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  • Title: Effects of pH, temperature, and pre-pulsed electric field treatment on pulsed electric field and heat inactivation of Escherichia coli O157:H7.
    Author: Evrendilek GA, Zhang QH.
    Journal: J Food Prot; 2003 May; 66(5):755-9. PubMed ID: 12747681.
    Abstract:
    This investigation was undertaken to study the inactivation of Escherichia coli O157:H7 by pulsed electric field (PEF) treatment and heat treatment after exposure to different stresses. E. coli O157:H7 cells exposed to different pHs (3.6, 5.2, and 7.0 for 6 h). different temperatures (4, 35, and 40 degrees C for 6 h), and different pre-PEF treatments (10, 15, and 20 kV/cm) were treated with PEFs (20, 25, and 30 kV/cm) or heat (60 degrees C for 3 min). The results of these experiments demonstrated that a pH of 3.6 and temperatures of 4 and 40 degrees C caused significant decreases in the inactivation of E. coli O157:H7 by PEF treatment and heat treatment (P < 0.05). Pre-PEF treatments, pHs of 5.2 and 7.0, and a temperature of 35 degrees C, on the other hand, did not result in any resistance of E. coli O157:H7 cells to inactivation by PEF treatment and heat treatment (P > 0.05).
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