Escherichia coli and Saccharomyces cerevisiae were subjected to 18T static and pulsed magnetic fields at different temperatures in either phosphate buffer, McIlvaine buffer, or peptonated water. Colony forming units were recorded after incubation in nutrient and Violet Red Bile agar for E. coli and potato dextrose agar for S. cerevisiae. No inactivation or cell injury was detected due to the influence of the magnetic field whether static or pulsed. As expected, at higher temperatures both inactivation and cell injury were increased. Although further research is needed, magnetic field technology at 18 T or lower does not appear as a feasible option for processing foods.
|Original language||English (US)|
|Number of pages||13|
|Journal||Journal of Food Processing and Preservation|
|State||Published - Jul 2001|
All Science Journal Classification (ASJC) codes
- Food Science
- Chemical Engineering(all)