Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli

M. Fernanda San Martín, Federico M. Harte, Huub Lelieveld, Gustavo V. Barbosa-Cánovas, Barry G. Swanson

Research output: Contribution to journalArticlepeer-review

35 Scopus citations

Abstract

The inactivation effect of 18 T pulsed magnetic fields in combination with selected non-thermal technologies was studied on Escherichia coli ATCC 11775. The bacteria were subjected to a treatment of either ultrasound (20 kHz, 70 W, 242 μm), high hydrostatic pressure (207 MPa, 5 min), pulsed electric field (6.25 kV/cm, 5.6 ms), or anti-microbials (Nisin 77.5 mg/1, lysozyme 1 mg/ml) and 50 magnetic field pulses (18 T, 30 μs). No additional inactivation or cell damage due to exposure to the pulsed magnetic field at 42 °C was observed.

Original languageEnglish (US)
Pages (from-to)273-277
Number of pages5
JournalInnovative Food Science and Emerging Technologies
Volume2
Issue number4
DOIs
StatePublished - Dec 1 2001

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering

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