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

9 Scopus citations

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

All Science Journal Classification (ASJC) codes

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

Fingerprint Dive into the research topics of 'Potential use of 18 tesla static and pulsed magnetic fields on Escherichia coli and Saccharomyces cerevisiae'. Together they form a unique fingerprint.

  • Cite this