anderson and Finkelstein (1919), Prescott (1927), Fetterman (1928), Gelpi and Devereux (1930), Getchell (1935). and Moses (1938) that milk could be pasteurized using alternating current.…”

Section: Electric Pasteurization Of Milkmentioning

confidence: 80%

EFFECTS of ELECTRICITY ON MICROORGANISMS: A REVIEW

Palaniappan

Sastry

Richter³

1990

J Food Processing Preservation

133

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Although the idea of electrical treatment of foods for microbial control is not new, the data available on nonthermal effects of electriciry are limited and inconclusive. An understanding of such effects would be useful in developing new methods for microbial inactivation. The present review discusses a number of different methods of electrical treatment and their nonthermal effects on microorganisms. Subjects discussed include electric pasteurization of milk, electrohydraulic shock, electroporation, and electroconductive heating. Information relating to mechanisms contributing to microbial death is summarized and discussed.Recent industry interest in rapid methods of heating and nonthermal microbial inactivation in foods has resulted in revived attention towards technologies utilizing electrical energy or electromagnetic waves. Relevant technologies in this connection include ohmic and microwave heating (ionizing radiation is excluded from the present discussion). Both methods can cause rapid heating in 'Salaries and research support provided by State and Federal Funds appropriated to the Ohio Agricultural Research and Development Center, The Ohio State University. Approved as Journal Article 90. 235-90.

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“…in from 20 to 30 seconds, and it is held at that temperature for about 15 seconds. Gelpi and Devereux (1930) found that the Electropure process produced from 71.5 to 99.9 per cent destruction of typical bacterial endospores, whereas the ordinary holding method of pasteurization at 62.BDC.(145"F.) produced only from nil to 13 per cent destruction.…”

Section: Electrical Sterilizationmentioning

confidence: 97%

Advancement in Sterilization Methods for Canned Foods

Ball¹

1938

Journal of Food Science

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Effect of the Electropure Process and of the Holding Method of Treating Milk upon Bacterial Endospores

Cited by 7 publications

References 0 publications

Inactivation of Microorganisms by Electrohydraulic Shock1

Inactivation of Microorganisms by Electrohydraulic Shock1

EFFECTS of ELECTRICITY ON MICROORGANISMS: A REVIEW

Advancement in Sterilization Methods for Canned Foods

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