Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid

Gurtler, Joshua B.; Bailey, Rebecca B.; Geveke, David J.; Zhang, Howard Q.

doi:10.1016/j.foodcont.2011.03.029

Cited by 49 publications

(30 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Pulsed electric field treatments were carried out on pomegranate juice inoculated with acid-resistant enterohemorrhagic E. coli O157:H7 (ATCC 43895), non-pathogenic E. coli (ATCC 35218) and E. coli K12 (ATCC 23716) similar to the study by Gurtler et al (2011) on strawberry juice. These cultures were stored on Tryptic Soy Agar (TSA, Difco, Becton Dickinson, Sparks, MD) slants in borosilicate screw-cap test tubes at 4°C.…”

Section: Preparation Of Bacterial Cells and Inoculation Of Pomegranatmentioning

confidence: 99%

Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing

Jin

Guo

Zhang

2015

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

Section: Preparation Of Bacterial Cells and Inoculation Of Pomegranatmentioning

confidence: 99%

Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing

Jin

Guo

Zhang

2015

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

“…Heat processing renders berries as different products from their fresh counterparts, which may be more acceptable for berries used for juices, cereals, and purees than whole berries. Alternatively, pasteurization to achieve a 5-log reduction of bacterial pathogens in strawberry juice has been demonstrated with pulsed electric fields in conjunction with other hurdles Gurtler et al, 2011). S. Enteritidis and E. coli O157:H7 were inactivated by high-intensity PEF of 35 kV/cm, 4 μs pulse length in bipolar mode at or below 37°C when used in conjunction with cinnamon bark oil concentrate (0.05%) or citric acid (0.5%) .…”

Section: Contamination Reduction Strategiesmentioning

confidence: 99%

Salmonella and Tomatoes

Bartz¹,

Marvasi²,

Teplitski³

2014

The Produce Contamination Problem

View full text Add to dashboard Cite

Academic Press is an imprint of ElsevierNo part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher Permissions may be sought directly from Elsevier's Science & Technology Rights Department in Oxford, UK: phone (+44) (0) 1865 843830; fax (+44) (0) 1865 853333; email: permissions@elsevier.com. Alternatively you can submit your request online by visiting the Elsevier web site at http://elsevier.com/locate/permissions, and selecting Obtaining permission to use Elsevier material NoticeNo responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses and drug dosages should be made British Library Cataloguing in Publication DataA catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication DataA catalog record for this book is available from the Library of Congress Printed and bound in the United States PART 3 CONTAMINATION AVOIDANCE PRE AND POSTHARVEST CHAPTER 15 Produce Contamination Issues in Mexico and CHAPTER 16 Regulatory Issues in Europe RegardingFresh PART 4 TECHNOLOGY FOR REDUCTION OF HUMAN PATHOGENS IN FRESH PRODUCE PrefaceThe premise of the book is that once human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently with currently available technologies based on washing with sanitizing agents to assure microbiological safety. Outbreaks since the first edition of this book was published have been attributed to consumption of fresh commodities including but not limited to cantaloupes, mangoes, tomatoes, seed sprouts, and salad greens. Globally extensive research, published in thousands of scientific papers and documents, has focused on the microbiological safety of fresh produce. Disinfection methods whether conventional or based on new innovative technology fail to reduce pathogen loads on produce to levels consistent with product safety.Produce decontamination methods are surprisingly similar in the level of reductions in pathogens they achieve. Methods that are effective, irradiation and high pressure, are either not accepted by a large segment of consumers or not practical for all types of fresh produce. The intrinsic interaction of microbes with plant tissues, internalization, biofilm formation, and association with inaccessible sites contributes to the insufficient reduction in microbial populations to assure product safety. The key to improving the microbial safety of fresh products is the development of wiser strategies to avoid human pathogen contamination of the products rather than focusing on disinfect...

show abstract

“…Studies with microbial reduction involve inactivation of Escherichia coli, Escherichia coli O157:H7, Salmonella sp., Listeria monocytogenes, Listeria innocua, Bacillus cereus, Pseudomonas fluorescence and Saccharomyces cerevisiae, etc. [13][14][15][16][17][18][19], whereas enzyme inactivation studies include inhibition of Pectin Methyl Esterase (PME), lipoxygenase, polygalacturonase, Peroxidase (POD), Polyphenoloxidase (PPO), and ß-glucosidase [20][21][22][23][24][25][26][27][28][29][30][31].…”

Section: Introductionmentioning

confidence: 99%

Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability

Yilmaz¹,

Evrendilek²

2017

J Nutr Food Sci

View full text Add to dashboard Cite

Pulsed Electric Field (PEF) treatment is a non-thermal food processing technology that mostly applied to low viscosity high acidity food samples. Due to its non-thermal nature, it is preferred over thermal processing technologies since it has a superiority to preserve physical, chemical, biochemical and sensory properties of food with extended shelf life. Studies focused on preservation of bioactive and health-related compounds usually involve effect of PEF on water soluble vitamins, total antioxidant capacity, total phenolic compounds, phenolic substances, organic acids, and anthocyanins and are limited on how bioaccessibility and bioavailability of these compounds are changed by PEF processing. Thus, effects of PEF processing on bioaccessibility and bioavailability of food components with both in vivo and in vitro studies emphasizing on future needs are emphasized in this review.

show abstract

Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid

Cited by 49 publications

References 29 publications

Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing

Upscaling from benchtop processing to industrial scale production: More factors to be considered for pulsed electric field food processing

Salmonella and Tomatoes

Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability

Contact Info

Product

Resources

About