Application of low frequency pulsed ohmic heating for inactivation of foodborne pathogens and MS-2 phage in buffered peptone water and tomato juice

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• 作者：Sang-Soon Kim^a ; ^b ; Won Choi^c ; Dong-Hyun Kang^a ; ^b ; ^{kang7820@snu.ac.kr}
• 关键词：Frequency ; Pulsed ohmic heating ; Pathogens inactivation ; Sub-lethal injury ; Tomato juice ; Electrode corrosion
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：63
• 期：Complete
• 页码：22-27
• 全文大小：600 K
• 卷排序：63

文摘

Applicability of low frequency pulsed ohmic heating was identified for tomato juice. Propidium iodide uptake values were significantly high at lower frequencies. Resuscitation level of pathogenic bacteria increased as frequency increased. MS-2 phage were inactivated more effectively at lower frequencies. Electrode corrosion rate and quality aspects were not significantly different.