Resistance of Campylobacter jejuni to heat and to pulsed electric fields

Efficacy of pulsed electric fields for the inactivation of indicator microorganisms and foodborne pathogens in liquids and raw chicken

“…In this study, the maximum reduction obtained for Campylobacter was around 7 log 10 CFU/mL while Sagarzazu et al (2010) achieved approximately 6 log 10 CFU/mL. Many of the PEF parameters in this study were more intense than the study by Sagarzazu et al (2010) with respective electric field intensities of 65 kV/cm and 35 kV/cm. The pulse frequency in this study was also much greater (i.e.…”

“…It is well established that PEF parameters including electric field strength and pulse frequency can influence the level of inactivation achieved (Wouters, Alvarez, & Raso, 2001). Treatment temperatures are reported to have remained below 35 C in the study by (Sagarzazu et al, 2010) and although the temperatures reached during the treatments in this study remained below what would be considered to be lethal to the organisms under investigation for the duration of the treatments (i.e. < 50 C), it has been reported that temperatures above 40 C can increase the lethality of PEF (Toepfl et al, 2007).…”

“…A 20 s PEF treatment for example resulted in reductions of 1.19 and 4.53 log 10 CFU/mL for C. jejuni 1136 DF and C. coli 1662 DF, respectively while PEF treatment for 25 s resulted in reductions of 2.19 and 7.11 log 10 CFU/mL for C. jejuni NCTC 11168 and C. coli 1140 DF, respectively. A recent study by Sagarzazu et al (2010) investigated PEF (15e35 kV/cm) for the inactivation of C. jejuni and demonstrated an increase in the level of inactivation of Campylobacter with increased electric field strength and pulse number. In this study, the maximum reduction obtained for Campylobacter was around 7 log 10 CFU/mL while Sagarzazu et al (2010) achieved approximately 6 log 10 CFU/mL.…”

“…A recent study by Sagarzazu et al (2010) investigated PEF (15e35 kV/cm) for the inactivation of C. jejuni and demonstrated an increase in the level of inactivation of Campylobacter with increased electric field strength and pulse number. In this study, the maximum reduction obtained for Campylobacter was around 7 log 10 CFU/mL while Sagarzazu et al (2010) achieved approximately 6 log 10 CFU/mL. Many of the PEF parameters in this study were more intense than the study by Sagarzazu et al (2010) with respective electric field intensities of 65 kV/cm and 35 kV/cm.…”

“…While numerous studies have investigated PEF for the inactivation of foodborne bacteria such as Escherichia coli and Salmonella spp. (Danis et al, 2009;MosquedaMelgar et al, 2008), there is only a single published study which has examined the application of PEF technology for the inactivation of Campylobacter (Sagarzazu, Cebrián, Pagán, Condón, & Mañas, 2010).…”