Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 55, Issue 1-3, Pages 133-136Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0168-1605(00)00169-0
Keywords
pulsed high electric field; Salmonella typhimurium; Listeria monocytogenes; internal pH; membranes
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Salmonella typhimurium (CRA 1005) was mole sensitive than Listeria monocytogenes (NCTC 11994) to pulsed high electric field (PHEF) treatment in distilled water (10, 15 and 20 kV/cm), 10 mM tris-maleate buffer pH 7.4 (15 kV/cm) and model beef broth (0.75% w/v; 15 kV/cm). Sublethal injury could not be detected using a selective medium plating technique, indicating that bacterial inactivation by PHEF may be an 'all-or-nothing' event. PHEF-induced membrane permeabilization resulted in increased UV-leakage and a decreased ability of L. monocytogenes to maintain a pH gradient. (C) 2000 Elsevier Science B.V. All rights reserved.
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