On the origin of the deviation from the first-order kinetics in inactivation of microbial cells by pulsed electric fields

Lebovka, Nikolaï; Vorobiev, Eugène

doi:10.1016/s0168-1605(03)00321-0

Cited by 57 publications

(19 citation statements)

References 11 publications

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“…In fact, several research papers use weibullian equations to describe HIPEF microbial inactivation in food products (Monfort et al 2010;Sampedro, Rivas, Rodrigo, Martínez, & Rodrigo, 2006;San Martín, Sepulveda, Altunakar, Góngora-Nieto, Swanson, & Barbosa-Cánovas, 2007). Lebovka and Vorobiev (2004) suggested that an interpretation of such deviation of the first-order kinetic could be the variety of microbial shapes and dimensions, as well as existence of bacterial geometry anisotropy and distribution of bacterial orientations. Our results show that, in both beverages, an 1800 ms HIPEF treatment was needed to achieve 5 log reductions of the initial L. innocua population, following the FDA recommendation.…”

Section: Innocua Inactivation By Hipefmentioning

confidence: 99%

Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage

et al. 2011

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Section: Innocua Inactivation By Hipefmentioning

confidence: 99%

Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage

et al. 2011

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“…Irreversible electroporation is used in food technology for liquid food sterilization, food preservation, and water treatment as a tool for efficient cell killing (Graškova et al 1996;Danfelter et al 1998;Lebovka and Vorobiev 2004), which is important for nonthermal food preservation and for freshwater treatment (Gould 1995;Lebovka et al 2002;Lebovka and Vorobiev 2004;Teissié et al 2002).…”

Section: Water Sterilization and Food Preservationmentioning

confidence: 99%

Electroporation in Biological Cell and Tissue: An Overview

Kandušer

Miklavčič²

2008

Electrotechnologies for Extraction From Food Plants and Biomaterials

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In this chapter, basics and mechanisms of electroporation are presented. Most important electric pulse parameters for electroporation efficiency for different applications that involve introduction of small molecules and macromolecules into the cell or cell membrane electrofusion are described. In all these applications, cell viability has to be preserved. However, in some biotechnological applications, such as liquid food sterilization or water treatment, electroporation is used as a method for efficient cell killing. For all the applications mentioned above, besides electric pulse parameters, other factors, such as electroporation medium composition and osmotic pressure, play significant roles in electroporation effectiveness. For controlled use of the method in all applications, the basic mechanisms of electroporation need to be known. The phenomenon was studied from the single-cell level and dense cell suspension that represents a simplified homogenous tissue model, to complex biological tissues. In the latter, different cell types and electric conductivity that change during the course of electric pulse application can significantly affect the effectiveness of the treatment. For such a complex situation, the design and use of suitable electrodes and theoretical modeling of electric field distribution within the tissue are essential. Electroporation as a universal method applicable to different cell types is used for different purposes. In medicine it is used for electrochemotherapy and genetherapy. In biotechnology it is used for water and liquid food sterilization and for transfection of bacteria, yeast, plant protoplast, and intact plant tissue. Understanding the phenomenon of electroporation, its mechanisms and optimization of all the parameters that affect electroporation is a prerequisite for successful treatment. In addition to the parameters mentioned above, different biological characteristics of treated cell affect the outcome of the treatment. Electroporation, gene electrotransfer and electrofusion are affected by cell membrane fluidity, cytoskeleton, and the presence of the cell wall in bacteria yeast and plant cells. Thus, electroporation parameters need to be specifically optimized for different cell types.

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“…The available literature indicates that there is an electrical orientation effect [12,13] and therefore, to produce a given level of decontamination for food contaminated with rod-shaped bacteria by a field applied radially, requires pulses having an increased intensity over a field applied axially. Fluid turbulence is therefore generated in industrial PEF systems to ensure that the bacteria are attacked at various angles as they pass through the treatment cells, where the only direction of the applied electric field is across the two electrodes.…”

Section: Electric Field Directionmentioning

confidence: 99%

Demonstration of a Novel Pulsed Electric Field Technique Generating Neither Conduction Currents Nor Joule Effects

Novac

Banakhr

Smith

et al. 2014

IEEE Trans. Plasma Sci.

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On the origin of the deviation from the first-order kinetics in inactivation of microbial cells by pulsed electric fields

Cited by 57 publications

References 11 publications

Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage

Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage

Electroporation in Biological Cell and Tissue: An Overview

Demonstration of a Novel Pulsed Electric Field Technique Generating Neither Conduction Currents Nor Joule Effects

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