TY - JOUR
T1 - Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli
AU - San Martín, M. Fernanda
AU - Harte, Federico M.
AU - Lelieveld, Huub
AU - Barbosa-Cánovas, Gustavo V.
AU - Swanson, Barry G.
N1 - Copyright:
Copyright 2005 Elsevier Science B.V., Amsterdam. All rights reserved.
PY - 2001/12
Y1 - 2001/12
N2 - The inactivation effect of 18 T pulsed magnetic fields in combination with selected non-thermal technologies was studied on Escherichia coli ATCC 11775. The bacteria were subjected to a treatment of either ultrasound (20 kHz, 70 W, 242 μm), high hydrostatic pressure (207 MPa, 5 min), pulsed electric field (6.25 kV/cm, 5.6 ms), or anti-microbials (Nisin 77.5 mg/1, lysozyme 1 mg/ml) and 50 magnetic field pulses (18 T, 30 μs). No additional inactivation or cell damage due to exposure to the pulsed magnetic field at 42 °C was observed.
AB - The inactivation effect of 18 T pulsed magnetic fields in combination with selected non-thermal technologies was studied on Escherichia coli ATCC 11775. The bacteria were subjected to a treatment of either ultrasound (20 kHz, 70 W, 242 μm), high hydrostatic pressure (207 MPa, 5 min), pulsed electric field (6.25 kV/cm, 5.6 ms), or anti-microbials (Nisin 77.5 mg/1, lysozyme 1 mg/ml) and 50 magnetic field pulses (18 T, 30 μs). No additional inactivation or cell damage due to exposure to the pulsed magnetic field at 42 °C was observed.
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U2 - 10.1016/S1466-8564(01)00049-2
DO - 10.1016/S1466-8564(01)00049-2
M3 - Article
AN - SCOPUS:0035624533
SN - 1466-8564
VL - 2
SP - 273
EP - 277
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
IS - 4
ER -