TY - JOUR
T1 - Inactivation of E. coli O157
T2 - H7 using a pulsed nonthermal plasma system
AU - Montenegro, J.
AU - Ruan, R.
AU - Ma, H.
AU - Chen, P.
PY - 2002
Y1 - 2002
N2 - The use of elevated temperatures to pasteurize food products leads to a loss of food quality, which stimulates research into novel nonthermal processes for food preservation. Using nonthermal plasma discharges, applied directly into the food product, proved effective in reducing the number of Escherichia coli O157:H7 cells in apple juice, by up to 7 log units. The pulsed nonthermal plasma system was developed and used to study the effects of different process parameters on the inactivation. The process parameters considered were discharge voltage, pulse number, and pulse frequency. The apple juice used had a pH of 4 and a conductivity of 2.29 mS / cm.
AB - The use of elevated temperatures to pasteurize food products leads to a loss of food quality, which stimulates research into novel nonthermal processes for food preservation. Using nonthermal plasma discharges, applied directly into the food product, proved effective in reducing the number of Escherichia coli O157:H7 cells in apple juice, by up to 7 log units. The pulsed nonthermal plasma system was developed and used to study the effects of different process parameters on the inactivation. The process parameters considered were discharge voltage, pulse number, and pulse frequency. The apple juice used had a pH of 4 and a conductivity of 2.29 mS / cm.
KW - Cold pasteurization
KW - E. coli O157:H7 inactivation
KW - Food preservation
KW - Nonthermal plasma
UR - http://www.scopus.com/inward/record.url?scp=0036217933&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0036217933&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2002.tb10653.x
DO - 10.1111/j.1365-2621.2002.tb10653.x
M3 - Article
AN - SCOPUS:0036217933
SN - 0022-1147
VL - 67
SP - 646
EP - 648
JO - Journal of food science
JF - Journal of food science
IS - 2
ER -
