Please use this identifier to cite or link to this item:
Title: Influence of temperature and surfactant on Escherichia coli inactivation in aqueous suspensions treated by moderate pulsed electric fields
Authors: Zakhem, Henri El 
Lanoisellé, Jean-Louis
Lebovka, Nikolai I.
Nonus, Maurice
Vorobiev, Eugene
Affiliations: Department of Chemical Engineering 
Keywords: Escherichia coli
Pulsed electric field
Thermal treatment
Electrical conductivity
Issue Date: 2007
Part of: International journal of food microbiology
Volume: 120
Issue: 3
Start page: 259
End page: 265
This research employed a conductometric technique to estimate the inactivation kinetics of Escherichia coli cells in aqueous suspensions (1 wt.%) during simultaneous pulsed electric fields (PEF) and thermal treatments. The electric field strength was E = 5 kV/cm, the effective PEF treatment time tPEF was within 0–0.2 s, the pulse duration ti was 10− 3 s, the medium temperature was 30–50 °C, and the time of thermal treatment tT was within 0–7000 s. The damage of E. coli was accompanied by cell size decrease and release of intracellular components. The synergy between PEF and thermal treatments on E. coli inactivation was clearly present. The non-ionic surfactant Triton X-100 additionally improved its inactivation. The characteristic damage time followed the Arrhenius law within the temperature range 30–50 °C with activation energies W = 94 ± 2 kJ mol− 1 and W = 103 ± 5 kJ mol− 1 with and without the presence of surfactant, respectively. Relations between cell aggregation, cell ζ-potentials and presence of surfactant were analysed.
DOI: 10.1016/j.ijfoodmicro.2007.09.002
Ezproxy URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Chemical Engineering

Show full item record


checked on Oct 23, 2021

Record view(s)

checked on Oct 23, 2021

Google ScholarTM


Dimensions Altmetric

Dimensions Altmetric

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.