Destruction and Inhibition of Bacterial Spores by High Voltage Pulsed Electric Field
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 399–401, March 1997
How to Cite
MARQUEZ, V.O., MITTAL, G.S. and GRIFFITHS, M.W. (1997), Destruction and Inhibition of Bacterial Spores by High Voltage Pulsed Electric Field. Journal of Food Science, 62: 399–401. doi: 10.1111/j.1365-2621.1997.tb04010.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 3/10/96; revised 9/12/96; accepted 10/7/96.
- high voltage;
- electric pulse;
Electric field strengths (E) from 20 to 50 kV/cm with pulse numbers ranging from 15 to 50 were applied to Bacillus spore suspensions in 0.10 to 0.15% NaCl solution. The lowest count of viable spores, expressed as the logarithmic ratio of initial count before treatment to surviving spores (log(No/N) 3.425 and 5 at 25°C) was obtained at 50 kV/cm with 30 and 50 pulses for B. subtilis and B. cereus, respectively. The log(No/N) increased with increased treatment temperature or increased time gap between pulses. Spores were unable to repair damage even after 1 mo.