E. coli
|
Milk submitted to ultrafiltration |
50 pulses of 60 kV/cm or 80 pulses of 70 kV/cm |
6 and 9-log |
Qin et al. (1998)Qin, B.-L., Barbosa-Canovas, G. V., Swanson, B. G., Pedrow, P. D., & Olsen, R. G. (1998). Inactivating microorganisms using a pulsed electric field continuous treatment system. IEEE Transactions on Industry Applications, 34(1), 43-50. http://dx.doi.org/10.1109/28.658715. http://dx.doi.org/10.1109/28.658715...
|
L. innocua
|
Pasteurized skim milk |
200 µs at 50 kV/cm |
2.6-2.7-log |
Fernández-Molina (2001)Fernández-Molina, J. J. (2001). Inactivation of Listeria innocua and Pseudomonas fluorescens in skim milk treated with pulsed electric fields. In G. V. Barbosa-Ca’novas & Q. H. Zhang (Eds.), Pulsed electric fields in food processing. Fundamental aspects and applications (pp. 149–166). Lancaster, PA: Technomic Publishing Company Inc.
|
E. coli K12 |
Raw bovine milk |
89 µs at 40 kV/cm at 32.5 °C |
5-log |
Cregenzán-Alberti et al. (2015)Cregenzán-Alberti, O., Halpin, R. M., Whyte, P., Lyng, J. G., & Noci, F. (2015). Study of the suitability of the central composite design to predict the inactivation kinetics by pulsed electric fields (PEF) in Escherichia coli, Staphylococcus aureus and Pseudomonas 1048 fluorescens in milk. Food and Bioproducts Processing, 95, 313-322.
|
S. aureus
|
5.2-log |
E. Coli
|
Raw whole milk |
25 kV/cm for 200 µs |
2.1-log |
Zhao et al. (2013)Zhao, W., Yang, R., Shen, X., Zhang, S., & Chen, X. (2013). Lethal and sublethal injury and kinetics of Escherichia coli, Listeria monocytogenes and Staphylococcus aureus in milk by pulsed electric fields. Food Control, 32(1), 6-12. http://dx.doi.org/10.1016/j.foodcont.2012.11.029. http://dx.doi.org/10.1016/j.foodcont.201...
|
L. monocytogenes
|
Raw whole milk UHT milk |
30 kV/cm after 200 µs |
5-log |
Zhao et al. (2013)Zhao, W., Yang, R., Shen, X., Zhang, S., & Chen, X. (2013). Lethal and sublethal injury and kinetics of Escherichia coli, Listeria monocytogenes and Staphylococcus aureus in milk by pulsed electric fields. Food Control, 32(1), 6-12. http://dx.doi.org/10.1016/j.foodcont.2012.11.029. http://dx.doi.org/10.1016/j.foodcont.201...
Sobrino-López & Martin-Belloso (2006)Sobrino-López, A., & Martin-Belloso, O. (2006). Enhancing inactivation of Staphylococcus aureus in skim milk by combining high-intensity pulsed electric fields and nisin. Journal of Food Protection, 69(2), 345-353. http://dx.doi.org/10.4315/0362-028X-69.2.345. PMid:16496575. http://dx.doi.org/10.4315/0362-028X-69.2...
|
S. aureus
|
150 bipolar pulses of 8 µs at 35 kV/cm |
4.5-log |
L. innocua
|
Raw skim milk |
2 µ sec, 100 pulses, 50 kV/cm at ambient temperature |
2.4-log |
Calderon-Miranda (1998)Miranda, M. L. C. (1998). Inactivation of Listeria innocua by pulsed electric fields and nisin. Washington: Washington State University. |
E. coli
|
UHT milk |
15 pulses, 22 kV/cm |
3-log |
Grahl et al. (1992)Grahl, T., Sitzmann, W., & Maèrkl, H. (1992). Killing of microorganisms in fluid media by high-voltage pulses. In DECHEMA Biotechnology Conferences. Weinheim: VCH.
|
E. coli
|
Stimulated milk ultrafiltrate |
36 kV/cm, 50 pulses |
6-log |
Qin et al. (1998)Qin, B.-L., Barbosa-Canovas, G. V., Swanson, B. G., Pedrow, P. D., & Olsen, R. G. (1998). Inactivating microorganisms using a pulsed electric field continuous treatment system. IEEE Transactions on Industry Applications, 34(1), 43-50. http://dx.doi.org/10.1109/28.658715. http://dx.doi.org/10.1109/28.658715...
|
L. innocua
|
Raw skim milk |
15 to 28 °C, 0.5 L/min 100 pulses, 50 kV/cm 0.5 µF, 2 µsec, 3.5 Hz Exponential decay |
2.6-log |
Fernández-Molina et al. (1999a)Fernández-Molina, J. J., Barkstrom, E., & Torstensson, P. (1999a). Inactivation of Listeria innocua and Pseudomonas fluorescens in skim milk treated with pulsed electric fields (PEF). New York: American Institute of Chemical Engineers.
|
E. coli
|
Skim milk |
15 ± 1 °C, 4.0 V/µm, 3 µsec, 64 Pulses |
3-log |
Zhang et al. (1994)Zhang, Q. H., Qin, B. L., Barbosa-Canovas, G. V., & Swanson, B. G. (1994). Inactivation of E. coli for food pasteurization by high-strength pulsed electric fields. Journal of Food Processing and Preservation, 19, 103-118.
|
E. coli
|
Stimulated milk ultrafiltrate |
< 30 °C, 1.6 (1.2, 1.4, 1.6 tested) V/µm, 200-300 µsec, 60 (20, 30, 40, 50, 60) pulses |
4-log |
Pothakamury et al. (1995)Pothakamury, U. R., Monsalve-Gonzalez, A., Barbosa-Cánovas, G. V., & Swanson, B. G. (1995). Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology. Food Research International, 28(2), 167-171.
|
E. coli
|
SMUF |
< 30 °C, 2.5 V/µm, ± 300 pulses, exponential decay pulse width 20 µsec |
7-log |
Qin et al. (1995)Qin, B.-L., Chang, F.-J., Barbosa-Cánovas, G. V., & Swanson, B. G. (1995). Nonthermal inactivation of Saccharomyces cerevisiae in apple juice using pulsed electric fields. Lebensmittel-Wissenschaft + Technologie, 28(6), 564-568. http://dx.doi.org/10.1016/0023-6438(95)90002-0. http://dx.doi.org/10.1016/0023-6438(95)9...
|
L. lactis
|
Skim milk |
35 kV/cm, 90 µs, 22 °C |
1-log |
Michalac et al. (2003)Michalac, S., Alvarez, V., Ji, T., & Zhang, Q. (2003). Inactivation of selected microorganisms and properties of pulsed electric field processed milk. Journal of Food Processing and Preservation, 27(2), 137-151. http://dx.doi.org/10.1111/j.1745-4549.2003.tb00507.x. http://dx.doi.org/10.1111/j.1745-4549.20...
|
L. innocua
|
Milk |
40 kV/cm, 50 µs, 10 °C |
3.3-log |
Noci et al. (2009)Noci, F., Walkling-Ribeiro, M., Cronin, D., Morgan, D., & Lyng, J. (2009). Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk. International Dairy Journal, 19(1), 30-35. http://dx.doi.org/10.1016/j.idairyj.2008.07.002. http://dx.doi.org/10.1016/j.idairyj.2008...
|
E. coli
|
Skim milk |
K (x10-2/µs) = 5.14-6.0, 20-45 kV/cm |
38.4-44.8 µs D value |
Martin et al. (1997)Martin, O., Qin, B., Chang, F., Barbosa‐Cánovas, G., & Swanson, B. (1997). Inactivation of Escherichia coli in skim milk by high intensity pulsed electric fields. Journal of Food Process Engineering, 20(4), 317-336. http://dx.doi.org/10.1111/j.1745-4530.1997.tb00425.x. http://dx.doi.org/10.1111/j.1745-4530.19...
|
Salmonella Dublin
|
Skim milk Milk |
K (x10-2/µs) = 0.054-0.52, 15-40 kV/cm, Temp = 15-40 °C |
4-42.4 µs D value |
Sensoy et al. (1997)Sensoy, I., Zhang, Q. H., & Sastry, S. K. (1997). Inactivation kinetics of Salmonella dublin by pulsed electric field. Journal of Food Process Engineering, 20(5), 367-381. http://dx.doi.org/10.1111/j.1745-4530.1997.tb00428.x. http://dx.doi.org/10.1111/j.1745-4530.19...
|
L. monocytogenes (Scott A) |
K (x10-2/µs) = 0.012-0.015, 30 kV/cm, Temp = 10-50 °C |
150-200 µs D value |
Reina et al. (1998)Reina, L. D., Jin, Z. T., Yousef, A. E., & Zhang, Q. H. (1998). Inactivation of Listeria monocytogenes in milk by pulsed electric field. Journal of Food Protection, 61(9), 1203-1206.
|
L. innocua
|
Skim milk |
K (x10-2/µs) = 2.995, 50 kV/cm, Temp= 15-28 °C |
76.9 µs D value |
Fernández-Molina et al. (1999a)Fernández-Molina, J. J., Barkstrom, E., & Torstensson, P. (1999a). Inactivation of Listeria innocua and Pseudomonas fluorescens in skim milk treated with pulsed electric fields (PEF). New York: American Institute of Chemical Engineers.
|
L. delbrueckii
|
SMUF Raw skim milk (0.2% milkfat) |
K (x10-2/µs) = 0.096-0.115, 16 kV/cm Temp, < 30 °C |
2000-2400 µs D value |
Pothakamury, (1995)Pothakamury, U. R. (1995). High voltage pulsed electric field inactivation of Bacillus subtilis and Lactobacillus delbrueckii. Revista española de ciencia y tecnología de alimentos, 35(1), 101-107.
|
B. subtilis
|
SMUF Raw skim milk (0.2% milkfat) Milk |
K (x10-2/µs) = 0.077-0.092, 16 kV/cm, Temp < 30 °C |
2500-3000 µs D value |
Pothakamury, (1995)Pothakamury, U. R. (1995). High voltage pulsed electric field inactivation of Bacillus subtilis and Lactobacillus delbrueckii. Revista española de ciencia y tecnología de alimentos, 35(1), 101-107.
Qin et al. (1994)Qin, B. L., Zhang, Q., Barbosa-Cánovas, G. V., Swanson, B. G., & Pedrow, P. D. (1994). Inactivation of microorganisms by pulsed electric fields with different voltage waveforms. EEE Transactions on Dielectrics and Electrical Insulation, 1(6), 1047-1057.
|
B. subtilis
P. fluorescens
|
K (x10-2/µs) = 0.44-0.54, 16 kV/cm |
425-520 µs D value |
Pothakamury, (1995)Pothakamury, U. R. (1995). High voltage pulsed electric field inactivation of Bacillus subtilis and Lactobacillus delbrueckii. Revista española de ciencia y tecnología de alimentos, 35(1), 101-107.
Qin et al. (1994)Qin, B. L., Zhang, Q., Barbosa-Cánovas, G. V., Swanson, B. G., & Pedrow, P. D. (1994). Inactivation of microorganisms by pulsed electric fields with different voltage waveforms. EEE Transactions on Dielectrics and Electrical Insulation, 1(6), 1047-1057.
Fernández-Molina et al. (1999b)Fernández-Molina, J., Barkstrom, E., Torstensson, P., Barbosa-Cánovas, G., & Swanson, B. (1999b). Shelf-life extension of raw skim milk by combining heat and pulsed electric fields. In G. V. Barbosa-Cánovas & S. Lombardo (Eds.), The 6th Conference of Food Engineering. Dallas: AIChE.
|
B. subtilis
P. fluorescens
S. Dublin
|
15-28 °C, 0.51/min 30 pulses, 50 kV/cm, 0.5 µF, 2 µsec, 4.0 Hz Exponential decay |
2.7-log |
63 °C, 3.67 V/µm, 36 µsec, 40 pulses |
4.0-log |
Dunn & Pearlman (1987)Dunn, J. E., & Pearlman, J. S. (1987). U.S. Patent 4,695,472. Methods and apparatus for extending the shelf-life of fluid food products. San Diego, CA: Maxwell Laboratories, Inc.
|
Lactobacillus brevis
|
Yogurt |
(50 °C, 1.8 V/µm |
2.0-log |
Dunn & Pearlman (1987)Dunn, J. E., & Pearlman, J. S. (1987). U.S. Patent 4,695,472. Methods and apparatus for extending the shelf-life of fluid food products. San Diego, CA: Maxwell Laboratories, Inc.
|
B. stearothermophilus
|
3.4% fat milk |
60 kV/cm, 200µs, 50 °C (Tin) |
3-log |
Shin et al. (2007)Shin, J. K., Jung, K. J., Pyun, Y. R., & Chung, M. S. (2007). Application of pulsed electric fields with square wave pulse to milk inoculated with E. coli, P. fluorescens, and B. stearothermophilus. Food Science and Biotechnology, 16, 1082-1084.
|
L. lactis
|
Skim milk |
35 kV/cm, 90 µs, 22 °C |
1-log |
Michalac et al. (2003)Michalac, S., Alvarez, V., Ji, T., & Zhang, Q. (2003). Inactivation of selected microorganisms and properties of pulsed electric field processed milk. Journal of Food Processing and Preservation, 27(2), 137-151. http://dx.doi.org/10.1111/j.1745-4549.2003.tb00507.x. http://dx.doi.org/10.1111/j.1745-4549.20...
|
P. fluorescens
|
3.4% fat milk |
60 kV/cm, 200 µs, 40 °C (Tin) |
5-log |
Shin et al. (2007)Shin, J. K., Jung, K. J., Pyun, Y. R., & Chung, M. S. (2007). Application of pulsed electric fields with square wave pulse to milk inoculated with E. coli, P. fluorescens, and B. stearothermophilus. Food Science and Biotechnology, 16, 1082-1084.
|
Cronobacter sakazakii
|
Infant formula milk |
35 kV/cm, 500µs, 5 °C (Tin) |
1.2-log |
Pina-Perez et al. (2009)Pina-Perez, M. C., Rodrigo, D., & Lopez, A. M. (2009). Sub-lethal damage in Cronobacter sakazakii subsp sakazakii cells after different pulsed electric field treatments in infant formula milk. Food Control, 20, 1145-1150.
|
L. innocua
|
3.6% Fat whole milk |
29 kV/cm, 250 µs, < 45 °C |
1.5-2-log |
Picart et al. (2002)Picart, L., Dumay, E., & Cheftel, J. C. (2002). Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition. Innovative Food Science & Emerging Technologies, 3, 357-369.
|
Mycobacterium paratuberculosis
|
Milk |
30 kV/cm, 2500 pulses, ~50 °C |
5.6-log, 5.9-log |
Rowan et al. (2001)Rowan, N. J., MacGregor, S. J., Anderson, J. G., Cameron, D., & Farish, O. (2001). Inactivation of Mycobacterium paratuberculosis by pulsed electric fields. Applied and Environmental Microbiology, 67, 2833-2836.
|
L. innocua
|
Whole milk |
40 kV/cm, 43.75 µs, 68 °C |
5.5-log |
Guerrero-Beltrán et al. (2010)Guerrero-Beltrán, J. Á., Sepulveda, D. R., Góngora-Nieto, M. M., Swanson, B., & Barbosa-Cánovas, G. (2010). Milk thermization by pulsed electric fields (PEF) and electrically induced heat. Journal of Food Engineering, 100(1), 56-60. http://dx.doi.org/10.1016/j.jfoodeng.2010.03.027. http://dx.doi.org/10.1016/j.jfoodeng.201...
|
S. aureus
|
Skim milk |
25 kV/cm, 100 µs, ~50 °C |
3-log |
Sobrino-López & Martín-Belloso (2008)Sobrino-López, A., & Martín-Belloso, O. (2008). Enhancing the lethal effect of high intensity pulsed electric field in milk by antimicrobial compounds as combined hurdles. Journal of Dairy Science, 91, 1759-1768.
|