Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice.

@article{Gurtler2010SelectionOS,
  title={Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice.},
  author={Joshua B. Gurtler and Rebecca Lynn-Anne Rivera and Howard Q. Zhang and David J. Geveke},
  journal={International journal of food microbiology},
  year={2010},
  volume={139 1-2},
  pages={
          1-8
        }
}
Pulsed electric field (PEF) technology has been used for the inactivation of microorganisms and to prevent flavor loss in liquid foods and beverages in place of thermal pasteurization. When used to pasteurize orange juice, PEF may prevent loss of volatile sensory attributes. Enterohemorrhagic E. coli O157:H7 (EHEC), two strains of Salmonella Typhimurium, and twenty strains of non-pathogenic bacteria were screened for inactivation in orange juice by PEF at 22 and 20kV/cm at 45 and 55 degrees C… CONTINUE READING
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