Influence of Frequency, Electric Field Strength, and Nonthermal Factors on the Inactivation of Escherichia coli O157:H7 During the Ohmic Heating Processing of Pomelo Juice

IF 1.9 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of Food Safety Pub Date : 2025-05-01 DOI:10.1111/jfs.70019

Doan Nhu Khue, Lai Quoc Dat, Le Thi Kim Phung, Le Nhat Tam, Nguyen Ba Thanh

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Abstract

The influence of frequency, electric field strength, and nonthermal effects during ohmic heating (OH) on the inactivation of Escherichia coli O157:H7 in pomelo juice was investigated. Pomelo juice was inoculated with a specific density of E. coli O157:H7 and then treated with OH at frequencies ranging from 50 Hz to 20 kHz and electric field strengths of 20, 30, and 40 V/cm. The results showed that 60 and 500 Hz were more effective in inactivating E. coli than other frequencies. As electric field strength increased, inactivation also increased. Transmission electron microscopy analysis revealed that the cell membrane of E. coli O157:H7 treated with OH underwent more pronounced changes than cells treated with conventional heating (CH). OH could inactivate E. coli O157:H7 at lower temperatures and in a shorter time than CH. The nonthermal effect of OH increased the inactivation of the pathogen in pomelo juice. These findings demonstrated the potential of OH for pasteurizing pomelo juice.

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频率、电场强度和非热因素对柚子汁欧姆加热过程中大肠杆菌O157:H7失活的影响

研究了频率、电场强度和欧姆加热（OH）过程中的非热效应对柚汁中大肠杆菌O157:H7灭活的影响。用特定密度的大肠杆菌O157:H7接种柚子汁，然后用OH处理，频率为50 Hz ~ 20 kHz，电场强度为20、30和40 V/cm。结果表明，60和500 Hz对大肠杆菌的灭活效果优于其他频率。随着电场强度的增加，失活也随之增加。透射电镜分析显示，OH处理的大肠杆菌O157:H7的细胞膜发生了比常规加热（CH）处理的细胞更明显的变化。OH能在较低的温度和较短的时间内灭活大肠杆菌O157:H7。OH的非热效应增强了柚汁中病原菌的灭活能力。这些发现证明了OH对柚汁进行巴氏杀菌的潜力。

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来源期刊

Journal of Food Safety 工程技术-生物工程与应用微生物

CiteScore

5.30

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.