Potential use of 18 tesla static and pulsed magnetic fields on Escherichia coli and Saccharomyces cerevisiae

F. Harte, M. F. San Martin, A. H. Lacerda, H. L.M. Lelieveld, B. G. Swanson, G. V. Barbosa-Cánovas

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

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 languageEnglish (US)
Pages (from-to)223-235
Number of pages13
JournalJournal of Food Processing and Preservation
Volume25
Issue number3
DOIs
StatePublished - Jul 2001

Fingerprint

Magnetic Fields
magnetic fields
Yeast
Escherichia coli
Saccharomyces cerevisiae
Magnetic fields
Agar
Buffers
buffers
agar
inactivation temperature
Dextrose
Viola
Food processing
Food Handling
Temperature
Wounds and Injuries
Solanum tuberosum
bile
food processing

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Harte, F. ; San Martin, M. F. ; Lacerda, A. H. ; Lelieveld, H. L.M. ; Swanson, B. G. ; Barbosa-Cánovas, G. V. / Potential use of 18 tesla static and pulsed magnetic fields on Escherichia coli and Saccharomyces cerevisiae. In: Journal of Food Processing and Preservation. 2001 ; Vol. 25, No. 3. pp. 223-235.
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Potential use of 18 tesla static and pulsed magnetic fields on Escherichia coli and Saccharomyces cerevisiae. / Harte, F.; San Martin, M. F.; Lacerda, A. H.; Lelieveld, H. L.M.; Swanson, B. G.; Barbosa-Cánovas, G. V.

In: Journal of Food Processing and Preservation, Vol. 25, No. 3, 07.2001, p. 223-235.

Research output: Contribution to journalArticle

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