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Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles.

Author(s) : VEGA-MERCADO H., POTHAKAMURY U. R., CHANG F. J., BARBOSA-CÁNOVAS G. V., SWANSON B. G.

Type of article: Article

Summary

Determination of the combined effects of these three factors on the inhibition of E. coli in a medium simulating ultrafiltered milk, at temperatures of 10-15 deg C. In experimental conditions, pulsed electrial fields can be considered as an obstacle to the bacterium's development. Combined with other factors, they can be used for the effective inactivation of microorganisms.

Details

  • Original title: Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles.
  • Record ID : 1997-2887
  • Languages: English
  • Source: Food Res. int. - vol. 29 - n. 2
  • Publication date: 1996

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