Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice1

Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability

“…Studies with microbial reduction involve inactivation of Escherichia coli, Escherichia coli O157:H7, Salmonella sp., Listeria monocytogenes, Listeria innocua, Bacillus cereus, Pseudomonas fluorescence and Saccharomyces cerevisiae, etc. [13][14][15][16][17][18][19], whereas enzyme inactivation studies include inhibition of Pectin Methyl Esterase (PME), lipoxygenase, polygalacturonase, Peroxidase (POD), Polyphenoloxidase (PPO), and ß-glucosidase [20][21][22][23][24][25][26][27][28][29][30][31].…”

Moderate and high intensity pulsed electric fields : Effect on microbial inactivation, shelf life and quality of fruit juices

“…Pathogenic and spoilage micro-organisms were selected based on their association with and prevalence in fruit juices, their ability to survive and to grow in the juice matrices selected in this study and if known, their resistance towards PEF, as this is inherent to species and strain level (Gurtler et al, 2010). The micro-organisms were tested in fresh NFC juices and FCJ juices with variation in pH, and evaluated after 1, 4 and 7 days of incubation.…”

“…Inactivation studies of micro-organisms in fruit juices using PEF have been described for a number of studies (Elez-Martínez et al, 2004a, 2004bGómez et al, 2005aGómez et al, , 2005bGurtler et al, 2010;Heinz, Toepfl & Knorr, 2003;Mosqueda-Melgar, Raybaudi-Massilia & Martín-Belloso, 2007;Qin et al, 1995b;Rodrigo et al, 2001Rodrigo et al, , 2003Saldaña et al, 2011), however only a single micro-organism or one type of juice was selected to evaluate the effect of PEF. Here, we describe a comparative analysis including species representing spoilage and pathogenic micro-organisms in varying juices using treatment conditions based on an existing industrial scale system for fresh fruit juice processing with a capacity of 1500 L/h and electric field strength of 20 kV/cm.…”

“…The E c varies for different micro-organisms, but in general microbial inactivation requires electric field strengths above 5 kV/cm (Raso, Condón & Álvarez, 2014). Substantial research has been performed on the effect of electric field strength on the inactivation kinetics of spoilage (Marsellés-Fontanet et al, 2009;Puértolas et al, 2009) and pathogenic microorganisms (Evrendilek, Zhang & Richter, 1999;Gurtler et al, 2010;Huang et al, 2014) in fruit products or on the outgrowth of spoilage micro-organisms studied for one electric field strength during shelf life (Evrendilek et al, 2000;Qiu et al, 1998;Walkling-Ribeiro et al, 2010). However, studies on the effect of electric field strength on the inactivation and outgrowth of the residual population not targeted by PEF during shelf life are missing.…”

“…Recent work of Pillet et al (2016) showed changes in coat, cortex and core structure after PEF treatment when using electric field strength of 2.0 -7.5 kV/cm. Apart from the structural characteristics, intrinsic microbial resistance showed to play an important role in PEF resistance, as illustrated by the large diversity in PEF resistance between different strains within the same species (Cebrián et al, 2009;Gurtler et al, 2010;Lado & Yousef, 2003). Culture history plays an important role, as growth phase, growth temperature, and growth medium including the presence of specific compounds can influence the intrinsic properties of a cell subjected to PEF treatment.…”