Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli

M. Fernanda San Martín; Federico M. Harte; Huub Lelieveld; Gustavo V. Barbosa-Cánovas; Barry G. Swanson

doi:10.1016/S1466-8564(01)00049-2

Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli

M. Fernanda San Martín
, Federico M. Harte
, Huub Lelieveld
, Gustavo V. Barbosa-Cánovas
, Barry G. Swanson

Food Science

Research output: Contribution to journal › Article › peer-review

44 Scopus citations

Abstract

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.

Original language	English (US)
Pages (from-to)	273-277
Number of pages	5
Journal	Innovative Food Science and Emerging Technologies
Volume	2
Issue number	4
DOIs	https://doi.org/10.1016/S1466-8564(01)00049-2
State	Published - Dec 2001

All Science Journal Classification (ASJC) codes

Food Science
General Chemistry
Industrial and Manufacturing Engineering

Access to Document

10.1016/S1466-8564(01)00049-2

Cite this

@article{2351d2758d674ca8941b1ce538a21a1d,

title = "Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli",

abstract = "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.",

author = "\{San Mart{\'i}n\}, \{M. Fernanda\} and Harte, \{Federico M.\} and Huub Lelieveld and Barbosa-C{\'a}novas, \{Gustavo V.\} and Swanson, \{Barry G.\}",

year = "2001",

month = dec,

doi = "10.1016/S1466-8564(01)00049-2",

language = "English (US)",

volume = "2",

pages = "273--277",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier B.V.",

number = "4",

}

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.

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.

UR - https://www.scopus.com/pages/publications/0035624533

UR - https://www.scopus.com/pages/publications/0035624533#tab=citedBy

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 -

Inactivation effect of an 18-T pulsed magnetic field combined with other technologies on Escherichia coli

Abstract

All Science Journal Classification (ASJC) codes

Access to Document

Other files and links

Fingerprint

Cite this