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Novel Approaches to Environmental Monitoring and Control of Listeria monocytogenes in Food Production Facilities. Foods 2022; 11:foods11121760. [PMID: 35741961 PMCID: PMC9222551 DOI: 10.3390/foods11121760] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/06/2022] [Accepted: 06/10/2022] [Indexed: 11/20/2022] Open
Abstract
Listeria monocytogenes is a serious public health hazard responsible for the foodborne illness listeriosis. L. monocytogenes is ubiquitous in nature and can become established in food production facilities, resulting in the contamination of a variety of food products, especially ready-to-eat foods. Effective and risk-based environmental monitoring programs and control strategies are essential to eliminate L. monocytogenes in food production environments. Key elements of the environmental monitoring program include (i) identifying the sources and prevalence of L. monocytogenes in the production environment, (ii) verifying the effectiveness of control measures to eliminate L. monocytogenes, and (iii) identifying the areas and activities to improve control. The design and implementation of the environmental monitoring program are complex, and several different approaches have emerged for sampling and detecting Listeria monocytogenes in food facilities. Traditional detection methods involve culture methods, followed by confirmation methods based on phenotypic, biochemical, and immunological characterization. These methods are laborious and time-consuming as they require at least 2 to 3 days to obtain results. Consequently, several novel detection approaches are gaining importance due to their rapidness, sensitivity, specificity, and high throughput. This paper comprehensively reviews environmental monitoring programs and novel approaches for detection based on molecular methods, immunological methods, biosensors, spectroscopic methods, microfluidic systems, and phage-based methods. Consumers have now become more interested in buying food products that are minimally processed, free of additives, shelf-stable, and have a better nutritional and sensory value. As a result, several novel control strategies have received much attention for their less adverse impact on the organoleptic properties of food and improved consumer acceptability. This paper reviews recent developments in control strategies by categorizing them into thermal, non-thermal, biocontrol, natural, and chemical methods, emphasizing the hurdle concept that involves a combination of different strategies to show synergistic impact to control L. monocytogenes in food production environments.
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Astráin-Redín L, Moya J, Alejandre M, Beitia E, Raso J, Calvo B, Cebrián G, Álvarez I. Improving the microbial inactivation uniformity of pulsed electric field ohmic heating treatments of solid products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112709] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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3
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Liu X, Lendormi T, Le Fellic M, Lemée Y, Lanoisellé JL. Hygienization of mixed animal by-product using pulsed electric field in a continuous treatment system: Synergistic effect with ohmic heating on the inactivation of indicator bacteria. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 118:18-26. [PMID: 32877854 DOI: 10.1016/j.wasman.2020.08.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 07/21/2020] [Accepted: 08/07/2020] [Indexed: 06/11/2023]
Abstract
Thermal hygienization of waste animal by-products (ABP) before anaerobic digestion is imposed by EU regulations in order to minimize its sanitary risk during digestate land application. This process is energy and time consuming. The present paper deals with the hygienization of ABP using pulsed electric field (PEF) in a continuous system. Enterococcus faecalis ATCC 19433 and Escherichia coli ATCC 25922 were tested as indicator bacteria characterizing the microbial inactivation efficiency. Four electric field strengths (15, 20, 25 and 30 kV∙cm-1) were applied to the continuous treatment chamber where circulated the ABP suspension. Synergistic effect of PEF and ohmic heating (Tave = 41 °C) and single effect of PEF (Tave = 28 °C) on bacterial inactivation were investigated. With the effect of ohmic heating, PEF treatment at 25 and 30 kV∙cm-1 for 0.9 ms could obtain 5-log10 reduction of Ent. faecalis. This efficiency complies with the EU criteria to validate an alternative hygienization process. The time estimated by Weibull model for 5-log10 reduction of both indicator bacteria (5-D value) was significantly reduced by 2-24.5 times when the synergistic effect of PEF and ohmic heating was present. The increase in electric field strength from 25 kV∙cm-1 to 30 kV∙cm-1 did not amount to a further inactivation. PEF process coupling ohmic heating at 25 kV∙cm-1 was the most efficient for ABP hygienization among the four electric field strengths studied.
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Affiliation(s)
- Xiaojun Liu
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F-56300 Pontivy, France.
| | - Thomas Lendormi
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F-56300 Pontivy, France
| | - Magali Le Fellic
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F-56300 Pontivy, France
| | - Yves Lemée
- Univ. Bretagne Sud, UMR CNRS 6027, IRDL, F-56300 Pontivy, France
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Degala HL, Scott JR, Rico Espinoza FI, Mahapatra AK, Kannan G. Synergistic effect of ozonated and electrolyzed water on the inactivation kinetics of
Escherichia coli
on goat meat. J Food Saf 2019. [DOI: 10.1111/jfs.12740] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Hema L. Degala
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
| | - Jasmine R. Scott
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
| | | | - Ajit K. Mahapatra
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
| | - Govind Kannan
- Food Engineering Laboratory, Agricultural Research Station, College of Agriculture, Family Sciences and TechnologyFort Valley State University Fort Valley Georgia
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Bucur FI, Grigore-Gurgu L, Crauwels P, Riedel CU, Nicolau AI. Resistance of Listeria monocytogenes to Stress Conditions Encountered in Food and Food Processing Environments. Front Microbiol 2018; 9:2700. [PMID: 30555426 PMCID: PMC6282059 DOI: 10.3389/fmicb.2018.02700] [Citation(s) in RCA: 143] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Accepted: 10/23/2018] [Indexed: 12/17/2022] Open
Abstract
Listeria monocytogenes is a human food-borne facultative intracellular pathogen that is resistant to a wide range of stress conditions. As a consequence, L. monocytogenes is extremely difficult to control along the entire food chain from production to storage and consumption. Frequent and recent outbreaks of L. monocytogenes infections illustrate that current measures of decontamination and preservation are suboptimal to control L. monocytogenes in food. In order to develop efficient measures to prevent contamination during processing and control growth during storage of food it is crucial to understand the mechanisms utilized by L. monocytogenes to tolerate the stress conditions in food matrices and food processing environments. Food-related stress conditions encountered by L. monocytogenes along the food chain are acidity, oxidative and osmotic stress, low or high temperatures, presence of bacteriocins and other preserving additives, and stresses as a consequence of applying alternative decontamination and preservation technologies such high hydrostatic pressure, pulsed and continuous UV light, pulsed electric fields (PEF). This review is aimed at providing a summary of the current knowledge on the response of L. monocytogenes toward these stresses and the mechanisms of stress resistance employed by this important food-borne bacterium. Circumstances when L. monocytogenes cells become more sensitive or more resistant are mentioned and existence of a cross-resistance when multiple stresses are present is pointed out.
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Affiliation(s)
- Florentina Ionela Bucur
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Peter Crauwels
- Institute of Microbiology and Biotechnology, Ulm University, Ulm, Germany
| | | | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
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6
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Inactivation kinetics of Escherichia coli in cranberry juice during multistage treatment by electric fields. Food Res Int 2018; 106:780-790. [DOI: 10.1016/j.foodres.2018.01.049] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 01/18/2018] [Accepted: 01/19/2018] [Indexed: 11/20/2022]
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7
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Cebrián G, Mañas P, Condón S. Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation. Front Microbiol 2016; 7:734. [PMID: 27242749 PMCID: PMC4873515 DOI: 10.3389/fmicb.2016.00734] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Accepted: 05/02/2016] [Indexed: 11/13/2022] Open
Abstract
In this paper the resistance of bacterial foodborne pathogens to manosonication (MS), pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed and compared. The influence of different factors on the resistance of bacterial foodborne pathogens to these technologies is also compared and discussed. Only results obtained under harmonized experimental conditions have been considered. This has allowed us to establish meaningful comparisons and draw significant conclusions. Among the six microorganisms here considered, Staphyloccocus aureus is the most resistant foodborne pathogen to MS and HHP and Listeria monocytogenes to UV. The target microorganism of PEF would change depending on the treatment medium pH. Thus, L. monocytogenes is the most PEF resistant microorganism at neutral pH but Gram-negatives (Escherichia coli, Salmonella spp., Cronobacter sakazakii, Campylobacter jejuni) would display a similar or even higher resistance at acidic pH. It should be noted that, in acidic products, the baroresistance of some E. coli strains would be comparable to that of S. aureus. The factors affecting the resistance of bacterial foodborne pathogens, as well as the magnitude of the effect, varied depending on the technology considered. Inter- and intra-specific differences in microbial resistance to PEF and HHP are much greater than to MS and UV. Similarly, both the pH and aw of the treatment medium highly condition microbial resistance to PEF and HHP but no to MS or UV. Growth phase also drastically affected bacterial HHP resistance. Regarding UV, the optical properties of the medium are, by far, the most influential factor affecting its lethal efficacy. Finally, increasing treatment temperature leads to a significant increase in lethality of the four technologies, what opens the possibility of the development of combined processes including heat. The appearance of sublethally damaged cells following PEF and HHP treatments could also be exploited in order to design combined processes. Further work would be required in order to fully elucidate the mechanisms of action of these technologies and to exhaustively characterize the influence of all the factors acting before, during, and after treatment. This would be very useful in the areas of process optimization and combined process design.
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Affiliation(s)
| | | | - Santiago Condón
- Tecnología de los Alimentos, Facultad de Veterinaria de Zaragoza, Instituto Agroalimentario de Aragón – IA2 – (Universidad de Zaragoza-CITA), ZaragozaSpain
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Effect of pulsed electric field (PEF)-treated kombucha analogues from Quercus obtusata infusions on bioactives and microorganisms. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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9
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Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms. Int J Food Microbiol 2014; 173:105-11. [DOI: 10.1016/j.ijfoodmicro.2013.12.022] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 12/23/2013] [Accepted: 12/23/2013] [Indexed: 11/23/2022]
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Saldaña G, Álvarez I, Condón S, Raso J. Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization. Crit Rev Food Sci Nutr 2014; 54:1415-26. [DOI: 10.1080/10408398.2011.638995] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Li M, Pradhan A, Wang W, Li Y. Prediction of Listeria innocua survival in fully cooked chicken breast products during postpackage thermal treatment. Poult Sci 2013; 92:827-35. [PMID: 23436535 DOI: 10.3382/ps.2012-02743] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The effectiveness of postpackage hot water thermal treatment on survival of Listeria innocua in fully cooked chicken breast products was investigated at 60, 70, 80, and 90°C. Primary models based on log-linear and Weibull models were used to fit bacterial survival curves at different temperatures. The prediction plot and fit statistics indicated that the Weibull model provided a better fit than the log-linear model and was selected as the primary model. A secondary model based on linear regression was developed to describe the effect of temperature on the kinetic parameters of Listeria innocua survival derived from the Weibull model. The root mean square error and coefficients of determination indicated a good fit of the secondary model. The models were validated by independent data from pilot plant tests, and the values of bias factor and accuracy factor fell into the acceptable range. The models developed in this study can assist poultry producers and risk managers in designing appropriate thermal treatment regimens to minimize the risk associated with Listeria in ready-to-eat poultry products.
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Affiliation(s)
- Min Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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Huang K, Tian H, Gai L, Wang J. A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.02.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Bermúdez-Aguirre D, Corradini MG. Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.05.040] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Golberg A, Rae CS, Rubinsky B. Listeria monocytogenes cell wall constituents exert a charge effect on electroporation threshold. BIOCHIMICA ET BIOPHYSICA ACTA 2012; 1818:689-94. [PMID: 22100748 PMCID: PMC3366149 DOI: 10.1016/j.bbamem.2011.11.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2011] [Revised: 10/13/2011] [Accepted: 11/02/2011] [Indexed: 11/17/2022]
Abstract
Genetically engineered cells with mutations of relevance to electroporation, cell membrane permeabilization by electric pulses, can become a promising new tool for fundamental research on this important biotechnology. Listeria monocytogenes mutants lacking DltA or MprF and assayed for sensitivity to the cathelicidin like anti-microbial cationic peptide (mCRAMP), were developed to study the effect of cell wall charge on electroporation. Working in the irreversible electroporation regime (IRE), we found that application of a sequence of 50 pulses, each 50μs duration, 12.5kV/cm field, delivered at 2Hz led to 2.67±0.29 log reduction in wild-type L. monocytogenes, log 2.60±0.19 in the MprF-minus mutant, and log 1.33±0.13 in the DltA-minus mutant. The experimental observation that the DltA-minus mutant was highly susceptible to cationic mCRAMP and resistant to IRE suggests that the charge on the bacterial cell wall affects electroporation and shows that this approach may be promising for fundamental studies on electroporation.
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Affiliation(s)
- Alex Golberg
- Department of Mechanical Engineering, University of California, Berkeley, CA 94720, USA.
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15
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pH-changes during pulsed electric field treatments — Numerical simulation and in situ impact on polyphenoloxidase inactivation. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.07.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Food Preservation by Pulsed Electric Fields: An Engineering Perspective. FOOD ENGINEERING REVIEWS 2011. [DOI: 10.1007/s12393-011-9035-7] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Condón S, Mañas P, Cebrián G. Manothermosonication for Microbial Inactivation. FOOD ENGINEERING SERIES 2011. [DOI: 10.1007/978-1-4419-7472-3_11] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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18
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Meneses N, Jaeger H, Moritz J, Knorr D. Impact of insulator shape, flow rate and electrical parameters on inactivation of E. coli using a continuous co-linear PEF system. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2010.11.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH. Food Microbiol 2010; 27:550-8. [DOI: 10.1016/j.fm.2010.01.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2009] [Revised: 01/14/2010] [Accepted: 01/17/2010] [Indexed: 11/18/2022]
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20
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Modeling inactivation kinetics and occurrence of sublethal injury of a pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pH. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.01.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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GARCÍA DIEGO, SOMOLINOS MARÍA, HASSANI MOUNIR, ÁLVAREZ IGNACIO, PAGÁN RAFAEL. MODELING THE INACTIVATION KINETICS OFESCHERICHIA COLIO157:H7 DURING THE STORAGE UNDER REFRIGERATION OF APPLE JUICE TREATED BY PULSED ELECTRIC FIELDS. J Food Saf 2009. [DOI: 10.1111/j.1745-4565.2009.00176.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Sobrino-López A, Martín-Belloso O. Review: Potential of High-Intensity Pulsed Electric Field Technology for Milk Processing. FOOD ENGINEERING REVIEWS 2009. [DOI: 10.1007/s12393-009-9011-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Wan J, Coventry J, Swiergon P, Sanguansri P, Versteeg C. Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.01.050] [Citation(s) in RCA: 130] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.01.037] [Citation(s) in RCA: 154] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.11.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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26
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Zhao W, Yang R, Wang M. Cold storage temperature following pulsed electric fields treatment to inactivate sublethally injured microorganisms and extend the shelf life of green tea infusions. Int J Food Microbiol 2009; 129:204-8. [DOI: 10.1016/j.ijfoodmicro.2008.12.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2008] [Revised: 11/23/2008] [Accepted: 12/02/2008] [Indexed: 11/29/2022]
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Janssen M, Verhulst A, Valdramidis V, Devlieghere F, Van Impe J, Geeraerd A. Inactivation model equations and their associated parameter values obtained under static acid stress conditions cannot be used directly for predicting inactivation under dynamic conditions. Int J Food Microbiol 2008; 128:136-45. [DOI: 10.1016/j.ijfoodmicro.2008.06.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2008] [Revised: 06/04/2008] [Accepted: 06/10/2008] [Indexed: 11/15/2022]
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Mosqueda-Melgar J, Elez-Martínez P, Raybaudi-Massilia RM, Martín-Belloso O. Effects of Pulsed Electric Fields on Pathogenic Microorganisms of Major Concern in Fluid Foods: A Review. Crit Rev Food Sci Nutr 2008; 48:747-59. [DOI: 10.1080/10408390701691000] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Álvarez I, Condón S, Raso J. Microbial Inactivation by Pulsed Electric Fields. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY 2006. [DOI: 10.1007/978-0-387-31122-7_4] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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30
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Gómez N, García D, Álvarez I, Raso J, Condón S. A model describing the kinetics of inactivation of Lactobacillus plantarum in a buffer system of different pH and in orange and apple juice. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.09.007] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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